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The Best Falafel Recipe
3.6 from 583 votes

The Best Falafel Recipe

This falafel recipe uses soaked but uncooked chickpeas mixed with fresh herbs, spices, and aromatics to create a coarse, textured mixture that fries into crispy, tender patties. The addition of lemon zest and juice brightens the flavor, while cumin and coriander provide earthiness. The recipe includes a tahini sauce made from tahini, lemon, and water to accompany the falafel, balancing the savory fritters with a creamy, sharp sauce.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Pulse the machine repeatedly to break everything down.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Drain on paper towels. Serve hot with tahini sauce.
  9. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 572

% 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.