Authentic Falafel Recipe
Learn How to Make Falafel step-by-step with this easy tutorial. I am sharing all my expert tips and three different cooking methods so you can make the most delicious authentic falafel recipe at home!
Servings 6 Servings
Calories 268kcal
Ingredients
- 1 cup dried chickpeas rinsed, picked over and soaked overnight (don't use canned chickpeas)
- 1/2 cup onion chopped
- 1 cup parsley chopped (about one bunch)
- 1 cup cilantro chopped (about one bunch)
- 1 small jalapeño or serrano pepper seeds removed and devein (optional)
- 4 garlic cloves peeled
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 2 tbsp chickpea flour or all-purpose flour
- 1/2 tsp baking soda
- Mild oil for frying see notes
Tahini Sauce
- 1/2 cup tahini
- 1/4 cup water or more for a thinner consistency
- 1/4 cup lemon juice about 2 lemons
- 2 garlic cloves minced
- sea salt to taste
- 1/4 teaspoon cumin
Instructions
- Preheat the oven (If baking)
- Drain and rinse the chickpeas and place them in a food processor together with the onion, parsley, cilantro, chile pepper, garlic, cumin, salt, cardamon, black pepper and lemon juice.
- Pulse to process scraping down the sides as needed, until the mixture resembles the texture of coarse sand.
- Transfer the mixture to a bowl and add the chickpea flour and baking soda. Mix to combine, cover and refrigerate for 30 minutes.
- With your hands or using an ice cream scoop form 2-inch balls or patties (I prefer patties when baking them). If the mixture is too dry, add additional lemon juice or water. If the mixture is too wet, add additional chickpea flour.
To Fry:
- Heat about 3-inches of oil in a pot over medium heat until the oil reaches about 350 degrees Fahrenheit. Cook the falafel in batches adding 6-9 pieces to the pot each time (depending on the size of your pot).Cook for about 1-2 minutes, or until golden brown. With a skimmer, transfer to a plate lined with paper towel. Serve immediately with tahini sauce.
To Bake:
- Preheat the oven to 375 degrees Fahrenheit. Coat a large rimed baking sheet with 3-4 tablespoons of oil. Place the falafel on the oiled sheet pan. Optional: Brush the falafel with additional olive oil for extra crispiness. Bake for 25 to 30 minutes, carefully flipping the falafel halfway through the baking process. Bake until golden brown on both sides, about 18-20 minutes. Remove from the oven and serve immediately with tahini sauce.
To Pan Fry:
- Heat 2-3 tablespoons of oil in a skillet (cast iron works well) over medium heat. Add the falafel patty and pan fry for about 2 minutes. Flip and pan fry the other side until golden brown. Transfer to a plate lined with paper towel. Serve immediately with tahini sauce.
For the Tahini Sauce
- Whisk all the ingredients together in a small bowl. Season to taste. Use immediately.Keeps in the fridge for 2 weeks.
Notes
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- Soaking Chickpeas: Soaking the chickpeas for a minimum of 12 hours to overnight is a must. This step should not be skipped!
- Do Not Use Canned Chickpeas: The recipe simply won't work as canned chickpeas are too soft and too wet. Traditionally, the falafel mixture is always made with dried chickpeas that have been soaked for at least 12 hours or overnight. The soaked chickpeas are grind raw (uncooked). Then, the falafel mixture is cooked by frying or baking.
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- Right Texture: Just like when making any type of fritters, reaching the right consistency is key. The falafel mixture should feel like wet sand and should hold together before is cooked.
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- Allow Falafel Mixture to Chill: Chilling the mixture before cooking is key. If after this time the mixture is too loose, add more flour or more liquid if it's too dry.
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- For Crispy Baked Falafel: For best results, make sure you grease the sheet pan generously with oil. As an extra step, I like to brush or spray the top of the falafel dough with a bit of additional olive oil. This helps to achieve a crispy golden brown patty. Bake, flipping once througout the cooking process.
- Oil: For pan-frying, I recommend using olive oil or avocado oil for their flavor and versatility. For deep-frying, vegetable oil is my go-to, but any mild, high-smoke-point oil like canola, grapeseed, or peanut oil works just as well.
- Freezing Falafel: The falafel dough freezes well whether shaped into patties or simply stored in a resealable bag (without shaping it first). Freeze for up to 3 months.
- Storing: To store leftover falafel, cool falafel completely and then, store in an airtight container in the refrigerator for 3-4 days.
- Reheating: To restore their fresh, crispy texture, reheat falafel in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy on the outside. Alternatively, use an air fryer at 375°F for 3-5 minutes or reheat in the microwave until warm through.
- Yield: This recipe makes about 17-18 falafel balls.
Nutrition
Calories: 268kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 505mg | Potassium: 528mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1066IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 4mg