Authentic Falafel Recipe
Make the best authentic falafel from scratch with chickpeas, herbs, and spices — just like my family used to serve in our Lebanese restaurant! I've included easy tips for shaping, frying, wrapping, and storing.
Servings: 25 falafel balls
Equipment
- Falafel Scoop or use a fork/spoon or your hands
- Food Processor
Ingredients
For the falafel
- 1 lb dried chickpeas (about 3 cups dried)
- 1 onion 1 medium
- 2 garlic cloves
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley flat-leaf
- 2 ¼ Tbsp falafel spice OR use: 1 Tbsp coriander powder, 1/2 Tbsp cumin, 1/4 Tbsp black pepper, 1/4 Tbsp chili pepper, 1/4 Tbsp cinnamon (optional)
- 1 tsp salt
- 1/2 Tbsp baking soda used only before frying
- 1/4 cup sesame seeds optional
- 6 cups sunflower oil for frying enough to fill up your saucepan
For the wraps
- pita bread as needed
- pickles (cucumber pickles or pickled turnips)
- tomatoes
- cucumbers
- lettuce
- parsley
- tahini dressing see below
Tahini dressing
- 1/2 cup tahini
- 3 Tbsp lemon juice from 1/2 lemon
- 2 cloves garlic adjust the amount to taste
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 4 Tbsp water more as needed to thin the sauce
Instructions
- Rinse the chickpeas and place them in a large bowl with plenty of cold water. Soak overnight (up to 24 hours), then drain and rinse well.
- In a food processor, blend the onion and garlic until fine. Add the chickpeas and pulse until the mixture forms a thick, coarse paste. If using herbs, add the parsley and cilantro now and pulse again until fully combined and green in color.
- Transfer the mixture to a bowl, then stir in the salt and spices. Mix well by hand or with a spoon to evenly distribute.
- Cover the bowl and chill in the fridge for at least 30 minutes, or up to 4 days.
- When ready to fry, stir in the baking soda just before shaping the falafel.
- Heat a few inches of sunflower oil in a saucepan over medium-high heat (350°F / 180°C). Shape the mixture into patties using a scoop or your hands, about 3 tablespoons each.
- Carefully lower the patties into the oil. Work in batches to avoid overcrowding. Fry for 3 to 4 minutes per side, until golden brown and crisp.
- Remove and place on a paper towel or strainer to drain excess oil.
- To make wraps, warm pita bread and add 3 falafel patties. Flatten gently with your fingers, then add chopped vegetables and drizzle with tahini dressing. Roll up and enjoy.
Video
Notes
To store: Place the cooked falafel in an airtight container and keep it in the fridge for up to 3-4 days.
Make Ahead & Freeze:
Prepare the falafel mixture in advance and store it covered in the fridge for up to 4 days. When ready to fry, add the baking powder. You can also freeze the mixture in freezer bags or airtight containers for up to 3 months—just thaw it in the fridge overnight before frying. Check the blog post for more tips and serving suggestions.
Prepare the falafel mixture in advance and store it covered in the fridge for up to 4 days. When ready to fry, add the baking powder. You can also freeze the mixture in freezer bags or airtight containers for up to 3 months—just thaw it in the fridge overnight before frying. Check the blog post for more tips and serving suggestions.