Falafel Recipe

5 from 1 vote

This Falafel Recipe is one of my favorite recipes on the blog! After eating plenty of falafel in my life, I finally decided to recreate my own. This recipe is so easy to make at home and perfect if you don’t live near a Middle Eastern Restaurant! My biggest tip with this recipe is to not rush it. The chickpeas need time to soak and rest for the very best texture!

Course Appetizer, Main Course

Cuisine Egyptian, Israeli

Prep Time 20

Cook Time 40

Resting Time 20

Total Time 21

Servings

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 dried 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 16 oz dried chickpeas, 1 cup parsley, ½ cup cilantro, 1 yellow onion, and 5 large 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 ground cumin, ½ tsp coriander, ⅛ - ¼ 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 Tablespoons 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!

Video

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Dry Chickpeas: You must use dried, uncooked chickpeas.
Fresh Herbs: If you like a stronger herb flavor or a deeper green color, you can add more herbs!
Spices: I also recommend using fresh garlic cloves for this recipe for a stronger taste that will shine next to the herbs.
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 Falafel Recipe as a sandwich on a warm pita or on top of a Greek salad. Top with lots of tahini sauce or
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.
Egyptian falafel uses dried fava beans, so you can swap half of the dried chickpeas for fava beans if you want a traditional twist!

Nutrition