Falafel

I would say that falafel is a popular vegetarian and vegan dish originating from the Middle East. I pack it with fresh herbs and spices, giving it a full flavor. Moreover, it’s crispy on the outside and soft on the inside. You can also serve it on a platter or in a pita wrap, accompanied by veggies, pickles, and tahini sauce for a delicious meal.

What is Falafel?

Before jumping straight into the recipe, let me first describe falafel a bit better. I would like to share that traditional falafel is made from a mixture of ground chickpeas, herbs, and spices, which I typically deep fry to perfection. As a result, this Middle Eastern dish becomes crispy on the outside and tender on the inside, with a flavor profile from fresh parsley, cilantro, garlic, and cumin. Moreover, it’s all natural, vegan, vegetarian, and gluten-free. Often, I serve it in pita bread or flatbread, accompanied by toppings like tomatoes, lettuce, and pickles, along with a drizzle of tahini sauce for a flavorful touch. It’s truly a popular vegetarian option that’s both satisfying and packed with flavor.

Using Dried Chickpeas for the Perfect Falafel Recipe

For this falafel recipe, I skip the cooking process and avoid using canned chickpeas. Instead, I opt for dry chickpeas and soak them overnight to achieve the ideal texture and flavor for your falafel.

Ingredients

Falafel Mix :

Dry chickpeas are used as the base for the falafel.

A medium onion, in particular, adds flavor to the mixture.

Garlic cloves bring a strong, aromatic taste.

Medium potato helps bind the falafel together.

Red sweet pepper, in addition adds sweetness and color.

Parsley enhances the freshness of the falafel.

Cilantro brings a burst of herbal freshness.

Salt is used to season the mix.

Black pepper adds a mild heat.

Falafel spice (or a mix of cumin, coriander, and 7 spice) brings depth of flavor.

Cornstarch helps with binding and gives a crisp texture.

Baking soda lightens the falafel’s texture.

Baking powder helps make the falafel fluffier.

Oil in this case is used for deep frying.

Tahini Sauce:

Tahini forms the creamy base of the sauce.

Lemon juice adds a tangy, fresh flavor.

Cold water adjusts the consistency of the sauce.

Minced garlic gives a zesty, bold flavor.

Salt and black pepper are used to season the sauce.

Chopped parsley adds a garnish and additional flavor (optional).

For Serving:

Tomatoes provide juiciness and tanginess.

Lettuce adds a crunchy, fresh element.

Pickles offer a tangy contrast.

Pickled turnips add a tart, crunchy bite.

Onion adds a sharp, crisp flavor.

Parsley offers a fresh garnish.

Pita bread serves as the perfect wrap.

Fries provide a crispy, indulgent side.

How to make it :

• 1.First. Soak dried chickpeas overnight or for at least 8 hours, ensuring they are covered with water.
• 2.Drain any excess water from the chickpeas and set aside.

• 3. Cut onion, garlic, potato, and sweet red pepper into small pieces.
• 4. Wash parsley and cilantro, and dry them.
• 5. In a food processor, add some chickpeas and veggies; mix until soft and combined.

• 6. Open the food processor, mix, then close until you reach the desired texture.
• 7. Repeat until all the quantity is processed.
• 8. Put the falafel mix back in the food processor, then add corn starch and all the spices listed above. Mix for a few seconds until everything is combined.”

• 9. Start making tahini sauce by mixing all the ingredients listed above for the sauce. Afterward , mix well in a jar by shaking, lastly ,then place in the fridge.
• 10. Cut veggies that you like to serve with falafel.

• 11. Begin by carefully shaping the falafel into balls or patties, and after that, deep-fry them in hot oil until they turn a rich golden brown, ensuring they cook evenly and achieve a crispy exterior.
• 12.Start by carefully preheating the oil over medium-high heat and afterward, reduce the heat to medium to ensure the falafel cooks evenly and achieves a perfect golden-brown crispness during deep frying.

• 13. To serve this dish, start by placing the falafel in a warm pita bread, then add fresh veggies like tomatoes, lettuce, and pickles, and finally drizzle with creamy tahini sauce for a delicious and well-rounded meal.
• 14. For the best experience, make sure to enjoy the falafel while it’s still hot and crispy, as this ensures the perfect balance of texture and flavor in every bite.

How To Cook Falafel – 3 Different Ways

Deep-Fried

1. Heat oil in a deep fryer or pot to 350°F (175°C).

2Then , .Fry the falafel in batches for 4-5 minutes until golden brown.

Drain on paper towels and serve.

Baked

1.Preheat the oven to 375°F (190°C).

2. Place the falafel on a lined baking sheet.

3. Bake for 20-25 minutes until golden and crispy.

Air-Fried

1.Preheat the air fryer to 375°F (190°C).

2.Place falafel in the air fryer basket.

3.Air fry for 15-18 minutes until golden and crispy.

Cooking Tips

If Your Falafel Breaks Apart:

If your falafel breaks apart, it’s usually because the mixture wasn’t blended properly. I ensure that the chickpeas are ground well, and that the mixture is not too wet. If necessary, I add more flour or cornstarch to help bind it.

If the Mixture is Too Wet After Chilling:

In case , the mixture feels too wet, add a bit more flour or cornstarch to absorb the moisture. Let it chill longer in the fridge to firm up before forming the falafel.

Cilantro Substitute for Air-Frying:

Alternatively, you’re not a fan of cilantro or can’t use it, parsley makes an excellent substitute. You can also add a small amount of dill or mint for added flavor.

Freezing & Storage Tips

Freezing :
After cooking the falafel, allow them to cool down completely. Then, place the cooled falafel in a ziplock bag and store them in the freezer. When ready , you’re ready to eat, simply take out as many falafel balls as you need and air fry or bake them in the oven until they’re warm and crispy.

Storing Leftovers:
Store leftover falafel in an airtight container in the fridge for up to 3-4 days. You can also freeze the leftovers by following the same process as above, allowing you to enjoy them at a later time by reheating them in the air fryer or oven

Reheating Leftovers:
To reheat falafel, place them in the oven at 375°F (190°C) for 10-12 minutes to crisp them up again. Alternatively, you can reheat them in an air fryer for 5-7 minutes until hot and crispy.

NOTE

To ensure my falafel patties are fully cooked, I fry them over medium-low heat. Otherwise, if I cook them at too high a temperature, they may brown too quickly on the outside while leaving the inside raw. As a result, this method helps me achieve a golden, crispy exterior and a perfectly cooked interior.

I prepare the falafel mix ahead of time and place it in the freezer. However, I make sure to add everything except the baking powder and baking soda. Once I defrost the mix, I add those ingredients, which ensures that my falafel retains its perfect texture when cooked.

How to Shape Falafel: Patties or Balls

You can shape falafel into patties or balls by hand or using a mold. For easy shaping, tap the link for the mold. https://amzn.to/48qzB4I

More Middle Eastern Recipes You’ll Love

Kebbeh Belseniyyeh: A fried bulgur and meat dish.

Kebbeh: Spiced ground meat and bulgur.

Lebanese Spinach Pies: Savory pastries with spinach and sumac.

Print

falafel

Falafel, a popular vegetarian/vegan dish originating from the Middle East, is packed with fresh herbs and spices. It’s crispy on the outside and soft on the inside, and can be served on a plate or in a pita wrap with veggies, pickles, and tahini sauce. Falafel is usually deep-fried, but it can be baked or air-fried for healthier options. Additionally, it can be served as a salad instead of in a wrap.

Course Main Course

Cuisine Mediterranean

Keyword falafel recipe, vegan falafel

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

• **Falafel Mix:**
• – 2 cups dry chickpeas
• – 1 medium onion
• – 6 garlic cloves
• – 1 medium potato
• – 1 medium red sweet pepper
• – 1 cup of parsley
• -1 cup of cilantro
• – 1 tbsp salt
• – 1/2 tsp black pepper
• – 1 tbsp falafel spice or 1 tsp 7 spice, 1 tsp cumin and 1 tbsp coriander
• – 3 tbsp cornstarch
• – 1/2 tsp baking soda
• – 1 tbsp baking powder
• _oil for deep frying
• **Tahini Sauce:**
• – 1/2 cup tahini + 2 tbsp
• – 1/2 cup lemon juice
• – 1/2 cup cold water
• – 1 minced garlic clove
• – Salt and black pepper to taste
• 1 tbsp chopped parsley optional
• For serving:
• – Tomato Lettuce, Pickles, pickled turnips, Onion,Parsley
• _pita bread
• -fries

Instructions

• Soak dried chickpeas overnight or for at least 8 hours, ensuring they are covered with water.
• Drain any excess water from the chickpeas and set aside.
• Cut onion, garlic, potato, and sweet red pepper into small pieces.
• Wash parsley and cilantro, and dry them.
• In a food processor, add some chickpeas and veggies; mix until soft and combined.
• Open the food processor, mix, then close until you reach the desired texture.
• Repeat until all the quantity is processed.
• Put the falafel mix back in the food processor, then add corn starch and all the spices listed above. Mix for a few seconds until everything is combined.”
• Start making tahini sauce by mixing all the ingredients listed above for the sauce; mix well in a jar by shaking, then place in the fridge.
• Cut veggies that you like to serve with falafel.
• Shape falafel into balls or patties, then deep fry.
• Preheat oil first, then lower the heat to medium while deep frying.
• Serve with veggies and tahini sauce in a pita bread.
• Eat fresh while stick hot and crispy

Notes

Make sure to deep fry the falafel patties at medium-low heat so they fully cook from the inside. If you cook them on high heat, they will cook quickly on the outside but remain raw on the inside.

The cooked falafel can be placed in the freezer after cooking. Let it cool down completely, then place it in a ziplock bag and freeze it. When you need some, take out as many as you want, then air fry or bake them in the oven until they are warm and crispy.