Traditional
Falafel Recipe (Middle Eastern Style)
Ingredients:
For the falafel mixture:
- 1 cup dried chickpeas (do not use canned)
- ½ large onion, roughly chopped (about 1 cup)
- 2-3 cloves garlic, minced
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking soda
- 1½ tsp salt
- ½ tsp black pepper
- Pinch of cayenne pepper (optional)
- 1–2 tbsp flour or chickpea flour (if needed)
- Oil for deep frying (vegetable or sunflower oil)
Instructions:
- Soak Chickpeas:
- Rinse and soak the dried chickpeas in plenty of water
for 12 to 24 hours.
- They will double in size. Drain and pat dry before
use.
- Make the Mixture:
- In a food processor, add soaked chickpeas, onion,
garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne.
- Pulse until it resembles coarse sand or fine crumbs — not
a paste.
- Sprinkle in the baking soda and flour. Mix to combine.
- The mixture should hold when shaped. If it’s too wet,
add a bit more flour.
- Chill:
- Cover and refrigerate the mixture for 1 hour
(optional, but helps bind).
- Shape the Falafel:
- Scoop and roll into balls or flatten into patties
(~1.5 inches in diameter).
- A falafel scoop or spoon makes this easier.
- Fry:
- Heat oil to 350–375°F (175–190°C) in a deep pot
or skillet.
- Fry falafel in batches for 3–5 minutes, until
deep golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
Serving
Ideas:
- Warm pita bread or flatbread
- Tahini sauce
or garlic yogurt sauce
- Fresh veggies: tomato, cucumber, lettuce, red onion
- Pickled turnips or olives
Tips:
- Don’t use canned chickpeas — they make falafel mushy
and fall apart.
- You can bake or air fry falafel for a healthier version
(though less crispy).
- Freeze uncooked falafel balls for quick frying later.
