Falafel is a traditional Middle Eastern food, a deep-fried ball made from ground chickpeas or fava beans commonly served in a pita.
Authentic Falafel Recipe
- Food processor
- Cutting board
- Large bowl
- Sharp knife
- A medium saucepan
For Falafel balls
- 1¼ cups dried chickpeas (soaked overnight and drained well)
- ½ cup onion (finely chopped)
- 1 cloves garlic (crushed)
- 2 tbsp cilantro (finely chopped)
- 1 tbsp flat-leaf parsley (finely chopped)
- ½ tsp baking powder
- ¼ tsp ground cardamom
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 3 tbsp water (filtered or distilled )
- 1½ tbsp all-purpose flour
- 3 cups sunflower oil (for frying)
- ½ tsp sesame seeds (for sprinkling)
- ¾ tsp salt
For Tahini sauce
- ⅔ cup tahini paste
- ½ cup water
- 2 tbsp lemon juice (freshly squeezed)
- 1 clove garlic (crushed)
- ¼ tsp salt
- pita bread pockets
- Finely chop using a food processor the chickpeas, garlic, onion, parsley, and cilantro. Use the pulse function for 30-40 seconds but do not hold too long otherwise it will become pasty.
- Now you can add the baking powder, flour, spices, salt and water. Transfer it into a bowl and use your hands to mix. When the mixture is smooth, you can cover the bowl and leave it in the fridge for at least 1 hour.
- In a medium saucepan over medium-high heat, heat half of the oil. You can use also airfryer or bake them in the oven.
- Make sure your hands are wet and for balls from the mixture. You can use 1 tbsp of the mixture per ball.
- You can roll the ball into the sesame seeds or just sprincle on top and then fry the ball for about 4 mins or till became brown.
- Use a paper towel to drain any extra oil from the falafel balls.
- First stir the tahini paste.
- Then transfer the paste into a mixing bowl and add the garlic, water, salt and lemon juice.
- Continue to stir until you get a thick sauce.
- You can transfer it into a jar and store it in the fridge for up to a week.