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authentic falafel

Authentic falafel recipe

Shwetha
These vegan, gluten free, protein packed snacks are delicious with the goodness of herbs and warm spices. They are fairly easy to make.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Soak time 8 hours
Total Time 8 hours 40 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean, middle-eastern
Servings 12 falafel

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.
    falafel recipe
  • 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 :)
    shape falafel
  • 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.

Video

Notes

Please check tips and troubleshooting sections above for important details.
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