Authentic Falafels
Ingredients
- 250 g Chickpeas (dried)
1 Onion (yellow)
4 Garlic clove
1 handful Parsley
1 handful Coriander (fresh)
1 tsp Cumin (ground)- 1 tsp Coriander (ground)
- 0.5 tsp Cayenne pepper
1 tsp Baking powder
4 tbsp Flour (plain)
Sunflower oil
Salt
Black pepper
Instructions
- Place the dried chickpeas in a large bowl and cover with plenty of cold water. Leave to soak overnight (8–12 hours). Drain well before using.
- Peel and roughly chop the onion and garlic. Roughly chop the parsley and coriander.
- In a food processor, combine the drained chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, cayenne (if using), salt, and pepper. Pulse until a coarse, slightly sticky mixture forms. Scrape down the sides as needed.
- Stir in the baking powder and flour until the mixture holds together but is not too wet. You should be able to shape small balls or patties without them falling apart. Chill the mixture for 30 minutes if it seems too soft.
- With wet hands or a small ice cream scoop, shape the mixture into balls or slightly flattened discs, about the size of a walnut.
- Heat vegetable oil in a deep pan or fryer to around 180°C. Fry the falafels in batches for 3–4 minutes until golden brown and crispy on the outside. Remove with a slotted spoon and drain on kitchen paper.
Notes
FAQs
What are falafels?
Falafels are deep-fried or baked balls or patties made from ground chickpeas (or fava beans), herbs, and spices. They are a popular Middle Eastern vegetarian dish, often served in pitta bread, wraps, or with salads and dips.
Can I make falafels with canned chickpeas instead of dried?
No. This is the most important rule. Canned chickpeas are pre-cooked and too soft, resulting in a wet, mushy mixture that will fall apart in the oil. Dried chickpeas, soaked but uncooked, provide the necessary gritty, binding texture for perfect falafel.
Can I bake falafels instead of frying?
You can, but you will not get the classic crispy exterior and tender interior. For baking: brush shaped falafels generously with oil and bake at 200°C on a parchment-lined tray for 20-25 minutes, flipping halfway. They will be drier and more like a baked patty.
How do I make falafels crispy on the outside?
For traditional crispiness, deep-fry in hot oil (around 180°C) until golden brown. Avoid overcrowding the pan to maintain the oil temperature. Using a little baking powder in the mixture can also help them puff up slightly.
Can I make falafels gluten-free?
Yes. Substitute the plain flour with chickpea flour (besan) or a gluten-free all-purpose flour blend. The chickpea flour will add even more flavour.
Can falafels be made in advance?
Yes, you can prepare the mixture, cover it tightly, and refrigerate for up to 24 hours before shaping and frying. This often allows the flavours to meld and the mixture to firm up, making it easier to shape. Do not shape them until just before frying.
Can I freeze uncooked or cooked falafels?
Uncooked:Â Shape the falafels and freeze them in a single layer on a tray. Once solid, transfer to a bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Cooked:Â Cool completely after frying, then freeze. Reheat in a hot oven or air fryer to restore crispiness.
What herbs and spices are traditional in falafels?
Classic flavours include parsley, coriander (cilantro), garlic, cumin, coriander powder, and a pinch of chili or cayenne for heat. Adjust seasoning to taste.
What are the traditional ways to serve falafel?
The classic way is in a warm pita bread with hummus, tahini sauce, chopped Israeli salad (tomato, cucumber, onion), and pickles. They are also excellent as part of a mezze platter with salads and dips, or on their own with tahini for dipping.
Can I make falafels vegan?
Yes! Traditional falafels are naturally vegan, containing no eggs or dairy. Ensure any sauces or accompaniments are also vegan-friendly.
Why is my falafel mixture too wet and falling apart?
This is usually due to:
1) not draining the soaked chickpeas well enough—they should be patted dry
2) over-processing the mixture into a paste
3) using too much onion, which releases water.
The fix: add more flour, one tablespoon at a time, and chill the mixture for at least 30 minutes to firm up.
What’s the purpose of the baking powder?
It acts as a leavening agent, creating tiny air pockets that make the falafels light and fluffy on the inside, contrasting with the crispy shell. Do not substitute with baking soda unless you adjust the acidity in the recipe.
What oil is best for frying and at what temperature?
Use a neutral, high-smoke-point oil like sunflower, vegetable, or peanut oil. The temperature is critical: 180°C (350°F). Too cold, and they’ll soak up oil and be greasy. Too hot, and they’ll burn outside before cooking through. A thermometer is highly recommended.
Why do my falafels taste bitter?
This is usually caused by over-frying (burnt exterior) or using old, stale spices, particularly cumin. Toast whole spices and grind them fresh if possible. Also, ensure you’re not burning the garlic during processing. Pulse, don’t puree.
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