Falafel
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Soaking
12 hrs
-
Total Time
35 mins
-
Servings
20 falafels
-
Calories
76 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Middle Eastern
Falafel
Description
This Falafel recipe uses dried chickpeas soaked for over 12 hours to achieve the proper texture essential for shaping and frying. The soaked chickpeas are processed with parsley, cilantro, scallion whites, garlic, cumin, coriander, salt, baking powder, flour, and water to form a thick paste. Shaped into balls and chilled briefly, they are fried in vegetable oil until golden and crisp outside with a moist, flavorful interior.
The falafels combine the nuttiness of chickpeas with fresh herbal notes from parsley and coriander, supported by warming spices. The baking powder lightens the texture, making the falafels less dense and more tender. Serving options include placing falafels in pita bread with tahini and tabbouleh salad or presenting them on plates with assorted fresh vegetables and sauces like hummus or yogurt-based dressings.
Because falafels are best fresh, they can be refrigerated after forming or even frozen before frying. Leftovers reheat well when microwaved then crisped in a hot oven. Various sauces complement the dish, with tahini sauce being traditional, but yogurt lemon sauce or hot sauces also work well.
Preparation notes highlight using only dried chickpeas (not canned) for the best texture and focusing on the white and light green parts of scallions for flavor. The recipe yields around 20 falafels and is suitable for multiple-style servings including wraps and plates paired with Middle Eastern sides.
Ingredients
Falafels:
- 225 g / 8 oz chick peas Note 1, dried
- 1 cup parsley roughly chopped, leaves
- 1 cup Coriander leaves roughly chopped, aka cilantro leaves
- 6 scallion white and light green part only finely chopped (Note 2, or shallot
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp Coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder (Note 3)
- 4 tsp flour (plain/all purpose) OR chickpea flour
- 5 tbsp water
For frying:
- 500 ml / 2 cups+ vegetable oil (Note 4)
Tahini Sauce (Other Sauces Note 5):
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
Serving (Note 6):
- pita bread or other flatbreads
- tabbouleh (recipe below)
- hummus (optional extra)
- lettuce shredded lettuce, tomato slices, sliced red or white onion
- tomato
- onion
Instructions
Falafel:
- Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
- Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
- Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).
- Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.
- Refrigerate for 30 minutes.
- Pour oil in a skillet or large pot - at least 1.7 cm / 2/3" depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
- Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
- Drain on paper towels. Repeat with remaining falafel.
- Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.
Tahini Sauce:
- Combine tahini and lemon juice, and mix well. The mixture will stiffen.
- Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.
Notes
- Always use dried chickpeas soaked for at least 12 hours; canned chickpeas cannot substitute as they result in a poor texture.
- Use only the white and light green parts of scallions or shallots to provide the proper onion flavor.
- Baking powder improves the texture by making falafel lighter and moister; skipping it yields a denser texture.
- Use at least 500 ml (2 cups) of vegetable oil for frying to ensure even cooking; less oil can be used if turning frequently.
- Falafel is best served fresh but can be stored in the fridge for up to 5 days; reheat in microwave then crisp in the oven for best texture.
- Make falafel balls ahead and refrigerate for 24 hours or freeze for longer storage; fry from frozen, adding frying time as needed.
- Serve falafel with tahini sauce, or other dipping sauces like yogurt lemon sauce or thin hummus for moisture.
- Falafel works well in wraps with veggies and sauces or served on plates with salads and side dishes like tabbouleh and hummus.
User Reviews
Overall Rating
4.9
You'll Also Love
