Middle Eastern Falafel Recipe

Name: Middle Eastern Falafel Recipe
Prep time: 1 h 20 min
Cook time: 8 min
Total time: 9 h 28 min
Yield: 20 serving
Ingredients: 1 1/4 cup chickpeas; 1/3 cup red onion; 2 cloves garlic; 2 tbsp parsley; 2 tbsp cilantro; 1 tsp kosher salt; 1/2 tsp cumin; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper powder; 1/4 tsp ground cardamom; 1/2 tsp baking powder; 1 1/2 tbsp flour; 3 tbsp water; 2 tsp sesame seeds; 2 cups vegetable oil

User Reviews

5

16 reviews

Excellent

Prep Time
1 hr 20 mins
Cook Time
8 mins
Soaking/Refrigerator
8 hrs
Total Time
9 hrs 28 mins
Servings
20
Calories
51 kcal
Course
Main Course
Cuisine
Middle Eastern

Middle Eastern Falafel Recipe

Chad Dorsey

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This Middle Eastern falafel recipe uses dried chickpeas soaked overnight, mixed with fresh herbs and spices, and shaped into small balls coated with sesame seeds before frying. The preparation avoids canned chickpeas to prevent mushy texture and uses a pulse from the food processor to achieve a coarse blend that forms firm patties. The falafel are fried at 350°F to a crispy outside while remaining tender inside.

Description

The falafel are made from dried chickpeas soaked to expand their size, then combined with diced red onion, garlic, parsley, and cilantro, plus spices like cumin, coriander, cardamom, and cayenne for flavor. Baking powder and a bit of flour help bind the mixture, which is chilled before shaping. The chickpea mixture is formed into walnut-sized balls, flattened slightly, then sprinkled with sesame seeds before frying in hot oil until crisp and golden.

This method ensures a falafel with a sturdy texture that holds its shape without becoming mushy, suitable for serving in pita sandwiches, salads, or as appetizers with tahini or yogurt sauces.

Paying attention to oil temperature and length of frying is important to achieve dryness inside and crispiness outside without burning.

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Ingredients

Servings

Falafel Mixture

1 1/4 cup chickpeas dried
1/3 cup red onion diced
2 cloves garlic minced
2 tbsp parsley finely chopped
2 tbsp cilantro finely chopped
1 tsp kosher salt
1/2 tsp cumin ground
1/2 tsp ground coriander
1/4 tsp cayenne pepper powder
1/4 tsp ground cardamom
1/2 tsp baking powder
1 1/2 tbsp flour
3 tbsp water

Frying

2 tsp sesame seeds
2 cups vegetable oil for frying

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Instructions

Keep Screen Awake

Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size.
Drain chickpeas and transfer to food processor (See Note 1) along with the red onion, garlic, parsley and cilantro. Pulse several times for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together.
Remove mixture from processor and mix together in a bowl with the salt, spices, baking powder, flour and water. Cover and refrigerate for 1 hour.

Fry Method

Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
Place each falafel on a tray and sprinkle with the sesame seeds. Deep fry them in 2 batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.

Baked Method

Add a 1/4 cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
Place each falafel on a baking tray and sprinkle with the sesame seeds. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.

Notes

Using dried chickpeas soaked overnight is essential to avoid mushy falafel and ensure proper texture.
Do not use canned chickpeas, as they often cause the falafel to break apart during frying.
Maintain oil temperature at 350°F to allow falafel to cook through and attain a crispy exterior without burning.
Crisping sufficiently in the oil helps the falafel dry out internally for the right mouthfeel.

Nutrition Information

Show Details

Calories 51kcal (3%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 72mg (3%) Potassium 115mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 52IU (1%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 51 kcal

% Daily Value*

Calories	51kcal	3%
Carbohydrates	9g	3%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	3g	15%
Sodium	72mg	3%
Potassium	115mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	52IU	1%
Vitamin C	1mg	1%
Calcium	23mg	2%
Iron	1mg	6%