Falafel Recipe

Falafel is a beloved Middle Eastern dish, featuring crispy, golden-brown chickpea fritters with a soft and flavorful herb-packed interior. This recipe delivers perfectly spiced, moist, and fluffy falafel that’s great for wraps, salads, or as a side with tahini sauce. Best served fresh out of the fryer, these falafels are addictively delicious!

Why You’ll Love This Recipe

• Authentic flavor with fresh herbs and warm spices
• Crispy on the outside, soft and fluffy inside
• Naturally vegetarian, dairy-free, and easily made gluten-free
• Perfect for wraps, salads, or served with dips
• Make-ahead and freezer-friendly

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Falafel:

• 225g (8 oz) dried chickpeas (not canned)
• 1 cup parsley leaves, roughly chopped
• 1 cup cilantro leaves, roughly chopped
• 6 scallions (white and light green parts only), finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• ½ teaspoon coriander
• 1½ teaspoons salt
• ½ teaspoon baking powder
• 4 teaspoons all-purpose flour (or chickpea flour)
• 5 tablespoons water

For Frying:

• 500ml (2+ cups) vegetable oil

For the Tahini Sauce:

• 4 tablespoons tahini
• 2 tablespoons lemon juice
• 4 tablespoons water
• ¼ teaspoon salt (adjust to taste)

For Serving (Optional):

• Pita bread or other flatbreads
• Tabbouleh (see recipe below)
• Hummus (optional)
• Shredded lettuce, tomato slices, sliced red or white onion

Directions

Prepare the Falafel Mixture

1. Soak Chickpeas: Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak for at least 12 hours (up to 2 days). Drain well.
2. Process Ingredients: In a food processor, add soaked chickpeas, parsley, cilantro, scallions, garlic, cumin, coriander, salt, baking powder, flour, and water.
3. Blend: Blitz for 2-3 minutes on high, scraping down the sides as needed, until the mixture resembles a coarse, smooth paste. It should look like thick guacamole.
4. Shape the Falafels: Scoop heaping tablespoons of the mixture and shape into balls (or small patties). Place on a tray and refrigerate for 30 minutes.

Fry the Falafel

1. Heat Oil: In a skillet or deep pan, heat at least 1.7 cm (⅔ inch) of oil to 180-190°C (355°F).
2. Fry in Batches: Using a spoon or tongs, carefully slide the falafel into the oil. Fry for about 4 minutes, turning until deep golden and crispy.
3. Drain: Remove falafel and drain on paper towels. Repeat with remaining falafels.

Make the Tahini Sauce

1. Mix Tahini & Lemon: In a small bowl, stir together tahini and lemon juice. The mixture will thicken.
2. Thin with Water: Add water 1 tablespoon at a time, stirring until smooth and pourable. Season with salt.

Serve

• Enjoy falafel in pita wraps, with tabbouleh, or as part of a falafel plate with hummus, tahini sauce, and fresh veggies.

Servings and Timing

• Servings: 20 falafels
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Soaking Time: 12 hours
• Total Time: About 35 minutes (plus soaking)

Variations

• Baked Falafel: Brush falafels with oil and bake at 200°C (400°F) for 25 minutes, flipping halfway.
• Air-Fried Falafel: Spray falafels with oil and air fry at 200°C (400°F) for 12-15 minutes.
• Spicy Falafel: Add ½ teaspoon cayenne pepper for extra heat.
• Gluten-Free Falafel: Use chickpea flour instead of all-purpose flour.
• Stuffed Falafel: Press a small piece of feta cheese inside each falafel ball before frying.

Storage/Reheating

• Refrigeration: Store cooked falafels in an airtight container for up to 5 days.
• Freezing (Uncooked Falafel): Shape the falafels and freeze in a single layer, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.
• Reheating: Microwave falafels first, then crisp in an oven at 200°C (390°F) for 5 minutes.

FAQs

1. Can I use canned chickpeas?

No, canned chickpeas are too soft and won’t hold together well. Use dried chickpeas soaked overnight.

2. How do I prevent falafels from falling apart?

Make sure the mixture is finely processed and refrigerate before frying. Avoid over-blending to a paste.

3. Can I make falafel without a food processor?

Yes! Finely chop the ingredients and mash the chickpeas with a fork, then mix everything thoroughly.

4. Why do my falafels soak up too much oil?

The oil might be too cold. Ensure it’s at 180-190°C (355°F) before frying.

5. Can I freeze cooked falafels?

Yes! Freeze cooked falafels for up to 2 months and reheat in the oven.

6. How do I make my falafel fluffier?

Adding baking powder helps create a lighter, airier texture.

7. Can I make falafels in advance?

Yes! You can prepare and refrigerate the mixture for up to 24 hours before frying.

8. What’s the best oil for frying falafel?

Vegetable oil, canola oil, or sunflower oil works best due to their high smoke points.

9. Can I make falafel without frying?

Yes! Try baking or air frying for a healthier alternative.

10. What do I serve with falafel?

Serve with pita, hummus, tabbouleh, tahini sauce, lettuce, tomatoes, onions, or hot sauce.

Conclusion

Crispy on the outside, fluffy and herbaceous on the inside, these falafels are a must-try for anyone who loves Middle Eastern flavors. Whether served in a wrap, on a platter, or alongside fresh dips and salads, they make a satisfying, flavorful meal. Make a big batch and enjoy these crunchy delights fresh or as leftovers!

Falafel Recipe

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• Author: asma
• Total Time: 35 minutes (excluding soaking)
• Yield: 20 falafels 1x
• Diet: Vegan

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Description

This authentic falafel recipe delivers crispy, golden-brown bites on the outside with a moist, fluffy, and herb-packed interior. Made with dried chickpeas, fresh herbs, and warm spices, these falafels are perfect for pita wraps, salads, or mezze platters. Serve them with a creamy tahini sauce for an unbeatable Middle Eastern-inspired dish!

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Ingredients

Units USM Scale 1x2x3x

For the Falafels:

• 225g (8 oz) dried chickpeas (do not use canned)
• 1 cup parsley leaves, roughly chopped
• 1 cup coriander/cilantro leaves, roughly chopped
• 6 scallions (green onions), white and light green parts only, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 4 teaspoons flour (all-purpose or chickpea flour)
• 5 tablespoons water

For Frying:

• 500ml (2 cups) vegetable oil

For the Tahini Sauce:

• 4 tablespoons tahini
• 2 tablespoons lemon juice
• 4 tablespoons water
• 1/4 teaspoon salt (adjust to taste)

Serving Suggestions:

• Pita bread or flatbreads
• Tabbouleh salad (recipe below)
• Hummus
• Shredded lettuce, tomato slices, sliced onion
• Hot sauce (optional)

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Instructions

Step 1: Soak the Chickpeas

1. Place dried chickpeas in a large bowl and cover with cold water.
2. Leave to soak for 12-24 hours. Drain and rinse well.

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Step 2: Make the Falafel Mixture

1. In a food processor, combine drained chickpeas, parsley, coriander, scallions, garlic, cumin, coriander, salt, and baking powder.
2. Blitz for 2-3 minutes until the mixture resembles a coarse, thick paste (similar to guacamole in texture).
3. Add flour and water, pulsing until just combined.
4. Scoop tablespoon-sized portions, shape into balls or discs, and place on a tray.
5. Refrigerate for 30 minutes to firm up.

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Step 3: Fry the Falafels

1. Heat oil in a deep pan to 180-190°C (355°F).
2. Carefully drop falafel balls into the oil, frying in batches for 4 minutes.
3. Turn occasionally until they are deep golden brown and crispy.
4. Drain on paper towels and repeat with remaining falafels.

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Step 4: Make the Tahini Sauce

1. Mix tahini and lemon juice in a bowl.
2. Stir in water, one tablespoon at a time, until smooth and pourable.
3. Season with salt to taste.

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How to Serve:

1. Falafel Wraps: Stuff pita bread with falafels, lettuce, tomatoes, onions, tahini sauce, and hummus.
2. Falafel Platter: Serve with tabbouleh salad, hummus, and warm pita bread.
3. Side Dish: Enjoy with Mejadra (Middle Eastern Lentil Rice) for a hearty meal.

Notes

• Do not use canned chickpeas—the texture will be too soft.
• Baking powder makes the falafels fluffier and prevents them from being too dense.
• For less oil, shape falafels into discs for pan-frying instead of deep-frying.
• To reheat: Microwave falafels, then bake at 200°C (390°F) for 5 minutes to crisp up.
• Make Ahead: Freeze raw falafel balls and fry directly from frozen, adding 1-2 minutes extra cooking time.

• Prep Time: 25 minutes
• Soaking Time: 12 hours
• Cook Time: 10 minutes
• Category: Main Course, Side Dish
• Method: Frying
• Cuisine: Middle Eastern