Falafel Recipe
Falafel, a beloved Middle Eastern dish, features crispy, golden chickpea patties infused with a fragrant blend of herbs and spices. Making falafel at home ensures freshness and allows for customization, resulting in a healthier, more flavorful version than store-bought alternatives.
Print
Pin
Servings: 20 Falafels
Ingredients
FALAFELS:
- 225 g / 8 oz dried chickpeas Note 1
- 1 cup parsley leaves roughly chopped
- 1 cup cilantro coriander leaves, roughly chopped
- 6 scallions/shallots white and light green parts only, finely chopped (Note 2)
- 2 cloves 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
FOR FRYING:
- 500 ml / 2 cups+ vegetable oil Note 4
TAHINI SAUCE (OTHER SAUCES NOTE 5):
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt adjust to taste
Instructions
Falafel:
- Soak the chickpeas in a large bowl filled with plenty of cold water for at least 12 hours, or up to 2 days.
- After soaking, drain the chickpeas thoroughly. Transfer them to a food processor and add the rest of the falafel ingredients.
- Process for 2 to 3 minutes on high, scraping down the sides as needed, until the mixture resembles small grains and has a texture similar to smooth guacamole (refer to the video for guidance).
- Using a heaping tablespoon of the mixture, form balls (or domes, discs, or torpedoes) and place them on a tray. You should get approximately 20 falafels, each about 2.5 cm / 1" wide.
- Refrigerate the shaped falafels for 30 minutes.
- Heat the oil in a skillet or large pot to a depth of at least 1.7 cm / 2/3" (Note 4). Heat the oil over medium-high heat until it reaches 180 - 190C / 355F (or until a small bit of the mixture sizzles energetically when dropped in).
- Using a large spoon or tongs, carefully slide a falafel ball into the hot oil. Cook in batches for about 4 minutes, turning with two forks to ensure even cooking until the falafels are deep golden brown and super crusty on the outside.
- Drain the cooked falafels on paper towels and repeat with the remaining mixture.
- Serve the falafels hot with your choice of sauce. They are perfect for making wraps or plates with tabbouleh, tomato, onion, and other sauces. Refer to Notes 5 and 6 for more serving suggestions.
Tahini Sauce:
- In a bowl, combine the tahini and lemon juice, mixing well until the mixture thickens.
- Gradually stir in the water, 1 tablespoon at a time, until the sauce reaches a thick, drizzling consistency (refer to the video for the desired texture). Season with salt to taste.
Notes
- Dried chickpeas cannot be substituted with canned ones as it simply won't work. The weight of dried chickpeas is just shy of 1 1/4 cups.
- Use only the white and light green parts of shallots (green onions/scallions) for an oniony flavor, discarding the dark green parts. Approximately 3/4 cup is needed, but exact measurements aren't critical.
- Baking powder isn't used in all falafel recipes, but our taste tests revealed that it makes a significant difference. Falafels with baking powder are fluffier and moister inside, unlike the denser, dough-like texture without it. This tip comes from a renowned falafel shop in Sydney, Hijazi’s Falafel in Earlwood.
- You don't need to fully deep fry your falafel. Using 2 cups (500 ml) of oil is sufficient if you turn them a few times during cooking. If you shape the falafels into discs, you can use even less oil—possibly just 1 cup (250 ml).
- A sauce is essential with falafel. While traditionally served with tahini sauce, other great options include plain yogurt, yogurt lemon sauce (yogurt, lemon, garlic, salt, olive oil), a thin hummus (thinned with water), or chili/hot sauce. The sauce should be thin enough to add moisture to the dish.
- How to Serve:
- Falafel Wraps/Rolls: Use large or small flatbreads. Smear a dollop of hummus or yogurt (or yogurt lemon sauce) down the middle. Top with tabbouleh or lettuce, tomato, onion, and falafels broken in half. Drizzle with tahini sauce or your choice of sauce (hot sauce is a great addition). Roll or fold and enjoy!
- Falafel Plates: Serve with tabbouleh or shredded iceberg lettuce, tomato slices, and onion (red or white). Add tahini sauce and optional hummus, with pita bread on the side. A spiced pilaf like Mejadra (Middle Eastern Lentil Rice) makes a wonderful addition.
- Tabbouleh Recipe: Soak 2 tbsp bulgur in 3 tbsp boiling water, then fluff. Combine with 2 cups roughly chopped parsley, 1/2 cup roughly chopped mint, 1/2 finely chopped red onion, and 2 large deseeded and chopped red tomatoes. Dress with lemon juice and a sprinkle of salt to taste. For falafel, use minimal salt and plenty of lemon juice.
- Serving Size: 2-3 halved falafels in pita pockets, 3-4 halved for a large roll, or 4-5 for a plate.
- Reheating: Falafel is best served fresh, but for storing and reheating, keep cooked falafel in an airtight container in the fridge for up to 5 days. Reheat in the microwave, then spray with oil and bake at 200°C/390°F for 5 minutes until crispy again.