This authentic falafel is crispy on the outside, fluffy on the inside, and full of fresh herbs, chickpeas, garlic, and warm spices. I like serving it hot in pita bread with tahini sauce, fresh vegetables, and arugula.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup fresh dill
1 small onion, quartered
1 tbsp ground cumin
7 garlic cloves
1 tbsp ground coriander
1 tsp cayenne pepper
2 tbsp toasted sesame seeds
1 tbsp ground black pepper
1 tsp baking powder
Salt to taste
Oil for frying
Pita bread
Tahini sauce
Tomatoes, diced
Cucumbers, diced
Arugula
Directions
I start by placing the dried chickpeas and baking soda in a large bowl, then I cover them well with water. I soak them for 18 to 24 hours, then drain and pat them dry.
Then I add the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, cayenne, black pepper, and salt to a food processor. I pulse everything until the mixture is finely ground but not completely smooth.
I transfer the mixture to a bowl, cover it, and refrigerate it for at least 1 hour. Before shaping, I stir in the baking powder and toasted sesame seeds.
Next I form the mixture into small patties or balls using slightly wet hands. Then I heat oil in a deep pan to 375°F (190°C) and fry the falafel in batches for 3 to 5 minutes, until deep golden brown and crispy.
I drain the falafel on paper towels, then serve it hot in pita bread with tahini sauce, tomatoes, cucumbers, and arugula.
Servings and Timing
This recipe makes 6 servings.
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Soaking time: 18 to 24 hours
Calories: about 320 kcal per serving
Variations
I sometimes add a little extra cayenne when I want a spicier falafel. I also like adding a squeeze of lemon juice to the mixture for a brighter flavor. For serving, I can use lettuce wraps instead of pita bread, or serve the falafel over salad bowls with tahini dressing.
Storage/Reheating
I store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat, I place it in an oven or air fryer until warm and crispy again. I avoid microwaving when I want to keep the outside crunchy.
FAQs
Can I use canned chickpeas for falafel?
I do not recommend canned chickpeas for this recipe because they are too soft and can make the falafel fall apart. I use dried chickpeas that have been soaked.
Why does the falafel mixture need to chill?
I chill the mixture so it firms up and becomes easier to shape. This also helps the falafel hold together while frying.
Can I bake falafel instead of frying it?
Yes, I can bake falafel, but the texture will be less crispy than fried falafel. I brush the patties with oil and bake them until golden.
How do I keep falafel from falling apart?
I make sure the chickpeas are drained and dried well, and I avoid making the mixture too smooth. Chilling the mixture also helps it stay together.
What do I serve with falafel?
I like serving falafel with pita bread, tahini sauce, diced tomatoes, cucumbers, arugula, pickles, or a fresh salad.
Conclusion
This authentic falafel recipe is fresh, crispy, and full of classic Middle Eastern flavor. I love how the herbs, chickpeas, spices, and tahini come together for a satisfying homemade meal.
📖 Recipe:
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Authentic Falafel
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Authentic falafel with a crispy golden exterior and fluffy herb-packed interior. Made with soaked chickpeas, fresh herbs, garlic, and warm spices, it is delicious served in pita with tahini sauce and fresh vegetables.
Ingredients
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup fresh dill
1 small onion, quartered
7 garlic cloves
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp ground black pepper
1 tsp baking powder
2 tbsp toasted sesame seeds
Salt to taste
Oil for frying
Pita bread, for serving
Tahini sauce, for serving
Tomatoes, diced, for serving
Cucumbers, diced, for serving
Arugula, for serving
Instructions
- Place the dried chickpeas and baking soda in a large bowl and cover generously with water. Soak for 18 to 24 hours, then drain and pat dry.
- Add the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, cayenne pepper, black pepper, and salt to a food processor. Pulse until finely ground but not completely smooth.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour.
- Stir in the baking powder and toasted sesame seeds.
- Using slightly wet hands, shape the mixture into small patties or balls.
- Heat oil in a deep pan to 375°F (190°C). Fry the falafel in batches for 3 to 5 minutes until deep golden brown and crispy.
- Drain on paper towels and serve hot in pita bread with tahini sauce, tomatoes, cucumbers, and arugula.
Notes
For extra heat, increase the cayenne pepper.
A squeeze of lemon juice can be added to the mixture for a brighter flavor.
Lettuce wraps or salad bowls can be used instead of pita bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in an oven or air fryer to maintain crispiness.
Use soaked dried chickpeas rather than canned chickpeas for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
