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    Home » Middle East » Middle Eastern Falafel Recipe

    Middle Eastern Falafel Recipe

    Published on Dec 6, 2022 Modified: Dec 4, 2022 by Alexandria Drzazgowski.

    Jump to Recipe

    Falafel is a delicious ball of fried chickpeas and herbs that can be eaten as an appetizer or a main dish inside a warm pita. It’s a perfect vegan dish that can be enjoyed by anyone!

    Bowl of middle eastern falafel recipe with cherry tomatoes halved and a dipping sauce.

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Fluffy, crispy, delicious falafel is a crowd pleaser. It’s vegan (made with no meat, just garbanzo beans) and flavored by the perfect mix of herbs and spices. It’s also filling and packed with protein to leave even the hungriest member of your group fully satisfied. 

    Falafel is considered a Middle Eastern fast food because it’s a popular choice for street vendors who sell it in a falafel sandwich. It’s inexpensive to make (just like this Fattoush Salad), comes together quickly and is perfect in a warm pita, on top of a green Greek salad, or eaten by itself. 

    Jump to:
    • Recipe Origin
    • Why Make This Recipe
    • What Do I Need to Make This Recipe
    • How to Make This Recipe
    • Alternative Ways to Cook this Middle Eastern Falafel Recipe
    • Expert Tips
    • How can I Make Your Falafel Stick Together Better
    • FAQs
    • Middle Eastern Falafel Recipe

    Recipe Origin

    The history of falafel is up for some debate. Most food experts seem to agree that it came from Egypt, where it was originally made with fava beans and may have roots back over a thousand years. The name may have come from the Arabic word “falafil”, which means pepper. 

    Some say that it was shared by Coptic Christians in Egypt during long periods of fasting from meat. Others argue the idea for falafel may have come from India where British officers occupied the region in the late 19th century. It is thought that the British enjoyed fried fritters in India and when they came to Egypt they asked their cooks to prepare something similar. Falafel was born in the port city of Alexandria, made of fava beans. In Egyptian, the name for fava beans is ful, which could be another explanation for the name falafel. 

    Over time falafel has become a popular fast food option, served in balls or patties by street food vendors all over the Middle East. It’s so popular in Israel that many claim it as their national dish. It’s usually served in warm pita pockets like a sandwich, with greens, tomato and lots of tahini. 

    Why Make This Recipe

    1. Healthy Comfort Food: This Middle Eastern Falafel Recipe is packed with protein-rich chickpeas and fresh herbs. Yes, it is fried for that crispy, delicious texture, but there are ways to reduce the amount of oil used if you desire. Shakshuka is another healthy Middle Eastern option if you’re looking for a quick breakfast or dinner.
    2. Great Meatless Option: Not every meatless meal is a crowd pleaser, but this one is a win for sure! 
    3. Taste of Israel: Falafel is incredibly popular across Israel and once you have a bite of it, fresh and warm, you will understand why.

    What Do I Need to Make This Recipe

    Ingredients 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Ingredient shown that are needed to prepare middle eastern falafel recipe.
    1. Dry Chickpeas: Unfortunately the convenience of canned chickpeas will not work for this recipe. They will make your mixture too wet and it will fall apart during the cooking process. You must use dried, uncooked chickpeas. 
    2. Fresh Herbs: Fresh parsley and fresh cilantro are so important to this recipe. Not only do they provide a delicious, fresh taste but they also provide beautiful color to the inside of the balls as well.  
    3. Spices: Good spices are important for the best flavor so try to find spices that are fresh and high quality. I also recommend using fresh garlic cloves for this recipe.
    4. Baking Powder: Baking poweder is a surprise key ingredient for the perfect, fluffy texture. 
    5. Oil: Choose a neutral oil like canola oil, vegetable oil, avocado oil, grapeseed oil or peanut oil. Olive oil does not work well for falafel because it may heat too quickly and burn the herbs, causing a bitter taste.

    Tools

    1. Large Pot: You will need a large pot or bowl to soak your dried chickpeas
    2. Food Processor: The easiest way to get the best texture is to throw your ingredients into a food processor. Chopping and mixing by hand would make this recipe very difficult. 
    3. Frying Pan: You could also cook falafel in an air fryer or bake them in the oven.

    How to Make This Recipe

    [adthrive-in-post-video-player video-id=”nEoHY5ao” upload-date=”2022-12-04T18:37:15.000Z” name=”Middle Eastern FalafelRecipe” description=”Falafel is a delicious ball of fried chickpeas and herbs that can be eaten as an appetizer or a main dish inside a warm pita. ” player-type=”default” override-embed=”default”]

    Step 1: Soften your Chickpeas

    Dried chickepes added to a mixing bowl.
    Water covering the dried chickpeas to soak in.

    In a large bowl, cover the chickpeas completely with an additional 6 inches of water on top. Cover the bowl and leave it to rest for 16-18 hours until the chickpeas are tender and can be broken with your fingernail. 

    Drain the chickpeas and pat them dry. 

    Step 2: Prepare your Dough

    Falafel ingredients added to a food processor.
    Seasonings added to the chickpea mixture in the food processor.
    Chickpea mixture in the food processor.

    In a food processor, add the chickpeas, parsley, cilantro, onion, and garlic. Turn the food processor to HIGH and process the mixture until it is well broken down, fine and crumbly but will hold together if you press it with your hands (like wet sand).

    Add the spices (salt, pepper, cumin, coriander, cayenne pepper) and process again until well combined. 

    Step 3: Let it Rest

    Falafel mixture resting in a plastic wrap bowl.

    Transfer the mixture to a bowl and cover tightly with plastic wrap. Place in the fridge and allow to rest for at least 2 hours or overnight. 

    Right before frying your falafel, add the baking powder into the mixture and mix to combine. 

    Step 4: Fry Them Up

    Falafel mixture turned into patties and added to a plate.
    Falafel added to a pot of hot vegetable oil to fry.

    Add a large pot to the stove and add about 2 inches of oil to the pot. Turn the heat to high and heat until the oil reaches 350 degrees Fahrenheit. 

    Using 3 Tbsp of mixture at a time, form the falafels into patties in your hand. If preferred, you can keep them spherical like a ball. 

    Drop about 5 falafel at a time into the pot, frying for 3-5 minutes, until the falafel is golden brown and crispy. Remove to a paper towel-lined plate to drain any extra grease. Continue frying in batches until all of the falafel are fried. Enjoy! 

    Alternative Ways to Cook this Middle Eastern Falafel Recipe

    Deep Fry

    This is the method described above. In this method, you fill a pot with a few inches of a neutral-flavored oil and heat over medium heat. Carefully drop in your falafel balls a few at a time (I like to use a slotted spoon to add them into the hot oil) and cook until brown and crispy, about two minutes. In my opinion, frying makes the best falafel and the most authentic falafel.

    Pan Fry

    To use less oil, you can heat up just a few tablespoons of oil in a pan to cook the balls. You will need to turn them to cook each side and cook each side for about a minute.

    Air Fry

    You can cook falafel in an air fryer. Spray each ball with a small amount of oil and place them in a single layer, not touching each other, inside your air fryer. Air fry until brown and crispy.

    Bake

    To bake falafel, coat your falafel balls in oil and place them on a baking sheet. Bake for 25-30 minutes at 425 degrees Fahrenheit. Flip them over half way through to make sure each side is crispy. You could bake them without oil but they will not end up crispy.

    Expert Tips

    Top view of middle eastern falafel recipe on a plate with cherry tomatoes cut in half and dipping sauce in a small container in the middle.
    • Serve your Middle Eastern Falafel Recipe as a sandwich on a warm pita or on top of a Greek salad. Top with lots of tahini sauce or tzatziki. For a more complete list of What To Serve with Falafel Balls, you can read the list attached.
    • You can add more parsley or cilantro depending on preference. Many Israeli falafel recipes are bright green (more green than this recipe) because they include so many herbs. 
    • Make sure to bring the oil back to 350 degrees Fahrenheit before frying the next batch so each batch cooks consistently. 
    • It is easier to form the falafel patties if your hands are a little wet. They can be crumbly, so make sure to cup them in your hands and press the mixture together well. 
    • Try adding a half a teaspoon of baking soda to the water while you soak your chickpeas. This helps soften the peas just a bit.

    How can I Make Your Falafel Stick Together Better

    Food processor combined with onions, cilantro, garlic and soaked chickpeas and seasonings added on top.

    Your falafel mixture will fall apart during cooking if it is too wet. There are two things you can do to prevent your mixture from being too wet:

    1. Make sure you drain your chickpeas very well before adding them to your food processor. 
    2. Be careful not to add too much onion and herbs.

    If you are too far past that, you can try adding a few tablespoons of flour to your mixture to dry it out. Chickpea flour would be the best option, but regular white flour works as well. Be careful not to add too much! The more flour you add to your falafel, the more dense they will become.

    If your mixture is still falling apart you can try adding another binding agent like an egg, though this is not a traditional falafel then!

    FAQs

    Top view of middle eastern falafel recipe on a plate with cherry tomatoes cut in half and dipping sauce in a small container in the middle.
    Can You Make Falafel Ahead of Time?

    Yes, I suggest freezing the uncooked falafel balls until you are ready to fry them up and serve.

    Is Falafel Healthy?

    Everyone’s definition of healthy is different, but chickpeas are loaded with vegan protein and the fresh herbs pack lots of vitamin K and antioxidants. You can make it even healthier by being conscious of the oil you use to cook it and making smart choices about what you serve it with. Falafel is delicious on top of a salad loaded with veggies! As far as “fast food” is concerned, it’s much healthier than a burger and fries.

    What is the Difference Between Shawarma and Falafel?

    Shawarma is also popular with street vendors and served in sandwiches. The difference is sharma is made of meat where falafel is vegan. Shawarma is also commonly confused with gyro meat. You can try making gyro meat at home with this recipe. 

    What is the Best Oil for Frying Falafel?

    Any neutral oil will work, that won’t contribute an additional taste to your falafel. It’s best to avoid olive oil as it has a low smoke point and may make your falafel taste bitter.

    Did you enjoy this recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Fried Feta Cheese with Phyllo Dough and Honey
    • Hungarian Langos Recipe
    • Fried Leek Dumplings
    • Israel: Introduction, Recipes, Background and Culture
    • Beshmarbak
    • Moroccan Chicken Tagine Recipe
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    A bowl of falafel with parsley, tomatoes, and a scoop of hummus.

    Middle Eastern Falafel Recipe

    Falafel is a delicious ball of fried chickpeas and herbs that can be eaten as an appetizer or a main dish inside a warm pita. It’s a perfect vegan dish that can be enjoyed by anyone!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Israel
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Resting Time: 20 hours hours
    Total Time: 21 hours hours
    Servings: 25
    Calories: 70kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Pot(s)
    • Food Processor
    • Frying Pan
    • Plastic Wrap
    • Mixing Bowl(s)
    • Paper Towel

    Ingredients

    • 16 oz dried chickpeas, soaked in water for 16 hours (do not use canned chickpeas)
    • 1 cup Parsley, roughly chopped & stems removed
    • ½ cup Cilantro, roughly chopped & stems removed
    • 1 yellow onion, roughly chopped
    • 5 large garlic cloves
    • 1 tsp Salt
    • ¼ tsp Pepper
    • 2 tsp Ground Cumin
    • ½ tsp Coriander
    • ⅛ – ¼ tsp Cayenne Pepper, depending on preference
    • 1 tsp baking powder
    • Vegetable oil for frying

    Instructions

    • In a large bowl, cover 16 oz chickpeas with 6 inches of water. Cover and leave to rest for 16-18 hours until the chickpeas are tender and can be broken with your fingernail.
    • Drain the chickpeas and pat them dry.
    • In a food processor, add the chickpeas, 1 cup parsley, ½ cup cilantro, a full onion, and 5 garlic cloves. Turn the food processor to HIGH and process the falafel mixture until it is well broken down, fine and crumbly but will hold together if you press it with your hands (like wet sand).
    • Add the spices (1 tsp salt, ¼ tsp pepper, 2 tsp cumin, ½ tsp coriander, ⅛-1/4 tsp cayenne pepper) and process again until well combined.
    • Transfer the falafel mixture to a bowl and cover tightly with plastic wrap. Place in the fridge and allow to rest for at least 2 hours or overnight.
    • Right before frying your falafel, add 1 tsp baking powder into the mixture and mix to combine.
    • Add a large pot to the stove and add about 2 inches of oil to the pot. Turn the heat to high and heat until the oil reaches 350 degrees Fahrenheit.
    • Using 3 Tbsp of mixture at a time, form the falafels into patties in your hand. If preferred, you can keep them spherical like a ball.
    • Drop about 5 falafel at a time into the pot, frying for 3-5 minutes, until the falafel is brown and crispy. Remove to a paper towel lined plate to drain any extra grease. Continue frying in batches until all of the falafel are fried. Enjoy!

    Notes

    Recipe Copyright The Foreign Fork. For educational or personal use only.
    • Dry Chickpeas: Unfortunately the convenience of canned chickpeas will not work for this recipe. They will make your mixture too wet and it will fall apart during the cooking process. You must use dried, uncooked chickpeas.
    • Fresh Herbs: Fresh parsley and fresh cilantro are so important to this recipe. Not only do they provide a delicious, fresh taste but they also provide beautiful color to the inside of the balls as well.
    • Spices: Good spices are important for the best flavor so try to find spices that are fresh and high quality. I also recommend using fresh garlic cloves for this recipe.
    • Baking Powder: Baking powder is a surprise key ingredient for the perfect, fluffy texture.
    • Oil: Choose a neutral oil like canola oil, vegetable oil, avocado oil, grapeseed oil or peanut oil. Olive oil does not work well for falafel because it may heat too quickly and burn the herbs, causing a bitter taste.
    • Serve your Middle Eastern Falafel Recipe as a sandwich on a warm pita or on top of a Greek salad. Top with lots of tahini sauce or tzatziki.
    • You can add more parsley or cilantro depending on preference. Many Israeli falafel recipes are bright green (more green than this recipe) because they include so many herbs.
    • Make sure to bring the oil back to 350 degrees Fahrenheit before frying the next batch so each batch cooks consistently.
    • It is easier to form the falafel patties if your hands are a little wet. They can be crumbly, so make sure to cup them in your hands and press the mixture together well.
    • Try adding a half a teaspoon of baking soda to the water while you soak your chickpeas. This helps soften the peas just a bit.

    Nutrition

    Serving: 1serving | Calories: 70kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 186mg | Fiber: 3g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Appetizer, Main Course, Middle East, Street Food, Vegetarian Recipes Israel

    Reader Interactions

    Comments

    1. Liliane says

      January 13, 2023 at 2:10 pm

      This started off well until you discredited the middle east, and even Egypt and labeled it “Israeli”. Thats cultural appropriation and misleading. Its also offensive to Arab countries and culture. The USA loves it as well but you didn’t label it American? Is Pasta, Sushi, Pizza Israeli too? Please give the appropriate accurate credit where its due.

      Reply
      • The Foreign Fork says

        January 15, 2023 at 10:35 am

        Hi Liliane,
        I actually gave an entire history lesson on how falafel originated in Egypt and that it is popular across the Middle East. The only time I labeled this as Israeli is when I was speaking specifically about Israeli versions of the recipe, though I also mention that it is made across the Middle East. The name of the article is even “Middle Eastern Falafel Recipe” so I’m not sure how I am “discrediting the Middle East” lol. You are right to be sensitive about this issue, but I did everything you are asking of me, so I think perhaps your anger is misplaced on this one.

        Reply
    2. Mindy says

      January 03, 2023 at 9:46 pm

      The recipe calls for 1 tsp baking powder but in your notes you say baking soda.

      Reply
      • The Foreign Fork says

        January 04, 2023 at 3:51 pm

        Thank you so much Mindy!! Just updated it to show that it should be baking powder 🙂

        Reply
    3. Frank says

      December 11, 2022 at 8:43 am

      5 stars
      love your recipes. I made dozens of pistachio cookies that I have never been able to find the recipe for since I had them in Italy. Got pretenders in Boston but not the same.
      Do you have a cookbook?

      Reply
      • The Foreign Fork says

        December 11, 2022 at 8:45 pm

        Hi Frank, I am so glad that you enjoyed the Pistachio Cookie recipe! They are some of my very favorite cookies on my blog, so I LOVE when other readers love them too. Yes I actually just released a cookbook this month! You can purchase it at shop.foreignfork.com

        Reply
    5 from 1 vote

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