Falafel

Every time I think of Falafel, I’m transported back to the bustling markets of the Middle East. The aroma of fresh herbs and spices wafts through the air, and I can almost hear the sizzle of falafel frying to perfection. My love for this dish started when I stumbled upon a little food cart while exploring a vibrant street fair. The vendor, with a warm smile, handed me a golden-brown falafel ball, crispy on the outside and delightfully fluffy on the inside. It was love at first bite! Ever since that day, I’ve been on a mission to recreate that perfect falafel at home. This beloved dish is not just a meal; it’s a celebration of flavor, tradition, and comfort. I adore how versatile it is—great in wraps, as a snack, or served on a platter with dips. Whether enjoyed during a casual lunch or at a festive gathering, Falafel never fails to impress and satisfy.

Ingredient List for Falafel

To create the best falafel, you’ll need a selection of high-quality ingredients that work together for a fantastic flavor. Each component plays an essential role in delivering that crispy exterior and savory interior.

• 2 pounds dried chickpeas – The foundation of your falafel. Dried chickpeas provide the best texture.
• 3 onions, halved – Adds depth of flavor and sweetness.
• 4 cloves of garlic – Essential for that aromatic punch.
• 2 cups of herbs – Use a mix of parsley, cilantro, and dill to taste.
• 1.5 tablespoons salt – Enhances all the flavors.
• 1 teaspoon cumin – Adds warmth and earthiness.
• 1/2 tablespoon coriander seeds – Offers a citrusy accent.
• 2 cups falafel mix – A pre-prepared blend that simplifies your process.
• 1 teaspoon baking powder – Helps achieve the perfect texture.
• 2/3 cups sesame seeds – These add a nutty flavor and delightful crunch.
• 2 cups oil – Use a neutral oil for frying.

Recipe Directions for Falafel

Cooking falafel is a delightful experience that rewards you with delicious results. Follow these steps closely for the best outcome.

1. Start by soaking the chickpeas in enough water to cover them, allowing them to swell overnight. This step is crucial for achieving the right texture.
2. Once soaked, drain the chickpeas and set them aside. They should be plump and ready for processing.
3. In a food processor, combine the halved onions, garlic, and your choice of herbs. Pulse until finely chopped but not puréed. This mixture will infuse your falafel with flavor.
4. Transfer the mixture to a large deep bowl. This is where all the magic happens, so make sure it’s spacious enough.
5. Process the soaked chickpeas in small batches until they reach a fine texture that’s still coarse to the touch. You want them to be identifiable, not mushy.
6. Take the processed chickpeas and fold them into the bowl with the onion and herb mixture. Mix well, ensuring everything is evenly distributed.
7. Now, season your mixture with salt, cumin, and coriander seeds. Stir until everything is well combined.
8. Divide your mixture into four portions—each serving around two cups. You can freeze three portions for later use.
9. Take one portion of the falafel mix and add it to a bowl, then mix in the baking powder. This step will help your falafel puff up during frying.
10. Shape the mixture into small balls or patties, and coat each side with sesame seeds for added crunch and flavor.
11. Heat your oil in a frying pan until it reaches 375 degrees Fahrenheit. Carefully place the falafel in the hot oil, frying them until they are golden brown and crispy, which should take just a few minutes.
12. Once cooked, drain the falafel on paper towels to remove excess oil and maintain crispiness. Serve immediately!

Tips for Success

Achieving the perfect falafel is easy with some practical tips. Here are a few to ensure your success:

• Storage: Store leftover falafel in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze cooked falafel for up to two months. Reheat them in the oven for that fresh-out-of-the-fryer texture.
• Pairing: Falafel pairs beautifully with tahini sauce, tzatziki, or a fresh salad.
• Serving: Serve falafel with pita bread and an array of toppings like lettuce, tomatoes, and pickles for a delightful meal.
• Batch Cooking: Making a large batch of falafel and freezing extras can save time in the future.

What to Pair With Falafel

When planning a meal around falafel, consider these delicious pairings that elevate your dining experience:

• Fresh salads: Pair your falafel with a vibrant tabbouleh or Greek salad for a refreshing contrast.
• Wraps: Use falafel in pita wraps stuffed with veggies and drizzled with tahini sauce.
• Dips: Serve alongside hummus, baba ghanoush, or a spicy harissa dip for an extra kick.
• Seasonal sides: Roasted vegetables or a warm grain salad make excellent accompaniments.
• Occasions: Perfect for lunch, dinner, or as an appetizer during gatherings like Ramadan or family get-togethers.

FAQ

Conclusion

In conclusion, falafel is a delightful dish that perfectly balances flavor, texture, and simplicity. The joy of making these crispy bites at home is unmatched, and once you try it, you’ll be hooked. I encourage you to gather your ingredients, invite some friends or family over, and enjoy a fun cooking session. You’ll create more than just a meal; you’ll craft memories that revolve around good food and great company. Dive into the world of falafel today, and I assure you, you won’t regret it!

Falafel

Craving something delicious and hearty? Look no further than homemade Falafel. These crispy bites, made with fresh herbs and spices, are perfect for a healthy snack or a fulfilling meal. Enjoy them in wraps, salads, or on their own—with the flavors bursting in every bite, you'll want to make them tonight!

Print Recipe Pin Recipe

Prep Time 12 hours hrs

Cook Time 10 minutes mins

Total Time 12 hours hrs 10 minutes mins

Course Appetizers, Dinner

Cuisine Middle Eastern

Servings 12 servings

Calories 150 kcal

Equipment

• Skillet
• Mixing Bowl
• Food Processor

Ingredients

  

• 2 pounds dried chickpeas
• 3 whole onions halved
• 4 cloves garlic
• 2 cups herbs split to your taste between parsley, cilantro, and dill
• 1.5 tablespoons salt
• 1 teaspoon cumin
• 0.5 tablespoon coriander seeds
• 2 cups falafel mix above
• 1 teaspoon baking powder
• 2/3 cups sesame seeds for coating
• 2 cups oil neutral tasting

Instructions

 

• Soak the chickpeas in enough water to cover more than double the amount. Soak that overnight.
• Drain the chickpeas from all the water and keep it aside.
• In a food processor, process the onions, garlic, and herbs until fine.
• Remove them to a large deep bowl.
• Start by processing the chickpeas in small batches to reach a fine texture that’s still coarse to the touch. It can’t be mushy or watery.
• Fold the chickpeas mixture in at the large bowl and mix well.
• The falafel mix now needs to be flavored with salt, cumin, and coriander seeds.
• Mix everything well.
• Divide the mixture into 2 cup portions. You should have 4 portions in total. Freeze three and work with one portion only.
• Take the 2 cup falafel mix and add it to a bowl.
• Add in the baking powder and start shaping the falafel by the tablespoon. Flatten them into a disc and coat both sides of each falafel in sesame seeds.
• Start frying the falafel in medium hot oil (375 degrees temperature) for about minutes.
• Try not to flip the falafel before it holds its shape; otherwise, it will crumble in the oil.
• Drain the falafel on paper towels and serve.

Notes

• Do soak your chickpeas: Overnight before using them.
• Do use a food processor: To make life easier.
• Do use lots of onions, garlic and herbs: To flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
• Do make a big batch: One go and freeze most of it for later.
• Don’t ever use canned chickpeas: Use only raw dried chickpeas or fava beans or a combo of both.
• Don’t do baked falafel: It’s simply not falafel. You can call it a baked chickpea patty.
• Don’t crowd your frying pan:
• Don’t attempt to flip your falafel: As soon as it hits the oil, let it set and hold its shape before flipping.
• Don’t under-fry or over-fry your falafel: Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air fryer or in a 300 degree oven.
• Falafel is freezer friendly: So freeze the raw falafel mix (without baking powder). When ready to serve defrost the mix, add baking powder and start frying.

Keyword Crispy Falafel, Easy Falafel Recipe, Homemade Falafel, Vegan Falafel

Previous PostKeto Pretzels

Next Post Easy Beef Burrito Bowl

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!