Falafel Recipe
Authentic falafel recipe made with dried chickpeas that have been soaked overnight and blended with fresh parsley, cilantro, garlic, onion, and Middle Eastern spices, which is then fried until extra crispy.
Servings: 18 servings
Equipment
Ingredients
- 1 pound dry uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil for frying
- Tahini sauce
Instructions
- Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
- Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Baking instructions:
- Preheat the oven to 375°F. Place each ball on a parchment-lined baking sheet, leaving about 1/2in of space between them. Spray them with cooking spray.
- Bake for about 25-30 minutes, turning them halfway through to ensure they get crispy on all sides.
- The falafels are done when they are golden brown and crispy on the outside. If you prefer them extra crispy, you can leave them in for a few additional minutes, watching closely to ensure they don’t burn.
Video
Notes
Nutrition information accounts for about 1/2 cup oil absorption for the full batch. This may be more or less.
My Top Tip: Do not use canned chickpeas! Use dried chickpeas and soak them. This is the most important tip when making your own falafel. The problem with canned chickpeas is they are too soft and moist to yield a crispy exterior falafel texture. If you do use canned chickpeas, you'll have to compensate for the moisture by adding flour, which changes the essence of the recipe.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, just place in the microwave for 30 seconds.
Freezing Instructions: You can also freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until until warmed through and crispy.
You can freeze the mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions. For more detailed instructions, read my tips on freezing falafel batter.
Try Cooking in the Air Fryer: I've got a whole recipe post with how to instructions for making falafel in the air fryer! It's super simple and does cut down on the oil.
Equipment: I use the Kitchen Aid food processor to make the falafel mixture. The 11 cup bowl is large enough to fit half the recipe, and grinds the chickpeas very efficiently.
To shape the falafel patties, I use this falafel scoop. It's stainless steel and works not only for falafel but also meatballs, patties, etc. It makes each patty about 1.5 inches in diameter.
Nutrition
Serving: 1 falafel | Calories: 98kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 420mg | Potassium: 258mg | Fiber: 5g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
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