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overhead image: dish of pan fried falafel
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5 from 7 votes

Master Falafel Recipe + Video

Looking for an easy falafel recipe that you can make at home? Look no further! Use this as a base for your Middle Eastern creations.
Prep Time1 hr 20 mins
Cook Time8 mins
Soaking/Refrigerator8 hrs
Total Time9 hrs 28 mins
Servings: 20
Calories: 51kcal
Author: Kevin

Ingredients

Falafel Mixture

  • 1 ¼ cup dried chickpeas
  • cup red onion diced
  • 2 garlic cloves minced
  • 2 tablespoon parsley finely chopped
  • 2 tablespoon cilantro finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • 1 ½ tablespoon flour
  • 3 tablespoon water

Frying

  • 2 teaspoon sesame seeds
  • 2 cups vegetable oil for frying

Instructions

  • Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size.
  • Drain chickpeas and transfer to food processor (See Note 1) along with the red onion, garlic, parsley and cilantro. Pulse several times for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together.
  • Remove mixture from processor and mix together in a bowl with the salt, spices, baking powder, flour and water. Cover and refrigerate for 1 hour.

Fry Method

  • Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
  • Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
  • Place each falafel on a tray and sprinkle with the sesame seeds. Deep fry them in 2 batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
  • Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.

Baked Method

  • Add a ¼ cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
  • Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
  • Place each falafel on a baking tray and sprinkle with the sesame seeds. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
  • Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.

Video

Notes

  1. Using dried chickpeas in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this they will break apart when frying.
  2. It's important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.

Nutrition

Calories: 51kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 72mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg