Description
Experience the authentic flavors of the Middle East with this Easy Authentic Falafel Recipe. Enjoy crispy, golden-brown falafel with a herb-infused aroma, perfect for a satisfying meal at home.
Ingredients
Scale
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 teaspoon baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon baking powder
- 2 tablespoons toasted sesame seeds
- Oil for frying
Instructions
- Place the dried chickpeas and baking soda in a large bowl. Cover with water by at least 2 inches and let them soak overnight or for at least 12 hours.
- Drain the chickpeas thoroughly and pat them dry with paper towels.
- In a food processor, combine the parsley, cilantro, and dill. Pulse until finely chopped but not pureed. Transfer to a large bowl.
- Add the quartered onion and garlic to the food processor. Pulse until finely minced, then add to the herb mixture.
- Add the soaked chickpeas to the food processor in batches. Pulse until the mixture has a coarse, meal-like consistency.
- Add the processed chickpeas to the herb and onion mixture. Stir in the salt, black pepper, cumin, coriander, cayenne, baking powder, and toasted sesame seeds. Mix thoroughly with your hands until everything is well combined.
- Take a small portion of the mixture and press it firmly into a ball. If it holds together well, you’re ready to go.
- Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
- Using a falafel scoop or tablespoon, shape the mixture into discs about 1/2 inch thick or form into balls. Place them on a parchment-lined tray.
- Heat oil in a deep pan to 350°F (175°C). Carefully add the falafel in batches and fry for 3-4 minutes until deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Notes
- Store cooked falafel in an airtight container in the refrigerator for up to 4 days.
- Both cooked falafel and uncooked falafel mixture can be frozen. They’ll keep for up to 3 months.
- For maximum crispiness, reheat in a preheated 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 falafel
- Calories: 250
- Sugar: 0
- Sodium: 300
- Fat: 10
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 9
- Cholesterol: 0
Keywords: falafel, middle eastern, vegan, gluten free, fried, easy falafel recipe