Authentic Falafel Recipe

What is Falafel?

Falafel is a Middle Eastern appetizer or snack. They are made from chickpeas, but in Egypt, they make falafel by mixing chickpeas with fava beans and call it (Tameiah). You soak the legumes in water for 12 hours or a little more and then grind them in a food processor, then mix them with spices and other ingredients.

The mixture is rolled into patties and fried until brown and crispy on the outside and tender on the inside. Falafel is mostly served on pita bread with tahini sauce, pickles, and tomatoes.

As a kid, I often bought falafel sandwiches from the school canteen. You can see most kids with a falafel sandwich in one hand and a soft drink in the other.

Why You’ll Love Falafel

• Crispy Exterior, Soft Interior: The contrast between the crispy, golden-brown exterior and the soft, flavorful interior makes it a delightful culinary experience.
• Toppings and Sauces: It pairs well with a wide range of toppings and sauces, including tahini, hummus, tzatziki, and pickled vegetables, allowing for endless customization.
• Plant-Based Protein: Made primarily from chickpeas or fava beans, falafel is a great source of plant-based protein, making it a popular choice among vegetarians and vegans.
• Homemade Versions: With the right recipe, making falafel at home can be straightforward and rewarding, allowing people to enjoy freshly made falafel at anytime.
• Party Favorite: Falafel is great for sharing at gatherings, parties, and picnics, as it can be served in bite-sized portions or as part of a larger spread.

Ingredients to Make Authentic Falafel

I have to mention that there are two versions of falafel: a homemade version with green vegetables and the authentic recipe I’m sharing in this post. I’m not adding flour to this recipe, so it is gluten-free!

Dried chickpeas – You can easily find dried chickpeas online if not available in the store near you. You can’t use cooked or canned chickpeas to make falafel.

Garlic and onion – Many recipes call for a lot of onion and garlic, but the authentic falafel recipe has a small amount of both. The flavor of well-seasoned and fried chickpeas should be noticeable.

Spices – I have used three spices, coriander, cumin, and black pepper. In the authentic recipe, these are the only spices you’ll need. Adding more from these spices or introducing other spices to this recipe will remove falafel’s original, delicious flavor.

Baking powder – In some recipes, both baking powder and baking soda make the falafel fluffy and light from the inside. However, I found that adding baking soda can make the falafel look darker from the outside, and it gives a hint of bitterness to the falafel. I only use baking powder.

Sesame seeds – It is optional to use sesame seeds. Some like to garnish the falafel with it, but you can omit it.

How to Make Authentic Falafel

Step 1

Soak the chickpeas: Wash the chickpeas and then pour enough warm water to cover them. Soak them at night at room temperature to prepare fresh falafel in the morning. After 12 hours, drain the chickpeas and rewash them before the next step.

Step 2

Add the soaked chickpeas, garlic, and onion to a food processor. Pulse a few times and then process the mixtures until you get tiny wet grains. The texture will remind you of wet beach sand but much smoother.

Step 3

In a mixing bowl, add the chickpea mixture, spices, baking powder, and salt. Keep mixing with your hand for 4 minutes adding around ¼ cup warm water. Cover the mixture and refrigerate for 20 minutes.

Tip: Do not keep the mixture for more than 20 minutes in the fridge, or the falafel will turn dark when frying, and that’s the reaction of the baking powder.

Step 4

Use an ice cream scoop to get an even-shaped falafel, take one scoop from the mixture, form a ball, and press it down a little in the middle to have thick patty. The mixture will look crumbly, but no worries, it will hold the shape.

Step 5

Deep frying the falafel won’t take more than 4 minutes on medium heat. You can shallow fry the falafel, but that might take a longer time to cook, which can lead to drying it from the inside.

Frequently Asked Questions

How to Serve Falafel

• Make a sandwich using pita bread, pickled cucumber, tahini sauce, and fresh veggies like tomatoes and cucumber.
• Dip in Tazatziki or tahini sauce.
• Make a Middle Eastern platter by placing the falafel in the middle and around it; add different types of sauce, or  Hummus, fresh vegetables cut into medium size, olives, French fries, and pita bread.

Tips to Make Authentic Falafel Recipe

1. Always use dried chickpeas. When buying dry chickpeas, make sure it is not aged. Aged chickpeas look much smaller in size and much lighter in color.
2. Make sure the baking powder is not expired, or it will add a weird taste.
3. To help the chickpeas triple in size faster, add boiling water, cover it, and let it soak overnight or 12 hours, especially if your kitchen is cold.
4. When forming the balls, keep your hands light and do not press the balls hard, or the falafel won’t come out fluffy from inside.
5. You might have the urge to fry it longer, but please do not do so; it will make it dry. You can fry one falafel for 4 to 5 minutes and then determine if it needs more frying.
6. The best way to store the falafel is by freezing it. You can freeze the mixture after processing it in the food processor and before adding spices to it. Place it in a Ziplock bag making sure to take out as much air as possible and freeze it for up to six months.

Related Recipes

• Pita bread made with milk.
• Mujadara with lentils.
• Bulgur Mujadara.
• Toum Garlic Sauce.
• Chickpea salad.
• Manakeesh (Zaatar bread).
• Lebanese spinach pies.

⭐ PLEASE RATE AND REVIEW

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