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This hearty falafel recipe creates the most authentic Middle Eastern experience right in your kitchen. The magic happens when chickpeas are combined with fresh herbs and warm spices, creating a crispy exterior that gives way to a fluffy, herb-infused interior.
I discovered this recipe during my travels through the Middle East and spent years perfecting it. Now my family requests these crispy delights at least once a month, especially when we're hosting friends.
Ingredients
- Dried chickpeas: soaked overnight creates the authentic texture that canned chickpeas simply cannot match
- Fresh herbs: parsley, cilantro, and dill provide the signature bright green interior and distinctive flavor
- Cumin and cardamom: these warming spices are essential for authentic Middle Eastern flavor
- Baking soda: the secret to light, fluffy interiors that contrast beautifully with the crispy exterior
- Tahini sauce: a must for serving. Look for tahini made from hulled sesame seeds for the smoothest texture
Step-by-Step Instructions
- Soak the Chickpeas:
- Place dried chickpeas in a large bowl completely submerged in water. Let soak overnight or for at least 8 hours. The chickpeas will expand to about double their size, so ensure they have plenty of water.
- Create the Falafel Mixture:
- Drain soaked chickpeas thoroughly and add to food processor with onions, garlic, and all herbs and spices. Pulse until you achieve a fine consistency, about 1 minute. The mixture should be slightly coarse, not completely smooth like hummus.
- Prepare the Mixture for Shaping:
- Transfer the mixture to a bowl and incorporate flour if needed and baking soda. The flour helps bind the mixture if it feels too wet. Cover and refrigerate for at least 30 minutes. This resting time allows flavors to meld and makes the mixture easier to handle.
- Shape the Falafel:
- With slightly damp hands to prevent sticking, form the mixture into 1inch balls. Apply gentle pressure so they hold together but avoid compacting them too tightly, which could make them dense.
- Fry to Perfection:
- Heat oil in a deep pot to about 350°F. Test with a small piece of mixture, it should bubble vigorously. Fry 4 to 5 falafel at a time, turning occasionally for even browning, about 2 to 3 minutes total. They should be deeply golden, not pale.
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The herb combination is what truly makes this recipe shine. I learned from a Lebanese chef that the ratio of herbs to chickpeas should be generous, not just a sprinkle. When my daughter first tried these, her eyes lit up, and she declared them better than any restaurant version she had tasted.
Making Perfect Falafel Every Time
The most common mistake with falafel is using canned chickpeas. They contain too much moisture and your falafel will fall apart during frying. Dried chickpeas soaked overnight create the perfect texture with just enough moisture to bind together but not so much that they disintegrate in the hot oil.
Serving Suggestions
Transform your falafel into a complete meal by stuffing them into warm pita bread with a generous drizzle of tahini sauce, fresh vegetables like tomatoes, cucumbers, and pickled turnips. Add a sprinkle of sumac for an authentic touch. Alternatively, create a falafel bowl with a base of tabbouleh or hummus, topped with falafel and fresh vegetables.
Storage and Make-Ahead Tips
Make a double batch and freeze the shaped but uncooked falafel on a baking sheet, then transfer to a freezer bag once solid. They can be fried directly from frozen, adding just an extra minute to the cooking time. Cooked falafel can be refrigerated for up to 5 days and reheated in the oven or air fryer to restore their crispiness.
Cultural Context
Falafel is believed to have originated in Egypt, where it was made with fava beans rather than chickpeas. As it spread throughout the Middle East, regional variations developed. In Lebanon and Syria, herbs are abundant, creating a greener interior, while Egyptian versions remain more beige from the fava beans. This recipe leans toward the Levantine style with its generous use of fresh herbs.
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Recipe FAQs
- → Can I use canned chickpeas for falafel?
No, canned chickpeas should not be used for authentic falafel. They contain too much moisture and will make your falafel fall apart when frying. Always use dried chickpeas soaked overnight for the proper texture and flavor.
- → Why is my falafel falling apart when frying?
Falafel might fall apart if the mixture is too wet, if you're using canned chickpeas, or if the oil isn't hot enough. Adding 1 tablespoon of flour to the mixture and refrigerating for at least 30 minutes helps bind the ingredients. Also ensure your oil is properly heated before frying.
- → Can falafel be made ahead of time?
Yes! You can prepare the falafel mixture up to 2 days in advance and keep it refrigerated until ready to form and fry. Alternatively, you can form the balls and refrigerate them for up to 24 hours before cooking.
- → How do I make falafel healthier?
For a healthier version, air fry your falafel instead of deep frying. Preheat your air fryer to 375°F, arrange the falafel in a single layer, lightly spray with oil, and air fry for 12-14 minutes, shaking halfway through. This significantly reduces oil content while maintaining flavor.
- → What can I serve with falafel?
Falafel pairs wonderfully with tahini sauce, hummus, tzatziki, or yogurt sauce. Serve in pita bread with fresh vegetables like tomatoes, cucumbers, and lettuce, or alongside a Mediterranean salad, pickled vegetables, and rice for a complete meal.
- → Can I freeze falafel?
Yes, falafel freezes excellently. You can freeze either the uncooked shaped balls or the cooked falafel. For uncooked, freeze on a tray then transfer to a freezer bag. For cooked, cool completely first. Frozen falafel can be stored for up to 3 months. Cook frozen uncooked falafel directly without thawing.