Authentic Middle Eastern Falafel Recipe

Ingredients

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying

Steps and instructions

Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight, then drain. Or, you can use canned chickpeas, rinsed.
Place drained uncooked chickpeas, and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
Heat 3 inches of oil to 375 in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Tools for making

Food Processor - A food processor fitted with a steel blade is needed to blend the ingredients together.
Bowl - A bowl is needed to soak the dried chickpeas overnight and to refrigerate the falafel mixture.
Deep Pot or Wok - A deep pot or wok is necessary for frying the falafel balls.
Slotted Spoon - A slotted spoon is useful for removing the fried falafel balls from the hot oil.
Paper Towels - Paper towels are needed to drain the excess oil from the fried falafel balls.

Recipe variations

Use panko breadcrumbs instead of flour for a crispy crust
Replace chickpeas with fava beans for a different flavor
Add grated carrot or zucchini to the mixture for added texture and moisture
Experiment with different spices such as coriander, paprika, or turmeric
Try using gluten-free flour or breadcrumbs for a gluten-free version
Make a sweet and savory version by adding raisins and cinnamon to the mixture
For a meat-free option, substitute the chickpeas with cooked quinoa or lentils
Add chopped sun-dried tomatoes or olives for a Mediterranean twist
Include finely chopped spinach or kale for an added dose of greens
Make mini falafel balls and serve them as appetizers or in wraps as sliders

Recipe overview

Prepare yourself for a Middle Eastern culinary journey with this authentic Falafel recipe. Falafel is a deep-fried ball or patty that is made from chickpeas or fava beans and spices. It's a popular fast food in the Middle East and has become a favorite among vegetarians and vegans around the world. This recipe uses chickpeas as the base, flavored with fresh herbs and spices, then deep fried to perfection. Each bite is full of hearty, warm, and savory flavors. The golden, crispy exterior gives way to a soft and fluffy interior, making it a delightful snack or main dish that can be served in a pita or with tahini sauce. Although it requires some preparation, the process is straightforward and the result is well worth the effort. Enjoy your homemade falafel!

Common questions

Can I use canned chickpeas instead of dried chickpeas? Yes, you can use canned chickpeas. Simply rinse them before using in the recipe.
Do I need to soak the dried chickpeas? Yes, it is recommended to soak the dried chickpeas overnight before using them in the recipe.
What can I use if I don't have a food processor? If you don't have a food processor, you can use a blender to blend the ingredients together. Alternatively, you can finely chop the ingredients by hand and mix them well.
Can I refrigerate the mixture for longer than a few hours? Yes, you can refrigerate the mixture for up to 24 hours before shaping and frying the falafel.
What should I serve falafel with? Falafel is commonly served in pita bread with tahini sauce, along with lettuce, tomatoes, cucumbers, and pickles. It can also be served as part of a mezze platter with hummus, tabbouleh, and other Middle Eastern dishes.

Serving dishes and utensils

Food Processor - A food processor fitted with a steel blade is needed to blend the ingredients for the falafel mixture.
Deep Pot or Wok - A deep pot or wok is necessary for frying the falafel balls in hot oil.
Slotted Spoon - A slotted spoon is useful for removing the fried falafel balls from the hot oil and draining any excess oil.
Paper Towels - Paper towels are needed to absorb the excess oil from the fried falafel balls.
Bowl - A bowl is necessary for soaking the dried chickpeas and for refrigerating the falafel mixture before frying.

Origin stories

Falafel is a beloved dish in the Middle East, and it's a subject of culinary debate as both Palestinians and Israelis claim it as their own national dish. However, most food historians agree that falafel originates from Egypt, where it was originally made with fava beans and known as Ta'amiya. During the time of the Pharaohs, it was a dish commonly enjoyed during meatless Christian holidays. As Egyptians migrated or travelled, they brought the dish with them to other parts of the Middle East, where chickpeas were more commonly used. Whether it's made from chickpeas or fava beans, though, one thing is certain: falafel has won over hearts and bellies all around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.