Tasty, crispy, and full of protein, falafels make a great snack or addition to the main meal. This Middle Eastern falafel recipe is pretty fast and easy to make. Serve with pita, hummus, tahini, and salad for a complete meal.
Table of Content
My first ever taste of Middle Eastern food was falafel. And I was so in LOVE with it. I didn't care that it was deep-fried. 0
I remember it was the perfect sandwich. Golf size balls that had a crispy texture on the outside yet were soft and moist on the inside. Served with a simple salad made with just cucumbers and tomatoes. Topped with a wonderful creamy tahini sauce.
What is falafel?
Falafel is a delicious protein-packed vegetarian snack that has been eaten for at least a thousand years.
It is Middle-Eastern street food or fast food. Made with chickpeas, herbs, and spice, the dough is then shaped into balls and deep-fried. These balls are served in a pita pocket or laffa wrap with hummus, salad, and tahini sauce.
The great thing about falafel is that it is vegetarian, vegan, and often gluten-free. So, it is the perfect meal or snack for everyone.
Why make this recipe?
- No canned chickpeas - falafel is made with raw chickpeas that are soaked in water for a couple of hours.
- Chickpeas are high in protein and served alongside a salad, pita, and tahini - it's an absolute full meal!!
- These are perfect to make ahead of time and deep-fry just before serving.
- There are so many different ways to serve falafel. For instance, serve them with cocktail sticks on a bed of tahini sauce for a great appetizer.
Ingredients and substitutes
- Chickpeas - You have to use raw chickpeas also called garbanzo beans. In some middle eastern countries like Egypt, a combination of chickpeas and fava beans is also used. Most importantly you have to soak the beans for 8 to 10 hours. DO NOT USE CANNED CHICKPEAS.
- Fresh herbs - Fresh cilantro and fresh parsley or a combination of both work great.
- Onions - You can use red or brown onions. You can even use shallots but only the white, not the green parts. You can even use scallions
- Garlic - Use fresh garlic cloves and don't use too much.
- Bread crumbs - This helps soak up the excess moisture so you can form the balls. Chickpea flour or all-purpose flour works just as well.
- Sesame seeds - Here in Israel they often use sesame seeds, which I like very much but these can be omitted.
- Spices - Cumin adds a nice Middle Eastern smokey flavor along with paprika. I highly recommend it. You can also add the ground coriander and cayenne pepper.
Homemade falafel recipe
One day in advance
- Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
Falafel mixture
- In the bowl of a food processor, add chickpeas, parsley, cilantro, onion, and spices. Pulse until you have a coarse wet bread crumb consistency.
Pro tip - Consistency is important, when you press the mixture in your fist you should be able to make a ball. If not, pulse some more (see video). - Transfer the mixture to a bowl, and add the remaining ingredients - salt, pepper, baking powder, and flour. Combine well.
Pro tip - This mixture can be kept in the fridge for up to 24 hours or until ready to fry.
Shape falafel
- Take about 2 tablespoon amount of falafel mixture in your hands and shape it into a ball (about the size of a walnut). Set aside. Do the same with all others.
Pro tip - Dipping your hands in water makes it easier as it prevents the mixture from sticking to your hands. - These balls can be made ahead of time and stored in the refrigerator until you are ready to serve.
Pro tip - Falafel is best served hot as soon as they are made so don't deep fry them in advance.
Frying the falafel
- Heat cooking oil in a deep-fryer or large pot, about 3 inches deep, so the falafel balls will float. The oil should be medium heat, about 325 F.
Pro tip - You can use a thermometer to keep the oil at the right temperature. As a guide, if you drop a falafel in the oil it should sizzle not sink. - Deep fry the falafels in the oil for about 3 to 4 minutes each until golden brown and cooked through.
Pro tip - Do not overcrowd the pan as it will bring the temperature of the oil down and cause the falafel to break in the oil. - Drain on a paper towel to absorb excess oil. Serve immediately with pita, hummus, tahini, and a side salad.
Variations
- Baked falafel - while not authentic you can bake instead of deep fry the falafels. Place the balls on a baking sheet and give them a generous spray of oil. Bake in a preheated oven at 400F/200C for about 25 minutes.
- Pan fry falafel -ou can pan fry falafel in a skillet. If you choose to pan-fry I recommend shopping them into a patty rather than a ball
- Air fry falafel - spray the falafel balls with cooking spray and air fry them in a preheated air fryer for 15 minutes at 177 C or 350 F.
How do you serve falafel?
- Falafel in pita - In the Middle East, falafel is typically served in pita bread with hummus, tahini, or chopped salad made with cucumber, tomatoes, and onion.
- Falafel wrap - you can also serve falafel wrapped in a large flatbread called laffa with tahini and chopped salad
- Main course - At restaurants, you will often have falafel served along with kebabs, fragrant rice, some grilled onions, and chopped salad with tahini or yogurt sauce. Sometimes, it can also be served with tzatziki sauce which is made with Greek yogurt and cucumber.
- Mediterranean salad - For a light lunch, serve the falafel with grilled shawarma over a light salad made with some fresh lettuce and chopped veggies.
- Falafel is often served as part of a mezze along with other appetizers. such as
More middle eastern recipes
Frequently asked questions
How do you get falafel to stick together?
You want to process the falafel mixture just until you can make the balls. If you keep them too coarse, they will fall apart. That is why it is important to test making the ball while you are processing them in the food processor.
Why do my falafel balls keep breaking in the oil?
Either the mixture is too coarse so it doesn't hold together or the temperature of the oil is too high or too low. Fix the heat first and if it still does not work - put the mixture in the food processor and pulse it some more.
Can I make the falafel balls immediately?
Yes, you can deep fry them immediately. I like to make the balls and place them in the fridge so I don't multi-task around the hot oil. Additionally, the chilling helps make the balls firmer so they hold better.
My falafel is golden brown but still raw inside?
You want to cook these on medium heat so they cook well inside without becoming dark brown on the outside.
Remember the chickpeas are raw so they need to cook inside out.
Printable Recipe
How to make Falafel
Print Pin Rate Share by Email Share on FB Save GrowCalories: 133kcal
Adjust Servings Here: 24 Patties
Description
Tasty, crispy, and full of protein, falafels make a great snack or addition to the main meal. This Middle Eastern falafel recipe is pretty fast and easy to make. Serve with pita, hummus, tahini, and salad for a complete meal
Video
Ingredients
- 2 cups (328 g) Dried chickpeas (soaked, drained)
- 1 small Onion (chopped )
- 4 clove Garlic (large)
- 1 cup Parsley (chopped )
- ½ cup Cilantro (chopped )
- 1 teaspoon Baking powder
- 1 teaspoon Cumin pwoder
- 1 tablespoon Corinader powder
- ½ teaspoon Paprika
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds ((optional) )
- 1 tablespoon Dry breadcrumbs ((or flour - chickpea, AP, gluten-free))
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Deep Frying
- 4 cups (1 liter) Cooking oil
Serving
- 4 Pita bread
- 1 Cup (120 ml) Tahini sauce
- 1 cup (250 g) Hummus (homemade or storebought )
- 2 cup chopped salad
Instructions
One day in advance
- Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
Falafel mixture
- In the bowl of a food processor, add the chickpeas, parsley, cilantro, onion and spices. Pulse until you have a coarse wet bread crumb consistency. Pro tip - Consistency is important, when you press the mixture in your fist you should be able to make a ball. If not, pulse some more (see video).
- Transfer the mixture to a bowl, and add the remaining ingredients - salt, pepper, baking powder, and flour. Combine well. Pro tip - This mixture can be kept in the fridge for up to 24 hours or until ready to fry.
Shape falafel
- Take about 2 tablespoon amount of falafel mixture in your hands and shape into a ball (about the size of a walnut). Set aside. Do the same with all others. Pro tip - Dipping your hands in water makes it easier as it prevents the mixture from sticking to your hands.
- These balls can be made ahead of time and stored in the fridge until you are ready to serve.Pro tip - Falafel is best served hot as soon as they are made so don't deep fry them in advance.
Frying the falafel
- Heat cooking oil in a deep-fryer or large pot, about 3 inches deep, so the falafel balls will float. The oil should be medium heat about 325 F.Pro tip - You can use a thermometer to keep the oil at the right temperature. As a guide, if you drop a falafel in the oil it should sizzle not sink.
- Deep fry the falafels in the oil for about 3 to 4 minutes each until golden brown and cooked through. Pro tip - Do not overcrowd the pan as it will bring the temperature of the oil down and cause the falafel to break in the oil.
- Drain on a paper towel to absorb excess oil. Serve immediately with pita, hummus, tahini, and a side salad.
Recipe Notes
- Do not use canned or cooked chickpeas for this recipe. This recipe works best with hydrated chickpeas soaked for at least 4 to 6 hours and can be soaked for up to 24 hours.
- The consistency of the falafel is important. It must be a good balance of fine and coarse chickpea mixture. So, you must be able to shape the mixture into a ball.
- Deep frying falafel - The oil must be hot about 375 F. Too cold and the falafel will break and soak too much oil. Too hot will cause the falafel to become too brown without cooking through. Remember these are raw chickpeas so they do need about 3 to 4 minutes of cooking.
- Baking falafel - falafel can be baked in the oven at 350F/177C/Gas mark 4 for 15 to 20 minutes. Place them on an oiled baking tray and spray them with oil, turning them at least once during baking. For baking, I prefer to shape them flat disc rather than into balls.
- Golden falafel - deep frying will give the falafel that classic golden color. Unfortunately, baking does not. So if you choose to bake do not wait for them to become brown this can result in them overbaking or drying out.
- Freezing falafel mixture - the mixture can be frozen in freezer-safe storage bags for up to a month. Alternatively, you can shape them into balls and freeze them on a baking tray. Once frozen place them in storage bags and freeze for up to a month. For best results thaw in the fridge overnight.
Nutrition Information
Calories: 133- kcalCarbohydrates: 22- gProtein: 7- gFat: 3- gSaturated Fat: 1- gSodium: 312- mgPotassium: 341- mgFiber: 6- gSugar: 4- gVitamin A: 533- IUVitamin C: 8- mgCalcium: 61- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Meha
I love your recipes and explanations! Can these be shallow fried?
Veena Azmanov
You can shallow fry them but since you must be careful to ensure that they cook through otherwise the chickpeas taste gritty.
Emily Liao
Loved this falafel recipe! Easy to follow along to and they turned out great.
maryanne
I've always been too intimidated to try making homemade falafel, but you've inspired me with this recipe!
Julie
These Falafel's are so easy to make and I love how versatile they are.
Ana F
This is a great recipe for falafel using raw chickpeas! That's all I have in my pantry (no canned ones) and can't wait to make them! Thank you so much for all of the wonderful tips.