International Cuisine > Global Street Food Recipes > Savory Street Food > Falafel (Middle Eastern)
Authentic Falafel Recipe
Learn how to make crispy and flavorful falafel, a classic Middle Eastern street food. This recipe uses dried chickpeas for the best texture and taste, perfect for sandwiches, salads, or as a snack.
Ingredients
- 2 cups Dried Chickpeas
- 1 medium Onion
- 1 cup, packed Fresh Parsley
- 1/2 cup, packed Fresh Cilantro
- 4 cloves Garlic
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Baking Soda
- 1.5 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon (optional) Cayenne Pepper
- 2-3 tablespoons All-Purpose Flour or Chickpea Flour
- For frying Vegetable Oil
Soaking the Chickpeas
Rinse the dried chickpeas thoroughly and place them in a large bowl. Cover with plenty of cold water (they will expand significantly) and add the baking soda. Soak for at least 24 hours, or up to 48 hours, changing the water once or twice. The baking soda helps soften the chickpeas and creates a lighter texture in the falafel.
Preparing the Falafel Mixture
Drain the soaked chickpeas very well and pat them dry with paper towels. This is crucial for preventing the falafel from being soggy. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and cayenne pepper (if using). Process until the mixture is finely ground but not completely smooth. You should still see some texture.
Adjusting the Consistency
If the mixture seems too wet, add 1 tablespoon of flour at a time until it reaches a consistency that holds its shape when formed into a ball. Be careful not to add too much flour, as this can make the falafel dense.
Resting the Mixture
Cover the falafel mixture and refrigerate for at least 30 minutes. This allows the flavors to meld together and helps the falafel hold its shape during frying.
Frying the Falafel
Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). While the oil is heating, form the falafel mixture into small balls or patties. Gently drop the falafel into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
Serve the falafel hot in pita bread with your favorite toppings, such as tahini sauce, hummus, Israeli salad, pickles, and hot sauce.
Nutrition Facts Estimated per 100g of product
Calories: 330 kcal, Protein: 13g, Fat: 20g, Carbohydrates: 25g, Fiber: 8g
Other Considerations for Nutrition
Nutritional values can vary based on the type of oil used for frying and the exact quantities of ingredients. Using chickpea flour instead of all-purpose flour will make the falafel gluten-free. Consider serving with whole wheat pita bread for added fiber.
FAQ
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Can I use canned chickpeas?
No, canned chickpeas will not work in this recipe. They are too soft and will result in a mushy falafel. Dried chickpeas are essential for the correct texture. -
Can I bake the falafel instead of frying?
Yes, you can bake the falafel. Preheat your oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown. However, the texture will be slightly different and less crispy than fried falafel. -
How do I store leftover falafel?
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or toaster oven for best results.