Falafel Recipe

Summary:

Satisfy savory cravings with this falafel recipe that yields crispy, golden-brown chickpea patties bursting with fresh herbs and spices. You create a light, fluffy interior by soaking chickpeas overnight and mixing them with garlic, onion, parsley, cilantro, cumin, coriander, and a touch of baking powder. The following guide outlines the steps for soaking, blending, shaping, cooking, and serving to achieve perfect falafel every time.

Equipment for this falafel recipe :

• Mixing bowls (large and medium)
• Fine-mesh sieve or colander
• Measuring cups and spoons
• Blender or food processor
• Baking sheet for chilling patties
• Deep skillet or Dutch oven for frying
• Slotted spoon
• Paper towels

Ingredients for the falafel recipe:

• 2 cups dried chickpeas (soaked overnight)
• 1 small onion, quartered
• 4 garlic cloves
• ½ cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3–4 tablespoons all-purpose flour
• Oil for frying (vegetable or canola)
• Optional: pita bread, tahini sauce, sliced vegetables for serving

Instructions:

Part 1: Soak and Prep Chickpeas

1. Rinse chickpeas under cold running water using a fine-mesh sieve.
2. Cover chickpeas in a large bowl with at least 2 inches of water.
3. Let the legumes soak overnight (8–12 hours) until plump.
4. Drain and pat dry thoroughly before blending.

Part 2: Blend the Base Mixture

1. Add soaked chickpeas, onion, garlic, parsley, and cilantro to the food processor.
2. Pulse until texture is coarse and grainy—avoid a smooth paste.
3. Transfer to a medium bowl and stir in cumin, coriander, baking powder, salt, and pepper.
4. Fold in flour gradually until the mixture binds when pressed.
5. Test by forming a small ball; add more flour if it crumbles.

Part 3: Shape and Chill

1. Scoop falafel batter into 1.5-inch balls using a tablespoon or small scoop.
2. Gently flatten each ball to form even patties.
3. Arrange patties on the baking sheet.
4. Chill for 30 minutes; this firms the falafel recipe for cooking.

Part 4: Cook the Falafel

1. When cooking the falafel recipe, heat 2 inches of oil in a skillet over medium-high heat until it reaches 350°F (175°C).
2. Carefully lower patties into hot oil in batches of 4–5.
3. Fry each side for 3–4 minutes until golden brown and crisp.
4. Remove with a slotted spoon and drain on paper towels.
5. If frying in multiple batches, keep warm on a wire rack in a low oven.

Part 5: Assemble and Serve

1. Warm pita pockets or flatbreads until pliable.
2. Lay 2–3 falafel patties inside each pita.
3. Drizzle tahini sauce and add sliced tomatoes, cucumbers, and lettuce.
4. To present the falafel recipe at its best, garnish with fresh parsley or cilantro and a squeeze of lemon juice.
5. Serve immediately with extra sauce and pickled vegetables.

Notes:

• Serve falafel immediately for maximum crispness; leftovers soften quickly.
• Substitute gluten-free flour for a gluten-free option, adjusting quantity as needed.
• Baking alternative: bake patties at 400°F (200°C) for 20 minutes, flipping halfway.
• Never skip the overnight soak; it ensures even cooking and prevents a gritty texture.