Traditional Falafel

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 4
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Traditional falafel is a beloved Middle Eastern dish that's perfect for any occasion. With its crispy exterior and flavorful inside, it's a versatile delight that can be enjoyed as a snack, appetizer, or part of a meal.

Ingredients for Traditional Falafel

The base of this dish is dried chickpeas, which provide a hearty and protein-rich foundation. Soaking them beforehand ensures the falafel hold together beautifully. Onion and garlic add depth and aroma, while fresh parsley and cilantro bring a burst of herbal freshness. Spices like cumin and coriander offer warm, earthy notes, and a touch of cayenne pepper gives a subtle kick. Salt enhances all these flavors, while baking powder ensures a light and fluffy texture. A bit of all-purpose flour helps bind everything together. Finally, vegetable oil is used for frying to achieve that irresistible crunch.

Tips & Tricks

  • Ensure the chickpeas are well-drained to prevent overly wet falafel.
  • If the mixture is too crumbly, add a bit more flour.
  • For a uniform size, use a small ice cream scoop to portion out the mixture.

Serving Suggestions

Falafel pairs wonderfully with hummus, tahini sauce, or a fresh yogurt dip. Serve them in warm pita bread with a medley of fresh salad ingredients like tomatoes, cucumbers, and pickles for a complete meal. A sprinkle of sumac or a squeeze of lemon juice can add a delightful tang.

Frequently Asked Questions

Can I use canned chickpeas?
It's best to use dried chickpeas for the right texture. Canned chickpeas often make the mixture too wet.
Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) for about 25-30 minutes, turning halfway through, but they may not be as crispy.
How long can I store leftover falafel?
Store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Traditional Falafel Recipe Walkthrough

Start by soaking the chickpeas in a large bowl of cold water overnight. This is crucial because it softens them up, making them easier to blend and cook. The next day, drain and rinse the chickpeas thoroughly to get rid of any excess starch.

In a food processor, combine the soaked chickpeas with the onion, garlic, parsley, and cilantro. Pulse this mixture until it’s coarse but well combined. You’re looking for a texture that holds together but isn’t too smooth.

Add in the cumin, coriander, cayenne pepper, salt, baking powder, and flour. Process this until the mixture is cohesive but still has some texture. It should be moist enough to hold together when shaped into a ball.

Shape the mixture into small balls or patties using your hands. If it's too sticky, wet your hands slightly to make the process easier.

In a deep frying pan, heat the vegetable oil over medium heat. You want enough oil to cover about half of the falafel balls. Test the oil with a small piece of the mixture; if it sizzles and rises to the surface, it’s ready.

Fry the falafel in batches, making sure not to overcrowd the pan. This ensures even cooking. Fry them until they’re golden brown and crispy on the outside, which usually takes about 3-4 minutes per side.

Once cooked, remove the falafel and let them drain on paper towels to soak up any excess oil. Serve them warm for the best texture.

Why You'll Love This Recipe

  • Uses simple, wholesome ingredients.
  • Packed with authentic flavors.
  • Perfectly crispy and golden brown every time.
  • Easy to prepare in advance for gatherings or weeknight dinners.

Ingredients

2 cups dried chickpeas
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp baking powder
4 tbsp all-purpose flour
Vegetable oil, for frying

Step-by-step Instructions

1. Soak the chickpeas in cold water overnight.
2. Drain and rinse the chickpeas thoroughly.
3. In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until coarse.
4. Add cumin, coriander, cayenne pepper, salt, baking powder, and flour. Process until mixture is well combined but not pureed.
5. Shape the mixture into small balls or patties.
6. Heat vegetable oil in a deep frying pan over medium heat.
7. Fry the falafel balls in batches until golden brown and crispy.
8. Remove and drain on paper towels.
9. Serve warm.

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