Falafel is a popular Middle Eastern dish made from ground chickpeas and various herbs and spices. These flavorful, crispy balls are usually fried and served in pita bread with fresh vegetables and sauces. Whether as a snack or a meal, falafel is loved by many for its taste and versatility.
Why Make This Recipe
Making falafel at home is a rewarding experience. You can control the ingredients and flavors, ensuring they’re fresh and just the way you like them. Homemade falafel is also healthier since you can bake or fry them in less oil. Plus, it’s a great way to introduce plant-based protein into your diet.
How to Make Falafel
Making falafel is simple and straightforward. Here’s how to do it!
Ingredients:
- 225 g / 8 oz dried chickpeas (Note 1)
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander/cilantro leaves, roughly chopped
- 6 scallions/shallots, white and light green part only finely chopped (Note 2)
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder (Note 3)
- 4 tsp flour (plain/all-purpose OR chickpea flour)
- 5 tbsp water
- 500 ml / 2 cups+ vegetable oil (Note 4)
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
- Pita bread or other flatbreads
- Tabbouleh (recipe below)
- Hummus (optional extra)
- Shredded lettuce
- Tomato slices
- Sliced red or white onion
Directions:
- Falafel:
- Soak the dried chickpeas in water overnight.
- Drain and rinse the chickpeas.
- In a food processor, combine the chickpeas, parsley, coriander, scallions, garlic, cumin, coriander, and salt.
- Blend until you have a coarse mixture.
- Add baking powder, flour, and water. Mix well to form a dough.
- Shape the mixture into small balls or patties.
- Heat the vegetable oil in a deep pan over medium heat.
- Fry the falafel in batches until golden brown and crispy on all sides.
- Drain on paper towels.
- Tahini Sauce:
- In a small bowl, mix tahini, lemon juice, water, and salt until smooth.
How to Serve Falafel
Serve the falafel warm in pita bread or flatbreads. Add fresh toppings like shredded lettuce, tomato slices, and onions. Drizzle with tahini sauce for extra flavor. You can also serve it with tabbouleh and hummus on the side for a complete meal.
How to Store Falafel
If you have leftover falafel, store them in an airtight container in the fridge for up to 3 days. You can also freeze the uncooked balls. Just freeze them on a baking sheet and transfer to a container once frozen.
Tips to Make Falafel
- Soaking the chickpeas overnight is crucial for the right texture.
- Don’t over-blend the chickpeas; keep it a bit coarse.
- Let the mixed dough rest for 30 minutes for better flavor and texture.
- Fry in small batches so that the oil temperature doesn’t drop too much.
Variation
You can experiment by adding different spices to the falafel mixture. Some people like to add chili powder for a bit of heat or even ground nuts for extra flavor.
FAQs
1. Can I bake falafel instead of frying? Yes, you can bake falafel! Preheat your oven to 375°F (190°C), place the balls on a baking sheet with parchment paper, and brush them with a bit of oil. Bake for about 25-30 minutes, flipping halfway through.
2. Can I use canned chickpeas? While dried chickpeas are recommended for the best texture, you can use canned chickpeas. Just drain and rinse them, then reduce the water used in the mixture.
3. What can I serve with falafel? Falafel is great with hummus, tahini sauce, yogurt sauce, or tzatziki. You can also serve it alongside salads like tabbouleh or just fresh veggies in pita bread.
Enjoy making and tasting your homemade falafel!
Falafel
Ingredients
For the Falafel
- 225 g dried chickpeas Note 1: Soaked overnight.
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander/cilantro leaves, roughly chopped
- 6 pieces scallions, finely chopped Note 2: Use white and light green parts.
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp coriander
- 1 ½ tsp salt
- ½ tsp baking powder Note 3: For leavening.
- 4 tsp flour (plain/all-purpose OR chickpea flour)
- 5 tbsp water
- 500 ml vegetable oil Note 4: For frying.
For the Tahini Sauce
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- ¼ tsp salt Adjust to taste.
For Serving
- Pita bread or other flatbreads
- Shredded lettuce
- Tomato slices
- Sliced red or white onion
- Tabbouleh (optional)
- Hummus (optional extra)
Instructions
Preparation
- Soak the dried chickpeas in water overnight.
- Drain and rinse the chickpeas.
- In a food processor, combine the chickpeas, parsley, coriander, scallions, garlic, cumin, coriander, and salt.
- Blend until you have a coarse mixture.
- Add baking powder, flour, and water. Mix well to form a dough.
- Shape the mixture into small balls or patties.
Cooking
- Heat the vegetable oil in a deep pan over medium heat.
- Fry the falafel in batches until golden brown and crispy on all sides.
- Drain on paper towels.
Tahini Sauce
- In a small bowl, mix tahini, lemon juice, water, and salt until smooth.
Serving
- Serve the falafel warm in pita bread or flatbreads with fresh toppings like shredded lettuce, tomato slices, and onions.
- Drizzle with tahini sauce for extra flavor.
- Optionally serve with tabbouleh and hummus on the side for a complete meal.
