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Our family’s secret recipe for the most authentic falafel with chickpeas, fresh herbs, and spices!
My step-by-step falafel baking or frying guide and advice are included. Check out the video to learn how I create it!
How do you like falafel? I like them in warm pita sandwiches with tahini sauce or hummus and my lazy Mediterranean tomato and cucumber salad. However, it may be served with other dishes or a mezze spread (see below for options).
Falafel was my favorite cuisine growing up in Port Said, Egypt!
My father’s buddy had a modest souq-centered falafel store. Our weekends generally included visiting Mr. Bishay and eating his delicious falafels. You could smell them miles away!
I’ve learnt to make real falafel over the years and am delighted to offer my recipe! It’s as genuine and tasty as Middle Eastern street food. Making it is simpler than you think!
What’s Falafel?
Falafel is a famous Middle Eastern “fast food” prepared from chickpeas (or fava beans), fresh herbs, and spices in little patties or balls. Falafel may have originated in Egypt when Coptic Christians sought a robust meat substitute during lent. It is also a popular vegan cuisine in Egypt and the Middle East.
Egyptians eat falafel every day from street sellers in practically every area. It’s usually served as a sandwich with roasted or fried eggplant, tahini, and Mediterranean salad.
This vegan recipe is very easy to make using common items. Quality cumin and coriander are essential to superb falafel, so get them. Please find other suggestions below…
Why I adore this recipe: – No canned chickpeas (essential!) Start with dried chickpeas for optimal texture and taste. Many falafel recipes utilize canned chickpeas, which is unauthentic and causes the patties to break in the hot oil.
Hearty, delicious. Chickpeas provide plant-power and protein in falafel patties, making you full. To add robust flavor, my recipe combines the right balance of spices—cumin, coriander, and cayenne—and fresh herbs.
Make ahead, freeze. I like that you can freeze uncooked falafel patties and prep this recipe ahead of time.
Use dried chickpeas instead of canned ones. To make falafel with the correct consistency and flavor, soak dried chickpeas in water for 24 hours. I add 1/2 tsp of baking soda to the soaking water to soften the dried chickpeas.
This original dish requires fresh parsley, cilantro, and dill.
I use yellow onions, but white or red work too.
For optimum taste, use fresh garlic cloves.
Kosher salt and pepper to taste.
Cumin, coriander, and a bit cayenne. Along with fresh herbs, this combination of spices gives falafel its robust real flavor.
Baking powder gives falafel a light, fluffy texture (many recipes ignore it, making it overly thick.)
Sesame seeds are optional, but I prefer their nuttiness.
To make falafel
Soak chickpeas for 24 hours. Soak them in lots of water with baking soda to soften. Chickpeas double in size when soaked. Drain well.
- Mix. Pulse chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices in food processor until finely crushed. The texture should be like coarse meal when ready.
And refrigerate (essential). Place the falafel mixture in a bowl, cover, and refrigerate for 1 hour or overnight. Chilled mixture holds together better, making falafel patties simpler to make.
- Make balls or patties. After chilling the falafel mixture, toss in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and mold into balls or patties (don’t flatten the patties—you want them airy when cooked.)
- Fry. The most genuine and delicious falafel is fried. Heat the oil on medium-high until it bubbles gently (375 degrees F is ideal, but not so hot that the falafel falls apart.)
Use a slotted spoon to carefully place the falafel into the oil and cook for 3-5 minutes until medium brown. If necessary, fried falafel in batches to avoid crowding.
To avoid oil temperature adjustments, cook one falafel first.
Serve falafel for breakfast, lunch, or supper! Most Egyptians and Middle Easterners start their day with falafel, way many Americans do with cereal.
Essential Tips
These were already in the post, but in case you missed them:
- Always use dry chickpeas. Dry chickpeas soaked in water for 24 hours taste and texture finest. Dry chickpeas are starchy and help falafels hold together. Falafel made with canned chickpeas will break in the oil.
- Refrigerate falafel. At least 1 hour of chilling improves shape. Luckily, you can create and chill the falafel mixture the night before.
- Mix baking powder into falafel before making balls/patties. Baking powder raises the falafel, making it fluffy.
- Fry in sizzling oil without crowding the pot. Unfortunately, deep-frying produces the greatest falafel, which is crunchy. The oil should be heated and boiling but not so hot that falafel disintegrates. A deep fry-safe thermometer (affiliate link) should register about 375 degrees F (medium-high heat on my range).
5- Cooked falafel should be crispy and medium brown exterior and fluffy and light green within.
For falafel bake
Pre-heat your oven to 350°F and lightly oil a baking sheet. Before baking, brush each falafel patty with extra virgin olive oil and bake for 15–20 minutes, rotating halfway through.
To proceed: Falafel mixture may be refrigerated for 1-2 days. When ready to fry, make patties.
Place uncooked falafel patties on a parchment-lined baking sheet and freeze for 1 hour. Place firm patties in a freezer bag and freeze for a month. Fry or bake frozen falafel.
Choose Falafel Serving Method: Middle Eastern Style Falafel are served hot with plenty of tahini sauce on Middle Eastern streets.
For a great falafel sandwich, fill warm pita pockets with falafel, sprinkle with tahini, and add fresh greens like arugula, chopped tomatoes, cucumbers, and pickles.
On a brunch board: Serve flalafel with fresh vegetables, cheese, and dips!
Falafel goes well with Turkish-inspired fried eggplant, tabouli salad, and Balela Salad.
Dip it: Try my Classic Creamy Hummus or Baba Ganoush to dip falafel!
