Falafel is a beloved Middle Eastern dish consisting of deep-fried balls or patties made from ground chickpeas or fava beans, blended with fresh herbs and aromatic spices. Crispy on the outside and tender on the inside, falafel is naturally vegan and packed with plant-based protein, making it a popular choice worldwide. This guide will walk you through crafting authentic, flavorful falafel in your own kitchen.
Ingredients
For the falafel mixture:
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2 cups dried chickpeas (do not use canned or cooked chickpeas)
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1/2 teaspoon baking soda
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1 cup fresh parsley leaves, stems removed
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3/4 cup fresh cilantro leaves, stems removed
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1/2 cup fresh dill, stems removed
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1 small onion, quartered
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7–8 garlic cloves, peeled
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 teaspoon ground black pepper
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1 teaspoon cayenne pepper (optional, for heat)
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1 teaspoon baking powder
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2 tablespoons toasted sesame seeds
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Salt to taste
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Oil for frying (vegetable, canola, or grapeseed oil recommended)
For serving:
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Warm pita bread or flatbreads
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Fresh vegetables: tomatoes, cucumbers, lettuce, red onions
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Pickles or pickled turnips
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Tahini sauce or hummus
Preparation Steps
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Soak the Chickpeas:
- Place the dried chickpeas and baking soda in a large bowl. Cover with plenty of cold water, allowing room for the chickpeas to expand. Soak overnight or for at least 18 hours until they are plump and easily break apart when pressed between your fingers.
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Prepare the Falafel Mixture:
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Drain and rinse the soaked chickpeas thoroughly.
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In a food processor, combine the chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, black pepper, cayenne pepper (if using), and salt. Pulse the mixture until it reaches a coarse, sand-like texture. Avoid over-processing; the mixture should not become a paste.
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Transfer the mixture to a bowl. Add the baking powder and toasted sesame seeds, mixing well to incorporate.
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and to make the mixture easier to handle.
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Shape the Falafel:
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With wet hands or using a falafel scoop, form the chilled mixture into small balls or patties, approximately 1.5 inches in diameter. Place them on a tray lined with parchment paper.
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If the mixture is too crumbly and doesn’t hold together, you can add a small amount of chickpea flour (1–2 tablespoons) to bind it.
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Fry the Falafel:
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In a deep skillet or saucepan, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil maintains a consistent temperature.
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Carefully lower a few falafel balls into the hot oil, avoiding overcrowding the pan. Fry in batches if necessary.
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Cook each batch for 3–4 minutes, turning occasionally, until the falafel are golden brown and crispy on all sides.
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Use a slotted spoon to remove the falafel from the oil, placing them on a plate lined with paper towels to drain any excess oil.
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Serving Suggestions
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Traditional Serving:
- Stuff warm pita bread with falafel, adding fresh vegetables like sliced tomatoes, cucumbers, lettuce, and red onions. Drizzle with tahini sauce or spread hummus inside the pita for added flavor.
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Falafel Platter:
- Serve falafel alongside a variety of Middle Eastern salads such as tabbouleh, fattoush, or a simple cucumber and tomato salad. Include sides of hummus, baba ghanoush, and pickled vegetables for a complete meal.
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Appetizer:
- Offer falafel as bite-sized appetizers with a selection of dipping sauces like tahini, tzatziki, or spicy harissa.
Baking Alternative
For a lighter version, you can bake the falafel instead of frying:
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Preheat the Oven:
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with oil.
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Bake the Falafel:
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Arrange the shaped falafel patties on the prepared baking sheet. Lightly brush the tops with oil to promote browning.
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Bake for 20–25 minutes, flipping halfway through, until the falafel are golden and crisp on the outside.
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