Did you know falafel is not just tasty but also super healthy? A single serving has 7.4 grams of dietary fiber. That’s almost 30% of what you need daily! This makes falafel a hit in vegetarian food around the world.
I’m excited to share my easy falafel recipe. It brings the flavors of the Middle East to your home. I’ll show you how to make falafel that’s crispy on the outside and soft inside.
This recipe is perfect for anyone, whether you’re an experienced cook or just starting out. We’ll cover the key ingredients, cooking methods, and ways to serve it. It’s a dish that everyone loves.
Ready to turn simple chickpeas into delicious falafel? Let’s explore the world of falafel together. We’ll make a Mediterranean classic that you’ll love making again and again!
Traditional Middle Eastern Falafel
Falafel is a favorite street food in the Middle East. It has a rich history and is deeply rooted in Mediterranean cuisine. These deep-fried patties are a protein-rich snack that’s both tasty and fulfilling.
Origins and Cultural Significance
Falafel comes from Egypt, where it’s a daily favorite. Street vendors in almost every neighborhood sell these crispy treats. They’re often served in a sandwich with tahini sauce and Mediterranean salad.
What Makes Authentic Falafel Special
The secret to real falafel is in its ingredients and how it’s made. Dried chickpeas, soaked for 12 hours, are the base. Fresh herbs like coriander and parsley, along with spices like cumin and coriander, give it a unique taste.
Common Variations Across Regions
In Lebanon, falafel is mostly made with chickpeas. But in Egypt, fava beans are used. Some places add sesame seeds for crunch or turmeric for color. These changes show how versatile this snack can be.
| Region | Main Ingredient | Unique Addition |
|---|---|---|
| Egypt | Fava Beans | Onions |
| Lebanon | Chickpeas | Mint |
| Israel | Chickpeas | Sesame Seeds |
Essential Ingredients for Perfect Falafel Recipe
Making the perfect falafel begins with the right ingredients. Whether you’re making a Lebanese or easy falafel recipe, the main ingredients stay the same. Let’s look at what makes falafel so good.
Dried Chickpeas vs Canned: Why It Matters
Dried chickpeas are essential for real falafel. Soak 1 cup of dried chickpeas for 24 hours, then drain and rinse. This makes your falafel just right.
While canned chickpeas might seem easier, they often make falafel too soft and crumbly.
Fresh Herbs and Aromatics Selection
Fresh herbs add a lot of flavor. Use 1 cup each of chopped cilantro and parsley. Add ½ cup of chopped shallot or onion and 3 garlic cloves for extra taste.
Spice Blend Components
A good spice mix is important. Mix together:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
This spice blend works for both traditional and air fryer falafel recipes.
Additional Binding Ingredients
To keep your falafel together, add:
- ¼ teaspoon baking powder
- 1 tablespoon olive oil
With these ingredients, you’re ready to make tasty falafel. Whether frying or using an air fryer, this mix ensures a delicious and authentic result every time.
Preparation Methods and Techniques
Making the perfect falafel mixture is an art. It blends tradition with modern ease. Start by soaking dried chickpeas in a baking soda solution for 24 hours. This step is key for the right texture in your falafel.
If you’re short on time, boil the chickpeas for an hour. This is a quick soak method.
After soaking, blend the chickpeas with a yellow onion, garlic cloves, and fresh herbs. Add ground cumin, cayenne pepper, salt, and pepper. This mix is the heart of your falafel, just like Ottolenghi’s.
To keep the mixture together, add flour and baking powder. Use three to four tablespoons of flour and a teaspoon of baking powder. Let it rest in the fridge for 15 minutes before shaping into balls.
For a make-ahead option, store the mixture in the fridge for 1-2 days. Shape it into patties when you’re ready to cook. You can even freeze uncooked patties for up to a month. This is great for planning ahead with your baked falafel recipe.
Cooking Options: Frying, Baking, and Air Frying
Now that you’ve mixed your falafel ingredients, it’s time to cook! Let’s look at three tasty ways to make your falafel come alive.
Traditional Deep Frying Method
For crispy falafel, deep frying is the best choice. Heat oil to 360°F (180°C). Fry your falafel balls for about 4 minutes per batch. Use 2 tablespoons of chickpea flour to help them stick together.
Healthier Baked Alternative
Want a lighter option? Try baking your falafel. Shape the mix into patties and put them on a baking sheet. Bake at 375°F (190°C) for 25-30 minutes, flipping halfway for even cooking.
Modern Air Fryer Approach
For a quick and easy method, use your air fryer. Cook falafel at 375°F (190°C) for 15 minutes, flipping halfway. This method makes crispy falafel with less oil.
Temperature and Timing Guidelines
| Cooking Method | Temperature | Cooking Time | Tips |
|---|---|---|---|
| Deep Frying | 360°F (180°C) | 4 minutes per batch | Add chickpea flour as binder |
| Baking | 375°F (190°C) | 25-30 minutes | Flip halfway through |
| Air Frying | 375°F (190°C) | 15 minutes | Flip halfway through |
Choose any method, and your homemade falafel will be a tasty treat. Serve it with fresh pita, tahini sauce, and crisp veggies for a full meal.
Serving Suggestions and Accompaniments
Now that you’ve learned to make falafel, let’s look at tasty ways to serve it. You can try traditional sauces or get creative with platter ideas. These options will make your falafel even more enjoyable.
Traditional Sauces and Dips
Here are some delicious sauces and dips to go with your falafel:
- Tarator: A zesty lemon tahini sauce
- Toum: Creamy garlic sauce
- Tzatziki: Cool cucumber yogurt dip
- Hummus: Classic chickpea spread
- Baba ghanoush: Smoky eggplant dip
Pita Sandwich Assembly
To make a great falafel sandwich, follow these steps:
- Spread hummus or tahini sauce
- Add crispy falafel
- Top with fresh tomatoes, cucumbers, and onions
- Sprinkle with parsley or mint
- Finish with pickled turnips or cabbage
Mediterranean Platter Ideas
Wow your guests with a colorful mezze platter. Make falafel the main attraction and add these sides:
| Salads | Sides | Extras |
|---|---|---|
| Tabbouleh | Batata harra (spicy potatoes) | Olives |
| Fattoush | Arnabeet (fried cauliflower) | Pickled vegetables |
| Greek salad | Stuffed grape leaves | Feta cheese |
You don’t need a food processor or baking powder to serve falafel. Use fresh ingredients and bold flavors. Whether you fry or bake, your meal will be unforgettable.
Conclusion
Making Middle Eastern falafel at home is a fun cooking adventure. Start by soaking chickpeas or fava beans overnight. Then, blend them with fresh herbs and spices to create the dish’s core.
Shape the mixture into balls or patties for a gluten-free treat. These falafel pieces are both versatile and tasty.
Our recipe makes about 19 falafel pieces, each 1.5 inches wide. They are surprisingly light, soaking up only half a teaspoon of oil when cooked. Serve them in a pita with tahini sauce, tomato-cucumber salad, and pickled veggies for a full meal.
The recipe can be doubled for more guests or frozen for later. This makes it great for meal prep.
Falafel is best eaten fresh but can last up to 3 days in the fridge. For longer storage, freeze the mixture in balls or patties. Cooking them from frozen adds just a minute to the time.
Whether you fry, bake, or air fry, your homemade falafel will bring the Middle East to your kitchen.
Start your falafel-making journey and feel free to try new things. Use a meat grinder for a lighter texture or tweak the recipe to your liking. With practice, you’ll make this protein-packed dish a staple in your kitchen.
FAQ – Falafel
Can I use canned chickpeas instead of dried ones for falafel?
Using dried chickpeas is best for falafel’s texture and taste. Canned chickpeas are too soft and wet. Soaking dried chickpeas overnight makes falafel perfect and authentic.
How long should I soak the dried chickpeas?
Soak dried chickpeas for 8-12 hours or overnight. This makes them soft enough to blend but keeps them textured for crispy falafel.
Can I make falafel without deep frying?
Yes! You can bake or air fry falafel for a healthier option. These methods use less oil. The texture might differ from deep-fried falafel.
What’s the best way to shape falafel?
Shape falafel into balls or patties with your hands or a scoop. Use an ice cream scoop for uniform shapes. Keep them compact to prevent falling apart.
Can I prepare the falafel mixture in advance?
Yes! Prepare the mixture and store it in the fridge for up to 2 days. This is perfect for meal prep or when you’re in a hurry. Shape and cook when ready.
What are some common falafel seasonings?
Classic seasonings include cumin, coriander, garlic, and parsley. Recipes might also use cilantro, cayenne pepper, or caraway seeds. Adjust spices to your liking.
Is falafel gluten-free?
Traditional falafel is gluten-free, made from chickpeas and herbs. But some recipes might include flour. For gluten-free falafel, use gluten-free ingredients and spice blends.
What sauces pair well with falafel?
Tahini sauce is a classic choice. Other great options are tzatziki, hummus, garlic sauce, or spicy harissa. Try different sauces for varied flavors!
Homemade Falafel Recipe
Ingredients
- For the Falafel Mixture:
- 1 cup dried chickpeas soaked for 24 hours or quick soaked for 1 hour
- 1 cup chopped cilantro
- 1 cup chopped parsley
- ½ cup chopped shallot or onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 tablespoon olive oil
- 3 to 4 tablespoons flour for binding
- For Cooking:
- Oil for deep frying or baking sheet for baking or air frying
Instructions
- Soak dried chickpeas in water for 24 hours. Drain and rinse.
- Blend soaked chickpeas with chopped cilantro, parsley, onion, garlic, cumin, coriander, cayenne pepper, salt, and pepper.
- Add baking powder, olive oil, and flour to the mixture to bind. Mix thoroughly.
- Let the mixture rest in the fridge for 15 minutes.
- Shape the mixture into small balls (about 1.5 inches wide) or patties.
- For deep frying: Heat oil to 360°F (180°C) and fry for about 4 minutes per batch.
- For baking: Preheat oven to 375°F (190°C), place the falafel on a baking sheet, and bake for 25-30 minutes, flipping halfway.
- For air frying: Preheat air fryer to 375°F (190°C) and cook for 15 minutes, flipping halfway.
- Serve with tahini sauce, salad, pita bread, or as part of a Mediterranean platter.
Notes
- Soaking chickpeas for 12-24 hours ensures the right texture for falafel. Using canned chickpeas will make the falafel too soft.
- You can freeze uncooked falafel balls for up to 1 month.
- For healthier options, bake or air fry the falafel.
- Serve with a variety of sauces such as tahini, tzatziki, hummus, or garlic sauce.
- Falafel can be stored in the fridge for up to 3 days and reheated by dropping in boiling water for 30 seconds.
