Authentic Falafel Recipe

There’s something about a plate of Authentic Falafel Recipe that just warms my soul. I remember the first time I tried these golden, crispy delights at a local street fair. The aroma of spiced chickpeas and herbs wafted through the air, drawing me in like a moth to a flame. I couldn’t resist the temptation! That first bite was pure bliss; the exterior was perfectly crunchy while the inside was soft and flavorful. Every time I make Authentic Falafel Recipe, I’m transported back to that moment. It’s not just about the food; it’s about the stories and memories that come with each bite. Whether you’re serving these as a snack, a part of a larger meal, or in a pita with fresh veggies, they never fail to elicit smiles and satisfaction.

Ingredients for Authentic Falafel Recipe

The ingredients in Authentic Falafel Recipe come together harmoniously, creating a dish that’s as wholesome as it is flavorful. The star players here are the garbanzo beans and fava beans, which provide a hearty base. Fresh herbs bring brightness, while spices add depth and warmth. Together, they create falafel that’s crispy on the outside and tender on the inside.

• 1 ½ cups dry garbanzo beans
• 1 ½ cups dry shelled and split fava beans
• 1/2 medium-sized yellow onion, peeled and chopped
• 5 cloves of garlic, trimmed
• ½ bunch of green onions, roughly chopped
• 1 cup of flat leaf Italian parsley, packed
• ½ cup of cilantro, packed
• 2 teaspoons of ground cumin
• 1 teaspoon of ground coriander
• 1 tablespoon of sea salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of baking powder
• Neutral flavored oil for frying

Recipe Directions for Authentic Falafel Recipe

Making Authentic Falafel Recipe is a fun and rewarding process. Let’s dive into the steps to create these delicious bites:

1. Start by adding the dry garbanzo beans to a container. Completely cover them with water, allowing about 4” to 6” inches of water above the beans. Place this in a cool dark space for 12 to 24 hours. This soaking process is crucial as it softens the beans, making them easier to blend.
2. In a separate container, repeat the same process for the dry fava beans. Be sure they’re also submerged in water for the same amount of time. This step ensures both types of beans are ready to achieve that perfect falafel texture.
3. Once your beans are soaked, preheat a 2-quart pan filled halfway with neutral flavored oil. The oil should be heated to about 350°F, which is ideal for frying.
4. Drain the beans using a colander and rinse them under cold water to remove any residual dirt or debris. Make sure to drain them well, as excess water can cause splattering when frying.
5. Next, add the drained beans to a food processor. Pulse them at high speed until the mixture resembles a medium coarse grind. You might need to scrape down the sides of the processor with a rubber spatula to ensure an even consistency. This step is vital for the right texture.
6. Remove the processed beans and set them aside in a large bowl. This will be your base mixture.
7. Now, return the uncleaned bowl and blade to the food processor. Add the yellow onion, green onions, garlic, parsley, and cilantro. Pulse several times on high speed until everything is finely minced. Again, you may need to scrape down the sides to achieve a uniform blend.
8. With the herb mixture ready, add the reserved beans back into the processor along with the ground cumin, ground coriander, sea salt, and black pepper. Pulse a few more times until the mixture becomes a fine, coarse grind. This ensures the flavors meld beautifully.
9. When the mixture is well-combined, it’s time to check the consistency. You’ll know it’s ready when you can form small balls or disks that hold their shape without breaking apart.
10. Gently fold in the baking powder using a spatula until evenly mixed. This ingredient helps the falafel become fluffy as they fry.
11. Using your hands or a falafel scoop, form the mixture into small balls, ensuring they’re packed tight. This helps prevent them from falling apart during frying. Lay them out on a sheet tray lined with parchment paper.
12. Carefully add the formed falafel balls to the hot oil, frying them for about 2 to 3 minutes per side, or until they turn golden brown and are cooked throughout. Make sure to maintain the oil temperature for perfect frying.
13. Once cooked, drain the falafel on paper towels for 1 to 2 minutes to absorb excess oil.
14. Serve your Authentic Falafel Recipe on a plate or in a sandwich with your favorite dipping sauces.

Pro Tips and Tweaks

If you want to elevate your falafel game even further, here are some handy tips:

• Storage: Keep any leftovers in an airtight container in the refrigerator. They can last up to 5 days, but I recommend enjoying them fresh for the best flavor.
• Freezing: You can freeze the uncooked falafel balls for up to 3 months. Thaw them in the refrigerator before frying for a quick meal.
• Reheating: To reheat, bake the cooked falafel in the oven at 350°F for 4 to 6 minutes or refry them in hot oil for a quick warm-up.
• Serving Style: Consider serving falafel with a variety of sauces, such as tahini, garlic sauce, or spicy harissa, for an exciting flavor experience.
• Experiment with Ingredients: Feel free to add a spice blend to the beans for an extra kick! A dash of smoked paprika or cayenne can enhance the flavor beautifully.

Serving Ideas for Authentic Falafel Recipe

When it comes to enjoying your Authentic Falafel Recipe, the serving possibilities are endless. Here are some ideas to get you started:

• Pita Sandwiches: Place warm falafel in pita bread along with fresh veggies like tomatoes, cucumbers, and lettuce. Drizzle with tahini for a delightful meal.
• Salads: Toss falafel pieces over a bed of mixed greens with a zesty lemon dressing. This makes for a refreshing lunch option.
• Mezze Platter: Serve falafel as a part of a mezze platter with hummus, tabbouleh, and olives. It’s perfect for entertaining guests!
• Snack Time: Enjoy falafel as a snack with dipping sauces like tzatziki or a spicy harissa dip. They’re great for parties or game days.
• Wraps: Roll falafel in a flatbread or wrap with some pickled veggies and a drizzle of sauce for an easy, on-the-go meal.
• Special Occasions: These crispy bites can be a highlight at gatherings, festive meals, or even during Ramadan, making them perfect for sharing.

FAQ

Conclusion

In conclusion, Authentic Falafel Recipe is a delightful dish that not only pleases the palate but also brings people together. With its crispy exterior and flavorful interior, it’s a recipe you won’t want to miss. Whether you serve it at a family gathering or simply enjoy it on a weeknight, falafel has a way of making any meal special. I encourage you to try making this recipe and experience the joy it brings to your table!

Authentic Falafel Recipe

The ultimate comfort food, Authentic Falafel Recipe brings the taste of the Middle East to your kitchen! Crispy on the outside and soft on the inside, these falafels are perfect for any meal. Easy to make and packed with flavor, you’ll want to whip up a batch tonight!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Course Dinner

Cuisine Middle Eastern

Servings 24 servings

Calories 150 kcal

Equipment

• Skillet
• Frying Pan
• Food Processor
• Peeler
• Chef's Knife
• Mixing Bowl

Ingredients

  

• 1 ½ cups dry garbanzo beans
• 1 ½ cups dry shelled and split fava beans
• ½ medium-sized yellow onion peeled and roughly chopped
• 5 cloves garlic trimmed
• ½ bunch green onions roughly chopped
• 1 medium-packed cup flat leaf Italian parsley leaves
• ½ medium-packed cup cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon baking powder
• neutral flavored oil for frying

Instructions

 

• Add the dried garbanzo beans to a container and completely cover it with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
• Add the dried fava beans to a separate container and completely cover with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
• Preheat a 2-quart pan of oil filled to the halfway point of the pan.
• Drain both beans in a colander and then rinse under cold water. Drain.
• Add the beans to a food processor and pulse at high speed until it resembles a medium coarse grind. You may need to scrape down the sides with a rubber spatula.
• Remove the beans and set them to the side in a large bowl.
• Return the bowl and blade, uncleaned, to the food processor and add the yellow onions, green onions, garlic, parsley, and cilantro.
• Pulse several times on high speed until everything is finely minced. You may need to scrape down the sides with a rubber spatula.
• Next, add back in the roughly processed beans to the processor along with the cumin, coriander, salt, and pepper.
• Pulse several times on high speed until the mixture is more of a fine, coarse grind. You may need to scrape down the sides with a rubber spatula.
• I always know when it’s done when I can form it into a small ball or disk, which holds its shape without breaking.
• Fold in the baking powder using a spatula until it is mixed in.
• Next, using your hands, a scoop, or a falafel scoop, make your falafel. Be sure to pack it in tight so that it does not break apart while frying.
• Set them to the side on a sheet tray lined with parchment paper or you can add them right to a pan that is half-filled with neutral-flavored oil at or around 350°.
• Fry the falafel balls for 2 to 3 minutes per side or until golden brown and cooked throughout. Drain them on paper towels for 1 to 2 minutes.
• Serve them on a plate or in a sandwich along with dipping sauces.

Notes

• Make-Ahead: These are best eaten right out of the oil. You can keep them warm on a sheet tray lined with parchment paper and in the oven at 200°.
• How to Store: You can store the uncooked batter covered tightly in the refrigerator for up to 3 days. This will also freeze well for up to 3 months. Be sure to thaw it in the refrigerator for 1 day before shaping the falafel and frying them. If they are already cooked, they will last up to 5 days in the refrigerator and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
• How to Reheat: For the first method, place the cooked falafel on a sheet tray lined with parchment paper and bake in the oven at 350° for 4 to 6 minutes or until hot. To reheat using the second method, refry them in oil at 350° for 1 to 2 minutes or until hot.
• Flavor Boost: If you want to add even more flavor, consider using spices like Lebanese 7-Spice.
• Canned Beans: Canned beans will not work for this recipe as they have already been cooked.

Keyword falafel recipe, healthy falafel, how to make falafel, Middle Eastern recipes

Previous PostInstant Pot Strawberry Jam

Next Post Beef and Bean Burritos

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!