Delicious Authentic Falafel Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
12 mins
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Servings
24
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Calories
4 kcal
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Course
Main Course, Lunch
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Cuisine
Middle Eastern
Delicious Authentic Falafel Recipe
Description
The recipe begins by soaking equal parts of dried garbanzo and fava beans in water for 12 to 24 hours, resulting in softened legumes. These are drained and pulse-processed alongside yellow and green onions, garlic, parsley, and cilantro to produce a coarse grind. Seasonings including cumin, coriander, baking powder, salt, and pepper are added to enhance flavor and texture. Frying in neutral oil at an appropriate temperature creates a golden-brown and crispy outside while maintaining moistness inside.
Freshly cooked falafel are recommended for best taste and texture, but leftovers can be kept warm in a low oven or refrigerated and reheated either baked or briefly refried. Using dried beans rather than canned ensures the proper consistency and cooking result aligned with traditional falafel expectations.
The recipe suggests optionally enhancing flavor with additional spice blends such as Lebanese 7-Spice and notes that canned beans are unsuitable due to their already cooked nature which affects texture.
Ingredients
- 1 ½ cups garbanzo beans dry
- 1 ½ cups fava beans dry shelled and split
- 1/2 yellow onion medium-sized, peeled, roughly chopped
- 5 garlic cloves trimmed
- ½ green onions root end trimmed, bunch, roughly chopped
- 1 flat leaf Italian parsley medium-packed cup, leaves
- ½ cilantro medium-packed cup, leaves
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 tablespoon salt sea salt
- ½ teaspoon black pepper ground
- 1 teaspoon baking powder
- neutral flavored oil for frying
Instructions
- Add the dried garbanzo beans to a container and completely cover it with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
- Add the dried fava beans to a separate container and completely cover with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
- Preheat a 2-quart pan of oil filled to the halfway point of the pan.
- Drain both beans in a colander and then rinse under cold water. Drain.
- Add the beans to a food processor and pulse at high speed until it resembles a medium coarse grind. You may need to scrape down the sides with a rubber spatula.
- Remove the beans and set them to the side in a large bowl.
- Return the bowl and blade, uncleaned, to the food processor and add the yellow onions, green onions, garlic, parsley, and cilantro.
- Pulse several times on high speed until everything is finely minced. You may need to scrape down the sides with a rubber spatula.
- Next, add back in the roughly processed beans to the processor along with the cumin, coriander, salt, and pepper.
- Pulse several times on high speed until the mixture is more of a fine, coarse grind. You may need to scrape down the sides with a rubber spatula.
- I always know when it’s done when I can form it into a small ball or disk, which holds its shape without breaking.
- Fold in the baking powder using a spatula until it is mixed in.
- Next, using your hands, a scoop, or a falafel scoop, make your falafel. Be sure to pack it in tight so that it does not break apart while frying. See the video.
- Set them to the side on a sheet tray lined with parchment paper. or you can add them right to a pan that is half-filled with neutral-flavored oil at or around 350°.
- Fry the falafel balls for 2 to 3 minutes per side or until golden brown and cooked throughout. Drain them on paper towels for 1 to 2 minutes.
- Serve them on a plate or in a sandwich along with dipping sauces.
Notes
- For best texture, soak dried beans 12 to 24 hours; canned beans are not recommended.
- Store uncooked falafel batter covered in the refrigerator for up to 3 days or freeze up to 3 months, thawing before frying.
- Cooked falafel can be refrigerated for up to 5 days or frozen for 3 months; reheat by baking or briefly frying to restore crispness.
- Maintaining freshly made falafel warm in a low oven helps retain texture if serving immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 4 kcal
% Daily Value*
| Calories | 4kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 291mg | 12% |
| Potassium | 16mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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