Authentic Falafel recipe
Authentic falafel recipe with all the troubleshooting tips and other tips for great falafels.
These delicious authentic falafels can easily be made at home. Crunchy outside, soft and fluffy inside, these little fried snacks are delicious! With the goodness of chickpeas, herbs and warm spices, these can be enjoyed plain or dipped in tahini sauce or any middle-eastern inspired sauce.
These authentic falafel are
- Vegan
- Gluten-free
- Crunchy outside, soft fluffy inside
- Made using dry chickpeas
- Has the goodness of herbs and spices
- Wonderful on their own, or with a middle-eastern inspired sauce.
- Great in salads, pita sandwiches, burgers, hot dogs
What are falafels?
Falafels are deep fried snack balls from the middle eastern and Mediterranean region. They are believed to have originated in Egypt. They are made of chickpeas/fava beans and a blend of herbs and spices.
What are falafels made of?
In most of the middle-east, falafels are prepared from chickpeas whereas in Egypt, they are also prepared using fava beans. The beans are soaked and ground coarse, along with herbs, spices, garlic and onion and are traditionally deep fried.
Are falafels vegan?
Yes, falafels are naturally vegan.
Can canned chickpeas be used to make falafels?
It is not recommended. The best texture comes from soaked dry chickpeas like in this authentic falafel recipe. You would have to add a binding agent if using canned, so that they don’t fall apart in oil.
How to serve falafel
- These authentic falafel taste great plain.
- Dip them in sauces like tahini sauce or any middle eastern inspired sauces like my easy yogurt sauce.
- Crumble falafels on your salad bowl and use my middle-eastern inspired yogurt sauce as the dressing.
- Use them as a burger patty.
- Use them in hot dogs.
- Make pita sandwiches.
- Serve them as a part of mezze.
Tips for making great falafels
Use dry chickpeas, not canned
Authentic falafel recipe uses dry chickpeas. Soak dry chickpeas in a lot of water overnight. They will swell and double in size.
Be careful about the water content in the falafel mixture.
Too much water in the falafel mixture will make it difficult to form tight falafel balls. Too much water may also cause the falafels to break in oil.
Here are a few tips to ensure the mixture does not have a lot of water.
- When grinding/processing make sure that you do not add water from the soaked chickpeas. The chickpeas do not have to be completely dry but make sure to remove excess water. I pour all the chickpeas on to a kitchen towel before transferring them into my food processor. That way, the kitchen towel absorbs any excess water.
- Similarly remove excess water from the washed herbs too.
- It is recommended to rest the mixture in the refrigerator for a minimum of 30 minutes. If resting, add the salt after the mixture has been rested, as the salt may cause water to release from onions, thereby making the mixture more wet.
Grind the ingredients coarsely.
- Don’t over process the falafel mixture. The mixture has to be coarsely ground. Grind/process in pulses.
- Don’t under process it either. To test, try to shape balls, if it cannot stay together, it is under processed. Pulse the food processor some more.
Rest the falafel mixture.
While it is not compulsory, it is recommended that the mixture be rested for 30 minutes in the refrigerator. When you rest, the starch from ground chickpeas seeps out, making it easier to shape falafel. If resting, I recommend adding the salt after refrigeration, so that the onions and herbs in the mixture don’t seep out water, making our falafel mixture more wet.
Troubleshooting
Why are falafel absorbing too much oil?
If falafel is absorbing a lot of oil, the oil may not be hot enough. A hot enough oil (about 350-375 Fahrenheit/175-190 Celsius) is necessary for deep frying. When oil is hot enough, the outer surface of the food you are frying forms a crust quickly which reduces further oil absorption. If oil is not hot enough, the crust does not form quick enough and meanwhile more oil gets absorbed into the food.
Why are my falafel disintegrating/falling apart in oil?
1. Oil may be too hot.
2. Falafel mixture is too wet. Fix is to reduce the water content in the mixture so add some flour, chickpea flour would be the best choice, any other flour would work too. Breadcrumbs would help too.
3. Falafel mixture may be too coarse.
Authentic falafel recipe
Equipment
- food processor/blender
Ingredients
- ¾ cup dry chickpeas/chana/kabuli kadle makes close to 2 cups soaked
- ½ cup cilantro/coriander leaves/kottambari soppu
- ½ cup parsley or replace with 1/4 cup cilantro/coriander leaves
- 1 tsp dry dill leaves/sabbassige soppu optional or replace with fresh dill leaves(1-2 tbsp)
- ½ cup onions/neerulli
- 5 cloves Garlic/bellulli
- 1 fresh green chilli, any kind or to taste (optional)
- 2 tsp coriander seeds / kottambari beeja toasted, or 1 tbsp coriander powder
- 1 tsp cumin seeds /jeerige toasted, or 1/2 tbsp cumin powder
- 1/2 tsp black pepper powder or to taste
- 1 tsp Salt or to taste
- 2 tbsp sesame seeds / ellu optionally toasted
- oil for deep frying
Instructions
Soak
- Soak the chickpeas overnight or for up to 24 hours
Prep spices
- Toast coriander seeds on medium heat until fragrant. Take care not to burn it.
- Toast cumin seeds on medium heat until fragrant. Take care not to burn it.
- Crush the spices coarsely using a mortar pestle or spice grinder
Make falafel mixture
- In a food processor or a blender add all the ingredients except salt and sesame seeds and make a coarse mixture. Take care not to make the mixture completely smooth. Also make sure it's not overly coarse. To test, see if you can form balls out of it.
- Rest this mixture in refrigerator for 30 minutes (optional but recommended)
- After resting, add salt and sesame seeds and mix very well to distribute the salt.
Deep fry
- Take enough oil to cover falafels, or to reach half it's height.
- Make small balls, or make balls and press slightly to shape them like discs. Make them into tight balls with no cracks.Or use a falafel press, which i don't have 🙂
- Fry them in hot oil of about 350-375 Fahrenheit/175-190 Celsius until golden brown on both sides. Takes about 4 minutes each side.
- Enjoy plain or with this middle-eastern yogurt sauce.
Looks so delicious will try this recipe 😍
Thank you. Do let me know how you liked them!
Such a delicious vibrant spread Shwetha. Can’t wait to try it
Thank you! Do let me know how you liked it 🙂
Looks 👌🏻 yumm😋😋
Thank you!
Yumm😍
Thank you!
Looks delicious 😋
Thank you!