BEST Authentic Falafel
User Reviews
5
238 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
256 kcal
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Course
Main Course, Appetizer
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Cuisine
Middle Eastern, Israeli
BEST Authentic Falafel
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These falafels are made from dried chickpeas soaked overnight, combined with toasted cumin and coriander seeds, fresh herbs, and preserved lemon peel. The mixture is pulsed to a coarse, chunky texture to ensure the falafel holds together but retains a light interior. Chilling the mixture firms it up, making it easier to form into tightly packed balls that fry to a crisp golden exterior while staying tender inside. This recipe uses preserved lemon for a distinctive tang and pairs well with hummus and yogurt sauces.
Description
BEST Authentic Falafel uses dried chickpeas soaked for up to 24 hours, which is essential for the right texture and binding. Toasting whole cumin and coriander seeds enhances their aroma before grinding them fresh into the mix, paired with chopped onion, garlic, herbs, and preserved lemon peel for brightness. The ingredients are pulsed in a food processor until chunky rather than smooth, which helps create falafels that are crisp on the outside and slightly coarse on the inside. After shaping into golf ball-sized portions and pressing firmly to compact, the falafels are fried in a high smoke point oil like avocado or canola oil. Serving suggestions include creamy hummus and preserved lemon cilantro yogurt sauce, providing complementary flavors and moisture. Chilling the mixture before frying also helps maintain shape during cooking.
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Ingredients
- 2 cups dried chickpeas do not use canned, aka garbanzo beans
- 2 teaspoons cumin seeds can substitute 1 teaspoon ground cumin; for best flavor we recommend using whole spices and toasting/grinding them, whole
- 2 teaspoons coriander seeds can substitute 1 teaspoon ground coriander; for best flavor we recommend using whole spices and toasting/grinding them, whole
- 1/2 cup chopped yellow onion
- 3-4 garlic minced, cloves
- 1/4 preserved lemon , pulp discarded, mince the peel
- Recipe for Homemade Preserved Lemons (recommended)
- 1/3 cup parsley chopped
- 1/3 cup cilantro chopped
- 2 teaspoons lemon zest fresh
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- For serving:
- Homemade Creamy Hummus
- preserved lemon cilantro yogurt sauce (vegans: use vegan yogurt)
- oil I use avocado, you can also use canola, for frying, use one with a high smoke point
Instructions
- Place the garbanzo beans in a large bowl, cover them with 3 inches of water, cover and let them soak for 20-24 hours (they will expand to about 5 cups). Note: If the don't soak long enough the falafel will be crumbly and fall apart. Rinse and drain.
- Heat a small, heavy skillet over medium-high heat and dry roast the whole cumin and whole coriander seeds just until they become very fragrant. Be careful not to scorch or burn them or they will be bitter. Once fully cooled grind them in a coffee/spice grinder or mortar and pestle.
- Place the ground spices with all the falafel ingredients in a large food processor and pulse the ingredients until well ground but but not a smooth paste, it should be chunky (over-pulsing it will cause the falafel to fall apart). Refrigerate for at least one hour (this mixture can be prepared well in advance).
- Form the falafels into roughly the size of golf balls. You'll need to compress the mixture together firmly and carefully transfer the balls to a plate until ready to use. (Keep in mind, they won't have the texture of dough or hold together like dough. They'll be pretty loose and delicate but will hold together once they're fried.)Fill a heavy skillet about 1 1/2 to 2 inches deep with oil.The temperature of the oil is key for frying falafel. They need to start sizzling immediately upon impact so they don't become oil-logged and fall apart, but you also don't want them to burn. I recommend using an instant-read thermometer to check the temperature. Aim for a temperature between 360 and 375 degrees F.Once the oil is up to temperature, carefully place the falafel in the pan, a few at a time (don't overcrowd), leaving adequate space between them so they brown properly. (We recommend you try it with one falafel first to make sure the temperature is right.) Fry the falafel until a deep golden brown, about 2-3 minutes on each side, very carefully turning them over to fry the other side. Use a slotted spoon to remove them from the oil and set them on a plate lined with paper towels to drain. *Bring the oil up to the proper temperature before adding a second batch.
- For Serving: To make falafel pita, spread some homemade creamy hummus inside the pita, layer some lettuce, tomatoes, onions, pickles, and falafel - and anything else you'd like to throw in there! Then top it with some of the yogurt sauce (we recommend our Preserved Lemon Cilantro Sauce) and a drizzle of tahini sauce (see below).
- Falafel is also commonly served with tahini sauce, a sauce made from combining tahini paste (we recommend this Easy Homemade Tahini Paste) with some garlic, lemon juice, water and salt.
Equipments used:
Nutrition Information
Show Details
Serving
5falafel
Calories
256kcal
(13%)
Carbohydrates
39g
(13%)
Protein
13g
(26%)
Fat
4g
(6%)
Sodium
586mg
(24%)
Potassium
647mg
(14%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
395IU
(8%)
Vitamin C
9.8mg
(11%)
Calcium
91mg
(9%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 5falafel | |
| Calories | 256kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Sodium | 586mg | 24% |
| Potassium | 647mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 91mg | 9% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
238 reviews
Excellent
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