20 minutes
A traditional Middle Eastern dish made with chickpeas or fava beans, herbs, and spices, deep-fried to golden perfection.
Dried Chickpeas, soaked
cups
Dried Split Fava Beans, soaked
cups
Garlic Clove, lightly crushed
each
Onion, quartered
each
teaspoons
tablespoons
Mild Chile Powder, adjust to taste
teaspoons
Cilantro, chopped
cups
teaspoons
Black Pepper, adjust to taste
teaspoons
teaspoons
Lemon Juice, more if desired
tablespoons
as needed for deep-frying
1. Bean Soaking
Place the beans in a large bowl and cover with water by 3 to 4 inches. Soak for 24 hours, adding more water if needed to keep them submerged.
2. Bean Processing
Drain the beans well. Add to a food processor with all ingredients except oil. Pulse until minced but not puréed, adding water by the tablespoon if necessary, but keep the mix dry.
3. Seasoning Test
Taste the mixture and adjust seasoning with salt, pepper, cayenne, or lemon juice as needed.
4. Oil Preparation
Fill a deep saucepan with 2 to 3 inches of oil. Heat over medium-high to 350°F - the batter should sizzle; a falafel piece should sink then rise.
5. Forming Balls
Scoop heaping tablespoons of the mixture and form into balls or small patties.
6. Frying
Fry the falafel in batches without crowding until browned, about 5 minutes. Turn as necessary. Serve hot or at room temperature.
While chickpeas are the traditional base for falafel, you can swap them out for other legumes such as fava beans, black beans, or lentils. This not only provides a change in taste and texture but also allows you to explore different nutritional profiles.
Take inspiration from global cuisines by adding ingredients like curry powder for an Indian twist, soy sauce and ginger for an Asian flair, or even incorporating a bit of chipotle pepper for a smoky Mexican version.
The classic falafel often includes parsley, cilantro, and cumin. You can adjust the levels of these, or add other herbs like mint or dill for a different flavor profile. Spices like coriander, cardamom, or a pinch of cayenne pepper can add different notes to your falafel.
Serve your falafel with a variety of sauces such as tahini sauce flavored with harissa, tzatziki with added dill, or a mango chutney for a sweet and spicy kick.
Falafel can be stuffed with surprises such as a cube of feta cheese, an olive, or a dollop of spicy pepper paste before cooking, creating a "stuffed falafel" that oozes with additional flavor when bitten into.
Soak dry chickpeas overnight rather than using canned chickpeas. Canned chickpeas add too much moisture and can make your falafel mushy. Soaked dry chickpeas will provide the best texture and flavor.
Heat your oil to the right temperature, between 350°F to 375°F (175°C to 190°C). Use a thermometer to monitor this to prevent soggy or overly browned falafel.
Don't skimp on the fresh herbs. Parsley, cilantro, and mint add freshness and brightness to the falafel. Use fresh, high-quality spices such as cumin and coriander for the most robust flavor.
Fry in batches to ensure that the falafels have plenty of space around them. Overcrowding can lower the oil temperature and cause uneven cooking.
Ensure the onions, herbs, and garlic are finely chopped or processed, so they distribute evenly throughout the mixture. Avoid over-processing; you want a texture that holds together when formed.
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