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!
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.