The Best Falafel Recipe
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
572 kcal
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Course
Main Course
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Cuisine
Middle Eastern
The Best Falafel Recipe
Description
The Best Falafel Recipe starts with dried chickpeas soaked overnight with a baking soda soak, then drained but not cooked. They are combined in a food processor with red onion, garlic, hot pepper, parsley, cilantro, lemon zest and juice, ground coriander, cumin, salt, baking powder, and flour. The mixture is pulsed to a coarse texture that holds together but remains crumbly like wet sand. This texture is essential for crisp but tender falafel.
The mix can be refrigerated up to two days before forming into balls or patties. These are then fried in hot vegetable oil until golden and cooked through, producing falafel with a crispy exterior and moist interior. The accompanying tahini sauce blends sesame paste, lemon juice, salt, and water to thin it to a saucy consistency that complements the fritters’ flavors.
Falafel is a versatile dish commonly served with flatbreads, salads, or sauces and offers a plant-based source of protein and flavor. The recipe's method ensures well-balanced seasoning and texture for successful results.
Ingredients
- 3 cups chickpea soaked; use dried chickpeas soaked overnight; do not cook
- 1/2 red onion medium; peeled and cut in quarters
- 3 cloves garlic peeled
- 1 hot chile pepper I used a Serrano, small, sliced
- parsley a large handful; tender stems are ok; about a packed cup
- cilantro a large handful; tender stems are ok; about a packed cup
- lemon zest from 1 lemon
- 1 Tbsp lemon juice fresh
- 1 Tbsp ground coriander
- 1 Tbsp cumin ground
- 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 aka sesame paste
- lemon juice of half
- pinch salt
- water for thinning
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
- Soak 3 cups dried chickpeas overnight with baking soda to soften before using.
- Do not cook the chickpeas before processing to maintain proper texture.
- The falafel mixture can be refrigerated for up to 2 days before frying.
- Use fresh herbs and lemon zest for bright, fresh flavors balancing the spices.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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