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!

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. 

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 Most food experts seem to agree that it came from Egypt, where it was originally made with fava beans and may have roots back over a thousand years.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.

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

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Step 1: Soften your Chickpeas

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

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

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

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

• 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

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

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