Middle Eastern Falafel Recipe

A bowl of falafel with parsley, tomatoes, and a scoop of hummus.

5 from 1 vote

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!

Course Appetizer, Main Course

Cuisine Israel

Prep Time 20

Cook Time 40

Resting Time 20

Total Time 21

Servings

Calories 70kcal

Author Alexandria Drzazgowski

Equipment

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