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Learn how to make the best authentic falafel recipe using chickpeas, split broad beans, herbs, and spices. I’ve included easy wrapping tips and other ways to serve falafel.
This authentic falafel is one of my childhood favorite Lebanese recipes. Now popular around the world, these little fried balls originate in the Middle East and are made from a base of chickpeas, broad beans (otherwise called fava beans), and a mix of onions, herbs, and spices. I love cooking them the traditional way, too—frying them in oil. They become crisp outside with a moist interior, and when done right, they don’t absorb any excess oil.
Of course, my favorite way to eat them is as a traditional falafel wrap with chopped salad and homemade tahini dressing. So follow my top tips and easy, tried-and-tested method to make the best falafel patties and falafel wraps the whole family will enjoy!
Table of contents
Watch this authentic falafel video
Ingredients
The falafels:
- Split broad beans (fava beans) and chickpeas: for the best results, use dried ones that you soak overnight.
- Fresh parsley and coriander
- Onion and garlic
- Salt and falafel spice, which consists of cumin, black pepper, ground coriander, cayenne pepper/chili pepper, and cinnamon (optional).
- Baking powder: this makes the falafel light and fluffy.
- Sunflower oil for frying.
For the falafel wrap:
- Pita bread
- Lettuce, tomatoes, cucumbers, onion and parsley
- Pink pickles
- Tahini dressing
How to make authentic falafel
Make the falafel mix: Rinse the beans and chickpeas and then leave them to soak in plenty of cold water overnight. Keep in mind that they will double or even triple in size, so choose a large bowl. You can keep them soaking for up to 24 hours.
When you are ready to proceed with the recipe, drain and rinse the soaked chickpeas and beans well. Then, blend all the falafel ingredients (except the baking powder) in a food processor/blender until you obtain a smooth, uniform mixture of a beautiful green color. Place the bowl in the fridge to allow the mix to chill (15-30 minutes).
You can prepare the mixture in advance and store it covered in the fridge for up to 4 days!
When you are ready to fry the falafels, add the baking powder to the mix and incorporate well. Adding it at the last moment results in light and fluffy falafel.
Fry in oil: Heat a few inches of sunflower oil in a saucepan over medium-high heat until it bubbles softly. Using a falafel scoop or a spoon/fork (or even just your hands), form the falafel balls/patties. Carefully dip them in the hot oil to deep fry them. Work in batches so you don’t overcrowd the pan.
After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in color. Lay them on a piece of paper towel to drain off any excess cooking oil, although there shouldn’t be much!
To make the wraps: Prepare the tahini sauce by mixing all the dip ingredients in a small bowl and set it aside. Chop your veggies so they are ready for the wraps. I like to create a variety of textures so I love to grate/julienne my cucumber, roughly chop lettuce and tomatoes and thinly slice the onion.
Open a traditional pita bread and place 3 falafel balls on it. Press them with your fingers so they become flatter. Arrange the veggies and add some tahini dressing. You can also drizzle a little extra lemon juice. Roll the bread to close the wrap and enjoy your authentic falafel sandwich!
Falafel secrets
- Always start with dried chickpeas soaked overnight. Skip the canned ones.
- Chill your mix before shaping. This does wonders for flavor and makes shaping a breeze. You can even do this a day ahead.
- Remember the baking powder. This is key to that fluffy texture, but add it just before frying.
- Don’t let your falafels get cozy while frying. A little room prevents sticking and allows for even cooking.
- Don’t skip the tahini sauce in your wrap. For an extra burst of flavor, generously add fresh herbs, tomatoes, and pickles.
- Make a big batch to keep some in the freezer. You’ll thank yourself later.
Other ways to serve falafel
Beyond the classic falafel wrap, here are some delicious serving options:
- On a plate with tahini sauce, fresh veggies, and pickles (cucumbers, turnips, or jalapeños).
- Dip it in hummus or Baba Ganoush.
- Pair with Tabbouleh salad. Add to salad or Buddha bowl for meal prep.
Other ways to cook falafel
If you try this authentic falafel recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Authentic Falafel Recipe
Equipment
- Falafel Scoop or use a fork/spoon or your hands
Ingredients
For the falafel
- 2 cups split broad beans
- 1 cup chickpeas
- 1 cup parsley
- 1 cup cilantro
- 1 onion medium
- 2 garlic cloves
- 1.5 Tbsp falafel spice OR use: 1 tsp cumin, 1 tsp ground black pepper, 1 tsp ground coriander, 1 tsp cayenne pepper, 1/8 tsp cinnamon (optional)
- 1/4 tsp salt
- 1 Tbsp baking powder used only before frying
- 4-5 cups sunflower oil for frying enough to fill up your saucepan
For the wraps
- pita bread as needed
- pink pickles
- tomatoes
- cucumbers
- tahini dressing see below
- onion
Tahini dressing
- 1 cup yogurt
- 1/2 cup tahini
- 2 Tbsp lemon juice from 1/2 lemon
- 1 clove garlic
- 1/8 tsp cumin powder
- 1/8 tsp salt
- 1 Tbsp filtered water in case the dressing is too thick
Instructions
- Rinse the beans and chickpeas. Place them in a large bowl with plenty of cold water and leave them to soak overnight (up to 24 hours).Then drain and rinse well again.
- In a food processor, blend all the falafel ingredients (except the baking powder) until you obtain a smooth green mixture. Place the bowl in the fridge to allow the mix to chill (15-30 minutes).
- When you are ready to fry the falafels, add the baking powder to the mix and incorporate well.
- Heat a few inches of sunflower oil in a saucepan over medium-high heat until it bubbles softly (350°F/180°C).
- Form the falafel balls/patties using a falafel scoop or a spoon/fork (or even just your hands). Use about 1.5-2 tablespoons of mixture per patty.
- Carefully dip the patties in the hot oil. Work in batches to avoid overcrowding the pan. After 3-4 minutes, carefully turn them over.
- Lay the fried falafel on a piece of paper towel to drain off any excess cooking oil. They are ready to enjoy!
To make falafel wraps
- Prepare the tahini dressing by mixing all the dip ingredients in a small bowl. Chop the vegetables.
- Open a pita bread and place 3 falafel balls on it. Press them with your fingers so they become flatter. Arrange the veggies and add some tahini dressing. Roll the bread to close the wrap and enjoy your authentic falafel sandwich!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic falafels everyone enjoyed them immensely. Thank you ❤️
I have already made the falafel fried, baked, it doesn’t matter, it is ALWAYS awesome! Thanks, Samira, for the best recipe!! The tahini dressing is a must have, as well.
Thank you so much for your comment, Caroline!
I’m usually someone that tries to avoid fried foods, but listen to Samira on this one — fried is so much better for falafel, and it really doesn’t absorb too much of the oil if fried correctly. I once over-crowded the oil and that didn’t turn out well, so make sure to do them in appropriate batches if making a lot.
Thank you so much for your comment, Megan 🙂
Samira, thank you so much for this falafel recipe! It’s so delicious and addictive! And your step by step directions are great and easy to follow! Thanks for all the work you put into your recipes, I’ve made quite a few of them and they all turned out amazing!
Thank you so much for your feedback. I am so happy you’ve tried this recipe! 🙂
Hi I watched the video of the falafel recipe, it is nicely done but there is a very important ingredient that was missing and that gives a much tastier result.
The Sesame paste sauce:
You mix sesame paste with lemon juice, salt and water if needed for the consistency. Hope you will try this version
Thank you for your suggestion, Nancy. I will give it a try. 🙂
Hi Alpha Foodie!
I love your blog and all of your incredible ideas 🙂
I hope to be half as cool as you one day!
Also, this falafel wrap looks so delicious and filling. I need to try making my own falafel sometime soon.
All my best – Plant Based Food Guru 😉
Thank you so much for your comment, Ben! So sweet of you 🙂
This is an amazing falafel recipe, I loved loved loved the results, they were hella delicious! Thank you Samira, for this great recipe!
Thank you so much for your comment, Andrea. Glad you enjoyed the recipe.
This falafel is amazing. I made it and I baked one batch and fried the other batch. Thank you for sharing your recipes ❤️
I’m glad you enjoyed them <3
They look SOOOO good, reminding me of my time in Beirut – I’ve been missing the Lebanese food so much ever since. Just prepared my first Makdous and can’t wit for them to be ready. The Falafel are the next thing I’m goin to try, much more to come. Thank you so much, especially for those beautiful pictures!
Thank you so much for your comment, Ricarda. Glad you are trying the recipes. 🙂
Hi. Hope you are well! Can you make the falafel without fava beans and use all chickpeas? My husband doesn’t like fava beans so I am hoping I can still make it without them. Thanks so much.
Hi Maya, Thank you I am well. Yes of course you can, fava beans are completely optional! You can use the recipe from the baked falafel version which doesn’t use fava beans! Here is the link: https://www.alphafoodie.com/easy-vegan-healthy-baked-falafel/ hope you’re gonna like them, they have a lot of positive feedback from my instagram followers :).
Hi there! So I just blend everything without cooking the Fava beans and the chickpeas? Thank you, love your blog ❤️
Hi Alessia,
That’s correct, no need to cook the beans and chickpeas – just pre-soak them, rinse and blend with the rest of the ingredients. They will get cooked when you fry the falafel.
Hi! Love your blog I want to know if the food processor you use for this particular recipe is the Nutramilk used for plant-milks, or if they created a special add-on food processor?
it is the Nutramilk yes 🙂 I’ve found that it’s come on handy for WAAAAY more than just nut milk and butter recipes 🙂