The Best Falafel Recipe

Name: The Best Falafel Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 3 cups (500 grams) soaked chickpeas Note: use dried chickpeas that have been soaked overnight, but do not cook them. See instructions for soaking chickpeas below; 1/2 medium red onion, peeled and cut in quarters; 3 cloves of garlic, peeled; 1 small hot chile pepper, sliced; a large handful of parsley, tender stems are ok, this will be about a packed cup; a large handful of cilantro, tender stems are ok. This will be about a packed cup; the zest of 1 lemon; 1 Tbsp fresh lemon juice; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1/2 Tbsp salt; 1/2 tsp baking powder; 3 Tbsp all purpose flour, or chickpea flour; vegetable oil for frying; 1/2 cup tahini (sesame paste); Juice of 1/2 lemon; pinch salt; water for thinning

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3.6

1,029 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
6 servings
Calories
572 kcal
Course
Main Course
Cuisine
Middle Eastern

The Best Falafel Recipe

Julie Valencia

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The best falafel recipe is a tender Middle Eastern chickpea fritter that's crispy on the outside, and brilliant emerald green on the inside!

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Ingredients

Servings

3 cups (500 grams) soaked chickpeas Note: use dried chickpeas that have been soaked overnight, but do not cook them. See instructions for soaking chickpeas below.
1/2 medium red onion, peeled and cut in quarters
3 cloves of garlic, peeled
1 small hot chile pepper, sliced I used a Serrano
a large handful of parsley, tender stems are ok, this will be about a packed cup.
a large handful of cilantro, tender stems are ok. This will be about a packed cup.
the zest of 1 lemon
1 Tbsp fresh lemon juice
1 Tbsp ground coriander
1 Tbsp ground cumin
1/2 Tbsp salt
1/2 tsp baking powder
3 Tbsp all purpose flour, or chickpea flour
vegetable oil for frying

tahini sauce

1/2 cup tahini (sesame paste)
Juice of 1/2 lemon
pinch salt
water for thinning

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Instructions

Measure out 3 cups (500 grams) of soaked and drained chickpeas. Note: you are starting with dried chickpeas that have been soaked, but not cooked.
Put the soaked beans, fresh herbs, onion, garlic cloves, hot pepper, lemon zest and juice, spices, salt, baking powder, and flour in the bowl of a full sized food processor. Your machine will be full. Note: if your machine is smaller, do this in batches.
Pulse the machine repeatedly to break everything down.
Stop the machine and scrape down the sides. Run again until the mixture is evenly blended but still has some texture, like coarse sand. It should hold together when you squeeze it between your fingers, but also fall apart easily. It should have a texture similar to wet sand. Note: you can refrigerate the mixture at this point for up to 2 days ahead of time.
Using your hands or a small cookie scoop portion out the mixture and roll into balls or form patties. The mixture will be delicate, so use a gentle touch.
If you are using a deep fryier or a deep pot for frying, heat your oil to about 340F. Use a thermometor to check the temperature. Your oil should be at least 3 inches deep. Note: You can also shallow fry patties in a pan on the stove.
When the oil is hot, gently lower the balls or patties into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 2 to 3 minutes, until they are a nice deep brown on the outside and fluffy inside. If they are getting too dark, lower the temperature of your oil. If they are not turning golden within a minute, turn up the temperature a bit.
Drain on paper towels. Serve hot with tahini sauce.
Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough cold water to make a sauce. Taste to adjust the lemon and salt. Note: be sure to stir your jar of tahini thoroughly before measuring, as it separates.

Notes

*This recipe has been updated 4/21
To soak dried chickpeas:
Rinse 3 cups dried chickpeas and put in a large bowl. Add cold water to cover by several inches. Stir in 1 tsp of baking soda.
Let sit on the counter overnight, then drain.
Measure out 3 cups or 500 grams of beans for this recipe. You will have extra beans which you can use in salads or to make hummus.

Nutrition Information

Show Details

Calories 572kcal (29%) Carbohydrates 71g (24%) Protein 24g (48%) Fat 24g (37%) Saturated Fat 8g (40%) Sodium 625mg (26%) Potassium 1149mg (33%) Fiber 20g (80%) Sugar 11g (22%) Vitamin A 1135IU (23%) Vitamin C 21mg (23%) Calcium 198mg (20%) Iron 10mg (56%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 572 kcal

% Daily Value*

Calories	572kcal	29%
Carbohydrates	71g	24%
Protein	24g	48%
Fat	24g	37%
Saturated Fat	8g	40%
Sodium	625mg	26%
Potassium	1149mg	24%
Fiber	20g	80%
Sugar	11g	22%
Vitamin A	1135IU	23%
Vitamin C	21mg	23%
Calcium	198mg	20%
Iron	10mg	56%