Description
This classic falafel recipe features a crispy, flavorful Middle Eastern chickpea patty made from soaked dried chickpeas, fresh herbs, and a blend of spices. Perfect as a hearty appetizer or a satisfying vegetarian main, these falafels are fried to golden perfection and served with tahini sauce, fresh vegetables, and warm pita bread.
Ingredients
Scale
Falafel
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying (vegetable or canola oil recommended)
To Serve
- Tahini Sauce
- Pita pockets
- English cucumbers, chopped or diced
- Tomatoes, chopped or diced
- Baby arugula
- Pickles
Instructions
- Soak Chickpeas: Place the dried chickpeas and baking soda in a large bowl and cover with water by at least 2 inches. Soak overnight for 18 hours, or longer if needed, to soften. Drain completely and pat dry before use.
- Prepare Falafel Mixture: In a food processor fitted with a blade, combine soaked chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne pepper (if using). Pulse in 40-second intervals until well combined and forming a coarse but cohesive falafel mixture.
- Refrigerate Mixture: Transfer the mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight to allow flavors to meld and mixture to firm up.
- Add Baking Powder and Sesame Seeds: Just before frying, mix baking powder and toasted sesame seeds into the falafel mixture evenly.
- Form Patties: With wet hands, scoop tablespoonfuls of mixture and shape into patties approximately 1/2 inch thick.
- Heat Oil: Fill a medium saucepan with oil up to 3 inches deep. Heat the oil over medium-high heat until it bubbles softly and reaches about 350°F (175°C).
- Fry Falafel: Carefully fry the patties in batches, avoiding overcrowding, for about 3 to 5 minutes until they are crispy and medium brown on the outside. Remove with a slotted spoon.
- Drain: Place fried falafel on a paper towel-lined plate or colander to drain excess oil.
- Serve: Serve the falafel hot as a standalone small plate or assembled inside pita bread with tahini sauce, arugula, tomato, cucumber, and pickles for a delicious sandwich.
Notes
- Do not use canned or cooked chickpeas as they will not hold the falafel shape.
- Soaking the chickpeas overnight is essential for texture.
- Wet your hands before shaping to prevent sticking.
- Maintain oil temperature to ensure even frying without absorbing excess oil.
- Falafel mixture can be refrigerated up to 24 hours before frying.
- Serve immediately for best texture, but falafel can be reheated in an air fryer for crispiness.
- Prep Time: 20 minutes (plus 18 hours soaking and 1 hour refrigeration)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, chickpea patties, Middle Eastern, vegetarian, fried falafel, tahini sauce, pita sandwich
