Falafel Recipe || How to make falafel with step by step photos
Falafel is a staple Middle Eastern dish and popular street food around the world. that consist of fried spiced balls or patties of ground chickpeas, fresh herb, and the right spices, stuffed into a pita or wrapped with hummus and tahini sauces or generally some salad like tomato, lettuce, cucumber, onion,parsely, and yogurt.
I didn’t use yogurt and salad nor wrap and stuffed. but you can variations by choice. Falafel basically is a delicious and flavorful chickpeas balls naturally vegan and vegetarian.
And I am sharing my complete step-by-step tutorial and important tips. as well as this falafel can be prepped ahead of time and you can freeze uncooked falafel balls or patties for use later
For the best result follow my detailed step by step photo instructions and tips below the recipe card
Chickpeas; only use dried and soaked chickpeas, not canned chickpeas in this recipe as canned chickpeas will be too soft and wet and your falafel will turn soggy
Garlic: Use fresh garlic rather than garlic powder for the most robust flavor
Coriander leaves: this herb inject heaps of flavor into your falafel and turn the inside a beautiful vibrant green
Green chilies: small size green pepper adds a kick of flavor and spice. you can adjust this to more or less. but don’t skip it
Cumin, black pepper: these aromatic spices are used often in middle eastern cooking and have an earthy, spicy, and assertive flavor you'll love
Oil for frying: I use canola oil since this oil is much convenient for frying purposes and my preferred cooking oil.
Choose how to serve:
Middle Eastern Style: On the streets of the Middle East, falafel is typically served hot with a generous amount of tahini sauce.
As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.
On a brunch board: Serve your falafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.
Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus
Make ahead and freezing:
Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.
To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month. Falafel can be cooked from frozen by frying or baking
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Soak chickpeas for at least 12 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well
Add white chickpeas, garlic, fresh coriander leaves, green chilies, salt
And cumin powder into the food processor. In the end, add black pepper powder and plus splash some water blend them together until the mixture is finely ground. you will know it’s ready when the texture is more like coarse
No need of adding any binding agent in this recipe like garam flour or cornflour. Just take a tennis-size ball portion and give it to ball or patty shape
Heat the oil on a medium-high flame. Carefully drop the falafel in the oil. Avoid over-crowding the falafel; fry them in batches if necessary.
Using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside
Falafel is ready
Transfer onto the kitchen napkin
You can serve falafel for breakfast, lunch and dinner
Falafel is a staple Middle Eastern dish and popular street food around the world. that consist of fried spiced balls or patties of ground chickpeas, fresh herb, and the right spices.....
- 2 cups, soaked white chickpeas
- Salt to taste
- ½ bunch, coriander leaves chopped
- 3-4, garlic cloves
- 3-4 pcs, green chilies
- 1 tsp, cumin powder
- ½ tsp, black pepper powder
- Oil, as required for frying
How to make falafel?
Soak chickpeas for at least 12 hours: Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.
Grind the chickpeas: Add white chickpeas, garlic, fresh coriander leaves, green chilies, salt, and cumin powder into the food processor. In the end, add black pepper powder and plus splash some water blend them together until the mixture is finely ground. you will know it’s ready when the texture is more like coarse
Making balls/patties: No need of adding any binding agent in this recipe like garam flour or cornflour. Just take a tennis-sized ball portion and give it to the ball or patty shape.
Note: if you make the patty, do not flatten them too much, you want them to still be nice and fluffy when they're fried.
Frying falafel: Heat the oil on a medium-high flame.Note: your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart. Carefully drop the falafel in the oil, Avoid over-crowding the falafel. fry them in batches if necessary. using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. Falafel is ready, Transfer onto the kitchen napkin. You can serve falafel for breakfast, lunch, and dinner
*Not be duplicated, rewritten, or published without permission- Thank you!