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!
Ingredients
Units
Scale
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)
Instructions
Step 1: Soak the Chickpeas
- Place dried chickpeas in a large bowl and cover with cold water.
- Leave to soak for 12-24 hours. Drain and rinse well.
Step 2: Make the Falafel Mixture
- In a food processor, combine drained chickpeas, parsley, coriander, scallions, garlic, cumin, coriander, salt, and baking powder.
- Blitz for 2-3 minutes until the mixture resembles a coarse, thick paste (similar to guacamole in texture).
- Add flour and water, pulsing until just combined.
- Scoop tablespoon-sized portions, shape into balls or discs, and place on a tray.
- Refrigerate for 30 minutes to firm up.
Step 3: Fry the Falafels
- Heat oil in a deep pan to 180-190°C (355°F).
- Carefully drop falafel balls into the oil, frying in batches for 4 minutes.
- Turn occasionally until they are deep golden brown and crispy.
- Drain on paper towels and repeat with remaining falafels.
Step 4: Make the Tahini Sauce
- Mix tahini and lemon juice in a bowl.
- Stir in water, one tablespoon at a time, until smooth and pourable.
- Season with salt to taste.
How to Serve:
- Falafel Wraps: Stuff pita bread with falafels, lettuce, tomatoes, onions, tahini sauce, and hummus.
- Falafel Platter: Serve with tabbouleh salad, hummus, and warm pita bread.
- 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
