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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.
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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)
  • 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
For Sandwich
  • pita bread pockets

Equipment

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

Method
 

Falafel balls
  1. 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.
  2. 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.
  3. In a medium saucepan over medium-high heat, heat half of the oil. You can use also airfryer or bake them in the oven.
  4. Make sure your hands are wet and for balls from the mixture. You can use 1 tbsp of the mixture per ball.
  5. 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.
  6. Use a paper towel to drain any extra oil from the falafel balls.
Tahini sauce
  1. First stir the tahini paste.
  2. Then transfer the paste into a mixing bowl and add the garlic, water, salt and lemon juice. 
  3. Continue to stir until you get a thick sauce.
  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.