Go Back
Authentic Falafel Recipe

Authentic Falafel Recipe

Popular across the Middle East, falafel originated in Egypt and it is served in a pita sandwich with fresh sliced vegetables and cucumber sauce or tahini.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Appetizer
Cuisine: Israel
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For Falafel balls
  • 1¼ cups dried chickpeas (soaked overnight and drained well)
  • ½ cup onion (finely chopped)
  • 1 cloves garlic (crushed)
  • 1 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
For Sandwich
  • pita bread pockets

Equipment

  • Food processor
  • Cutting board
  • Large bowl
  • Sharp knife
  • A medium saucepan

Method
 

Falafel balls
  1. Add the chickpeas, garlic, onion, parsley, and cilantro to a food processor. Pulse for 30–40 seconds until finely chopped but not smooth. Do not hold too long otherwise it will become pasty.
  2. Add the baking powder, flour, spices, salt, and water. Transfer the mixture to a bowl and mix with your hands until fully combined. Once the mixture is smooth, cover the bowl and refrigerate for at least 1 hour.
  3. Heat the sunflower oil in a medium saucepan or deep skillet over medium-high heat until it reaches 350°F (175°C). For a lighter version, you can also cook the falafel in an air fryer or bake them in the oven.
  4. Wet your hands and form small balls using about 1 tablespoon of the mixture for each falafel. You can use 1 tbsp of the mixture per ball.
  5. Roll the falafel in sesame seeds or sprinkle them on top. Fry for about 4 minutes, or until golden brown and crispy.
  6. Use a paper towel to drain any extra oil from the falafel balls.
Tahini sauce
  1. Stir the tahini paste well before measuring.
  2. Then transfer the paste into a mixing bowl and add the garlic, water, salt and lemon juice. 
  3. Whisk until smooth and creamy. Add a little extra water if needed to reach your desired consistency.
  4. You can transfer it into a jar and store it in the fridge for up to a week.

Notes

If you are using dry chickpeas, best is the soak them in water and leave them overnight.
  • Always use dried chickpeas, not canned chickpeas.
  • Do not overprocess the mixture or it may become dense.
  • Refrigerating the mixture helps the falafel hold together better.
  • Falafel is best served fresh and hot.
  • Leftover falafel can be refrigerated for up to 4 days.