Easy Authentic Falafel Recipe

Introduction

Falafel is a classic Middle Eastern dish known for its crispy exterior and flavorful, herb-infused interior. This easy authentic falafel recipe uses soaked chickpeas and fresh herbs to create perfect, golden bites that are ideal for wraps, salads, or as a snack.

Ingredients

• 1 1/2 cups dried chickpeas (soaked overnight) or canned
• 1 small red onion, roughly chopped
• 4 garlic cloves
• 1 packed cup fresh cilantro
• 1 packed cup fresh parsley
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour (or all-purpose flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Soak the dried chickpeas in water overnight (at least 12 hours) until they triple in size. Drain them well before proceeding. Note: Using dried chickpeas is essential for the right texture; canned chickpeas are not recommended.
2. Step 2: Add the soaked chickpeas, red onion, garlic, cilantro, parsley, cumin, coriander, cayenne pepper (if using), salt, and black pepper to a food processor. Pulse until the mixture is finely ground but still has texture, similar to coarse sand. Scrape down the sides of the processor as needed for even chopping.
3. Step 3: Sprinkle in the baking powder and chickpea flour, then pulse a few more times to combine. The mixture should hold together when squeezed. If too crumbly, add a little more flour.
4. Step 4: Cover and refrigerate the mixture for 30–60 minutes to firm up and make shaping easier.
5. Step 5: Shape the mixture into balls or small patties using your hands or a falafel scoop.
6. Step 6: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the falafel in batches, avoiding overcrowding, for 3–4 minutes, turning occasionally until golden brown and crispy on all sides.
7. Step 7: Transfer the fried falafel to a paper towel-lined plate to drain excess oil.
8. Optional Step 8: For a lighter option, bake at 400°F for 20–25 minutes, flipping once, or air fry at 375°F for 12–15 minutes, shaking halfway through. Lightly brush or spray with oil before cooking.

Tips & Variations

• Always use dried chickpeas soaked overnight for the best texture; canned chickpeas will cause falafel to fall apart.
• If the mixture is too wet or crumbly after chilling, add an extra tablespoon of flour to help bind it.
• Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
• Try adding a pinch of smoked paprika or sumac for a different flavor twist.
• Serve with a lemon tahini dipping sauce made by mixing tahini, lemon juice, grated garlic, water, and salt for extra zing.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 5-7 minutes to maintain crispiness, or refresh quickly in a hot skillet. For longer storage, freeze the cooked falafel for up to 1 month and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

Canned chickpeas are not recommended because they have too much moisture and lack the firmness needed for shaping falafel. Dried chickpeas soaked overnight provide the ideal texture.

Can I bake or air fry falafel instead of frying?

Yes, baking or air frying are great alternatives for a lighter version. While the texture won’t be quite as crispy as deep-fried, they still turn out tasty and satisfying. Just be sure to brush or spray them with oil before cooking.

Easy Authentic Falafel Recipe

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★★★★★

4.8 from 115 reviews

This Easy Authentic Falafel Recipe offers a deliciously crispy and flavorful Middle Eastern classic made from soaked chickpeas, fresh herbs, and aromatic spices. Fried to golden perfection, these falafels are perfect as a snack, appetizer, or main dish, and can also be baked or air-fried for a healthier alternative. Served best with a tangy lemon tahini dipping sauce, this recipe guarantees authentic texture and taste with simple ingredients.

• Author: Mia
• Prep Time: 15 minutes (plus 12 hours soaking)
• Cook Time: 15 minutes frying (or 20–25 minutes baking / 12–15 minutes air frying)
• Total Time: 12 hours 30 minutes (including soaking and chilling)
• Yield: Makes about 20 falafels 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Falafel Mixture

• 1 1/2 cups dried chickpeas (soaked overnight)
• 1 small red onion, roughly chopped
• 4 garlic cloves
• 1 packed cup fresh cilantro
• 1 packed cup fresh parsley
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• 3 tablespoons chickpea flour (or all-purpose flour)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying (about 2 inches deep)

Lemon Tahini Sauce

• 1/3 cup tahini
• Juice of 1 lemon
• 1 garlic clove, grated
• 2–3 tablespoons water (to thin)
• Salt to taste

Instructions

1. Soak the Chickpeas: Start by soaking the dried chickpeas in water overnight for at least 12 hours until they triple in size. Drain them thoroughly before proceeding. Avoid using canned chickpeas as they won’t give the right texture.
2. Blend the Mixture: In a food processor, combine the soaked chickpeas, roughly chopped red onion, garlic cloves, fresh cilantro, parsley, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Pulse the mixture until it reaches a coarse, sandy texture but is not a paste. Scrape the sides occasionally to ensure even chopping.
3. Add Baking Powder and Flour: Sprinkle in the baking powder and chickpea flour. Pulse a few more times to evenly incorporate these ingredients. The mixture should hold together when squeezed gently.
4. Chill the Mixture: Cover the falafel mixture and refrigerate for 30 to 60 minutes. Chilling firms up the batter, making it easier to shape. If the mixture feels too crumbly after chilling, add an extra tablespoon of flour and mix.
5. Shape the Falafel: Using your hands or a falafel scoop, form the mixture into balls or small patties of uniform size to ensure even cooking.
6. Fry Until Golden and Crispy: In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Fry the falafel in batches without overcrowding, turning occasionally, for 3 to 4 minutes until all sides are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
7. Optional Baking or Air Frying: For a lighter option, preheat an air fryer to 375°F and lightly spray falafel with oil. Cook for 12–15 minutes, shaking halfway through. Alternatively, preheat the oven to 400°F, place falafel on a lined baking sheet, brush with oil, and bake for 20–25 minutes, flipping once halfway through.
8. Prepare Lemon Tahini Sauce: In a bowl, whisk together tahini, lemon juice, grated garlic, water to thin, and salt until smooth and creamy. Serve alongside the falafel for a bright and rich dipping sauce.

Notes

• Use dried chickpeas soaked overnight for authentic texture; canned chickpeas are not recommended.
• Ensure oil temperature is around 350°F to prevent soggy or burnt falafel.
• Chilling the falafel mixture helps it hold shape better during cooking.
• You can add extra flour if the mixture is too crumbly after chilling.
• Falafel can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Serve with pita bread, salad, or in wraps for a complete meal.
• Adjust cayenne pepper for desired spiciness or omit if preferred.
• Use fresh herbs for the best flavor.

Keywords: falafel, chickpea, Middle Eastern, appetizer, vegetarian, fried falafel, healthy falafel, vegan option, homemade falafel, lemon tahini sauce