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Authentic Falafel Recipe

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A classic Middle Eastern street food, packed with fresh herbs and spices, these falafels are crispy on the outside and tender inside.

Ingredients

Scale
  • 1 1/2 cups dried chickpeas, soaked 12–24 hours
  • 1 small onion, roughly chopped
  • 4 garlic cloves
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4–1/2 teaspoon cayenne or chili flakes (optional)
  • 1/2 teaspoon baking soda
  • 1–2 tablespoons chickpea flour or all-purpose flour (if needed)
  • 1 tablespoon sesame seeds (optional)
  • 2–3 tablespoons cold water, as needed
  • Neutral oil for frying (peanut, avocado, or canola)
  • Lemon wedges and tahini sauce, for serving

Instructions

  1. Soak the dried chickpeas in plenty of cold water for 12–24 hours. They will at least double in size. Drain very well.
  2. Add drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne to a food processor.
  3. Pulse until it looks like coarse, even crumbs that hold when pressed. Do not puree.
  4. Transfer the mix to a bowl. Cover and chill for 30–60 minutes.
  5. Right before cooking, sprinkle in baking soda and mix. If the mix crumbles, add 1–2 teaspoons chickpea flour. Shape walnut-size balls or small patties.
  6. Fry: Heat oil to 350°F/175°C. Fry in batches for 3–4 minutes until deep golden and crisp.
  7. Drain on a rack or paper towel, salt to taste, and serve hot with tahini sauce and veggies.

Notes

Use soaked dried chickpeas for the best texture. Drain and pat the chickpeas dry after soaking. Chill the mix to help it hold shape.

Nutrition

Find it online: https://recipesunfolded.com/classic-falafel-recipe/

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