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A white plate filled with falafel balls next to a bowl of tahini sauce.
Home || Recipes || Entrees || Falafel

by 1,590 Comments

Falafel

Learn how to make crispy, delicious Middle Eastern falafel the authentic way with multiple variations. Includes video tutorial.
4.85 from 717 votes
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Falafel! It’s one of my all-time favorite snacks. This homemade falafel recipe has hundreds and hundreds of positive reviews. Why? Because it’s just that delicious!

Making authentic, traditional falafel is an interesting process, and it may be brand new to you. Never fear! I am here to walk you through each step, so you can achieve crispy, tender, tasty falafel every single time.

A white plate filled with falafel balls, tahini sauce, fresh herbs,a head of garlic, and pita bread sit in the background.

Table of contents

What is Falafel?

Falafel are crisp and delicious deep-fried legume fritters made with beans, spices, onions, and herbs. Legumes are well-soaked, then ground up and mixed with other ingredients. Next, the mixture is formed into small balls or patties, then fried in hot oil. The pre-soaked legumes are cooked during the frying process. 

Most falafel today is made with chickpeas (aka garbanzo beans). However, in Egypt and other areas of the Middle East, fava beans are the legume of choice. It is often served alongside other popular regional Mediterranean recipes like hummus, as well as shawarma made from lamb or chicken.

The History of Falafel

This Middle Eastern food has a very long history. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.” Legume fritters, including versions made with fava beans and lentils, have existed in the Middle East for thousands of years.

According to The Encyclopedia of Jewish Food, written by my friend Gil Marks: “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity. They believed that the original state of humankind was vegetarian and, therefore, mandated numerous days of eating only vegan food, including tamiya.”

Likewise, the Torah, the Song of Songs, the Mishnah, and the Talmud all mention deep-fried lentil fritters, known as “ashishim.” This means early forms of falafel were enjoyed in this region since biblical times, at least. That’s some pretty ancient falafel!

A plate containing a pita pocket filled with falafel next to a small black dish of tahini sauce.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details! 

  • Chickpeas – I use chickpeas because they’re easy to find, and they’re tasty! Follow my tips to cook and soak dried chickpeas. Do not use canned chickpeas; they will not give you the proper result – you need to start with uncooked chickpeas. If all you have on hand are canned chickpeas, try this very delicious and falafel-like spicy panko chickpea patties recipe instead! 
  • Onion and Garlic – These ingredients add a pungent, sweet, savory taste. I like white onion, but yellow onion will also work. Then, I use roasted garlic cloves for extra depth. 
  • Herbs and Spices – Fresh parsley, salt, ground cumin, ground coriander, black pepper, cayenne pepper, and ground cardamom create the warm, savory flavor found in falafel recipes all over the world. 
  • Flour – Use all-purpose flour or chickpea flour to keep this recipe gluten-free. This absorbs any excess moisture and helps the falafel balls hold their shape. 
  • Leaveners – I use baking soda in the soaking water for the chickpeas to help soften them. You can also add baking powder in the falafel balls. This helps to create super tender, fluffy falafel.
  • Oil – Use a neutral oil with a high smoke point for frying. I prefer avocado oil, but grapeseed oil, sunflower oil, canola oil, and peanut oil all work.
A bowl of hummus topped with two falafel balls. A plate of falafel balls sits in the background.

How to Make Authentic Fried Falafel Balls

Homemade falafel can be a little time-consuming. So, make sure to read through the entire recipe and plan ahead accordingly! 

  1. Soak the chickpeas. Submerge the chickpeas in cold water, and add baking soda. Cover the bowl, and chill in the fridge for at least 12 hours or ideally up to 24 hours. This helps soften them, making them easy to blend. 
  2. Combine and blend. Drain and rinse the chickpeas. Then, add them to a food processor along with the other ingredients. Pulse until a rough, coarse meal forms. Stop and scrape the sides of the bowl as needed to ensure all the ingredients are well incorporated. Be careful not to overprocess! The mixture should have a paste-like consistency, but shouldn’t be so smooth that it turns into hummus. 
  3. Chill. Transfer the chickpea mixture to a bowl, and stir with a fork to remove any remaining chunks. Then, cover and refrigerate for 1-2 hours. 
  4. Fry. Heat oil in a skillet over medium heat. In the meantime, portion the falafel mixture into equal-sized balls or slider-shaped patties. Then, fry on each side until golden brown, working in batches as needed. Drain them on a paper towel-lined plate, and enjoy! 
A man is making a pita sandwich at counter with salad fixins. Two workers are in the kitchen behind him.
Mana Mana falafel stand on Yehuda Hamaccabi street – Tel Aviv, Israel

Tori’s Tips for the Best Crispy Falafel Recipe

  • Divide the mixture. If you have a small food processor, divide the falafel ingredients in half before pulsing. 
  • Use a deep fry or candy thermometer. The ideal temperature to fry falafel is between 360 and 375 degrees Fahrenheit. The best way to monitor the temperature is to use a deep fry or candy thermometer to check the oil before frying. 
  • Portion evenly. I like to use a tablespoon or a falafel scoop to portion the falafel balls into equal-sized pieces and roll them between wet hands.
  • Test a single falafel before frying the rest. I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot, and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. 
  • Add flavor. I like to dip my falafel balls in sesame seeds before frying for a little extra crisp and nutty taste. However, I’ve also tested different flavor variations, adding chopped parsley or fresh cilantro or turmeric, and they all taste great. (See the recipe card below for details!)
Tori Avey eating a falafel pita sandwich, smiling at the camera, at Mana Mana restaurant in Tel Aviv, Israel.
Enjoying a falafel pita sandwich.

Serving Ideas

My favorite way to serve homemade falafel is as a falafel sandwich. To do so, I use flatbread or slice warm pita bread in half to form two “pockets.” Then, I stuff them with the falafel balls and add-ons such as tahini sauce, Israeli salad, hummus, baba ganoush, or tabouli, and vegetables like shredded lettuce, tomatoes, red onions, and dill pickles. 

Sometimes I also like to add sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, French fries, feta cheese, and yogurt or tzatziki for extra taste and texture. 

Or, start with a large bowl and a base of lemony saffron couscous, cauliflower couscous, quinoa, or saffron rice, then add fresh veggies and all your favorite toppings. 

Falafel balls are also great to serve as an appetizer or side dish with dips and main courses. Or, add them to a mezze platter for a party spread. 

Ariel Rosenthal and Tori Avey at Hakosem restaurant in Israel.
With Ariel Rosenthal at Hakosem restaurant – Tel Aviv, Israel
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A white plate filled with falafel balls next to a bowl of tahini sauce.

Falafel

Learn how to make crispy, delicious Middle Eastern falafel the authentic way with multiple variations. Includes video tutorial.
COURSE: Main Course
Kosher Key: Parve
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 12 hours
Total Time: 12 hours 55 minutes
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Ingredients

  • 1 pound dry chickpeas (also known as garbanzo beans) – you must start with dry, do NOT substitute canned, they will not work!
  • 1/2 teaspoon baking soda
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic (I prefer roasted garlic cloves)
  • 1 1/2 tablespoon flour or chickpea flour
  • 1 3/4 teaspoon salt
  • 2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Pinch of ground cardamom
  • 1 teaspoon baking powder (optional – makes the falafel more fluffy)
  • Vegetable oil for frying – avocado oil, grapeseed oil, sunflower oil, canola oil, and peanut oil all work well (I prefer avocado oil)
[adthrive-in-post-video-player video-id=”wiyajhd9″ upload-date=”2022-10-20T00:00:39.000Z” name=”Falafel” description=”Falafel Recipe – Learn to make authentic falafel the traditional way with multiple variations in this step-by-step tutorial.” player-type=”default” override-embed=”default”]

Instructions

  • One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or chill in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours).
    Horizontal image of dried chickpeas (garbanzo beans) soaking in a glass bowl of water.
  • They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
    Horizontal image of glass bowl filled with chickpeas (garbanzo beans).
  • Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
    Horizontal overhead image of a food processor bowl filled with falafel ingredients.
  • Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
    Overhead image of a food processor bowl filled with falafel batter.
  • Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
    Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
    Fill a skillet with oil to a depth of 1 ½ inches. Use cooking oil with a high smoke point (oil suggestions can be found in the ingredient list). Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer. After making these a few times, you will start to get a feel for when the oil temperature is "right."
    Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry. 
    Horizontal overhead image of a white plain containing uncooked falafel balls.
  • If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
    Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. 
    Horizontal overhead image of falafel balls frying in a pan.
  • When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
    Horizontal overhead image of a white plate filled with falafel balls.
  • Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
    Horizontal image of a bowl of hummus topped with two falafel balls. A plate of falafel balls sits i the background next to a falafel pita sandwich.
  • SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
    Sesame falafel balls on hummus.
  • HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
    Herb green falafel balls on hummus.
  • TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
    Yellow turmeric falafel balls on hummus.
  • HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel. 
    Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
    Here are some traditional add-ons that can be added to your pita: tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli.
    Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, french fries, feta cheese, yogurt, tzatziki.
    Horizontal close up image of a plate containing a pita pocket filled with falafel next to a small black dish of tahini sauce.

NOTES

You will also need: food processor, skillet
Prep time relates to actual time spent preparing ingredients. You’ll also need 12 hours of resting time to soak the chickpeas.
Makes 30-34 falafel balls. Serving size is roughly 5 falafels each. Nutrition is calculated with the assumption that each falafel ball absorbs 1/2 tsp of oil. This is my best estimate; when they are fried at the proper temperature, the falafel absorb very little of the cooking oil. The nutritional information provided here is calculated using an app. If you have specific dietary concerns, please consult your doctor or nutritionist.
A note on freezing: I have had several readers ask about freezing this recipe. I have never tried it myself, but here are some tips left from the comments. Some readers have had good luck with freezing the mix, then thawing it the night before in the refrigerator before frying. Sometimes a little more flour or chickpea flour is needed to hold the mixture together after freezing. Some readers have had luck with forming the balls, freezing those, then frying them straight from the freezer. Some have successfully frozen the finished cooked falafel, defrosting as needed. 
To bake falafel: Brush a baking sheet with olive oil. Heat oven to 400 degrees F. Form the falafel into flat patty-style shapes and place them on the baking sheet. Brush the top of each patty with extra virgin olive oil. Bake for 20-25 minutes, turning once halfway through baking, until golden brown.
Personally, I don’t recommend baking these, as I find it can make them dry – but some people have great luck with it. If you read through the comments you’ll find various responses from readers who have tried baking. I also don’t own an air fryer, so I can’t advise on that. Read through comments for others’ experiences with this device. 
The following falafel-like recipe can be baked without losing too much in terms of flavor/texture: Spicy Panko Chickpea Patties.
Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn’t soak long enough. Try buying a fresher (newer) batch of dried chickpeas next time and make sure you soak them until they’re doubled in size and slightly tender.
Note: Some people like to add baking powder or baking soda to the falafel mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, stir 1 tsp of baking powder into the falafel mixture after it has been refrigerated. I do add a bit of baking soda to the soaking water, which is outlined in the recipe.
EGYPTIAN FAVA BEAN FALAFEL: Use 1 lb. dried fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain, rinse and peel them to remove the tough outer skins. You can also use a mixture of soaked fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
After the beans are soaked and skins removed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.

Nutrition

Nutrition Facts
Falafel
Amount Per Serving
Calories 409 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 700mg30%
Potassium 720mg21%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 8g9%
Protein 15g30%
Vitamin A 300IU6%
Vitamin C 8.7mg11%
Calcium 96mg10%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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FAQs

Can I store leftovers? 

This recipe is best served right away. However, you can store cooked leftovers in an airtight container in the fridge for 2-3 days. 

I’ve never tried freezing this recipe, but some readers have had good luck with freezing both the uncooked chickpea mixture and the cooked falafels. 

Can I bake falafel balls instead of frying? 

Personally, I don’t like baking this recipe, finding that it tends to dry out. However, if you want to give it a try, prepare and shape the falafel dough into patties as usual. 

Then, arrange them on a greased or parchment-lined baking sheet, and brush the top of each falafel patty with extra virgin olive oil. Bake in the oven at 400 degrees Fahrenheit for 20-25 minutes, turning halfway through, until golden. If you read through the comments, you’ll see tips from some readers who have tried this method with some success.

More Ways to Use Chickpeas

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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Comments

  1. Avatar photoMichele O'Connor Connolly says

    5 stars
    I love this recipe, I have made them lots of times now. I always use coconut oil to fry them and it works out perfectly. Just thought i would let you know. I also add some ground sunflower and pumpkin seeds to make the mixture dryer for cooking, I think I have perfected them now and we love them. I make them at least once a week with the Tahini sauce recipe, yum. Thank you all the way from West Cork in Ireland.

    Reply

  2. Avatar photoCharlene Hogan says

    5 stars
    A million thank you’s for this recipe! My 11 year old daughter and I made these for dinner and they turned out so incredibly well!!

    Reply

  3. Avatar phototina says

    5 stars
    I don’t think ive commented before but HOLY FRICK ….. DELICIOUS.
    thank you!!!!!!!! we make them on a pretty reg basis. so delicious and perfect. very well explained, thank you!

    Reply

  7. Avatar photoMaggie says

    5 stars
    I largely followed your recipe, but I will admit to using tinned chickpeas. I used red onions for a bit of extra colour and also added freshly chopped coriander. They held together beautifully and were absolutely delicious! I’ll have to make them in large batches and freeze them now, as they are so much tastier, and lighter than shop bought. Great party food too. Thank you for sharing x

    P.S. I had to ditch the oil after frying as it had quite a few bits in it. I guess that’s the trade off for cheating and using tinned chickpeas- worth it though ;o)

    Reply

  8. Avatar photoRobin says

    5 stars
    I just tried Falafel the other day in a restaurant and fell in love. I looked it up found this recipe and WOW was sooo good. I love spice so I added more, made an Israeli Salad and some Yogurt with lemon and mint. Served my husband with a stuffed Pita bread but ate mine with just the yogurt sauce and salad. This will be a favorite in my house for sure as my husband who is a meat and potato kind of guy really liked it.

    Reply

  9. Avatar photohowid says

    I love the recipe as you present it. I don’t know what your problem is with canned beans, but I made the recipe side by side, with dried and canned beans. There is just no difference. Canned beans work just fine. Baking the falafel to reduce the fat works fine too. And it is less messy. They need to cook long enough to brown the outside and cook the inside. I find 375 degrees (US) works fine.

    I see everyone who makes falafel thinks canned beans wont work. How silly. Just try it.

    Reply

  10. Avatar photoAmy says

    5 stars
    The recipe is wonderful. Has anyone ever let the mix sit overnight, or made a few days in advance before frying? Any changes to the recipe to allow this?

    Reply

  11. Avatar photoCAROLYN says

    5 stars
    Great quick recipe! I used canned to try it and I made sure to blot with paper towels until all moisture was out. I threw mix in freezer for 30 minutes because I was having a serious falafel craving! They turned out great! Next time I will plan ahead and try the dry chickpeas to see the difference. I only wish I had added some tumeric or other spices. I made a cucumber yogurt sauce with lemon and dill and threw it all in a wheat tortilla with some lettuce. Great meal!

    Reply

  13. Avatar photoBennett says

    5 stars
    I was just cooking for 2, so I used 1/3 of the recipe and it came out perfectly. I used a bit more parsley and cumin, fried them in avocado oil in my wok, 5 at a time, and it made 10. Thanks for the awesome recipe!

    Reply

  14. Avatar photoSunay Donmez says

    5 stars
    This recipe is perfect. I used the mixture of fava beans and garbanzo beans and added the spices recommended above and i can say that i am ready to open my falafel shop:)

    Reply

  15. Avatar photoGuy says

    Great stuff… and it made a great dinner.

    I had a real problem holding these together in the pan, the outer skin once fried would peal off.. and I didn’t have a lot of time to fuss with the mixture so I just did a quick egg wash / panko mix and that worked perfectly. I think I will stick with that for simplicity, but it sure was a nice change for dinner.

    Reply

  16. Avatar photoE L says

    5 stars
    Amazing recipe, it was good. My family loves it. But took me 3 hrs from start to finish, as I have only bamix processor n I mold by hand. But i 45 falafel, I guess I made it too big. Thank you for the recipe. Really appreciate it

    Reply

  17. Avatar photoJouna says

    5 stars
    Awesome recipe! Made my first ever falafels with this. Made the herb version, with loads of fresh cilantro and parsley.
    Love it!!

    Reply

    • Avatar photoJouna says

      Oh and I used a mixture of olive oil and coconut butter. Cooked them on fairly low heat 3 minutes a side. They came out nice and crispy, and soft on the inside.

  18. Avatar photoAntar says

    Hi Tory,
    Im trying to come up with a Mana Falafel that will be as light as organic as healthy as possible. I did one time and it came out the best falafel ever..then after i tried to do for many people (about 20) and it came hard and heavy..My observation is that i over did the falafel paste in the food processor…and it became too pasty..the beans where organic from good quality..you are saying that this happening when you “didn’t process the mixture enough”.. do you know of a tool that can process it easy for making for many people (almost commercial) but still keep it homemade taste and texture..? Thanks

    Reply

    • Avatar photosrdj says

      Use a meat grinder, the mix will always be perfect. No need to worry about overprocessing, just pass it tthrough once and you’re done.

    • Avatar photoDC says

      So I didn’t make it for 20 people, but I am a nightmare with a food processor (or blender) and always over process. I was worried about getting hummus instead of Falafel so instead I threw it in my kitchen-aid food grinder and came out with a perfect texture. If you have something similar on hand this might avoid the problem of processing consistency for large batches.

    • Avatar photoSultan Ali says

      Meat Grinder works best , instead of the food processor. it gives you the exact consistency without all the guess work.

  19. Avatar photoBrian says

    5 stars
    OMG! I followed your recipe exactly, except I went out and bought a $23 fry daddy on Amazon and cooked 10 at a time for exactly 3 minutes. The mixture was perfect as written for forming balls. I used 2 tablespoons of mix per ball and I ended up with exactly 35 balls. They were crunchy on the outside, and tender on the inside. We loved the spices.

    We first made pita sandwiches with them…then we started eating them by themselves and dipping them straight into homemade tzatziki. We will be making these several times a month…they are wonderful. Thanks for the great recipe and thorough instructions.

    Reply

    • Avatar phototricia garner says

      i love this, i am soaking a batch right now and it will be my first go at it. I make hummus all the time since I have the herbs in my garden, I can not wait to try this,

    • Avatar photoKathy alpert says

      I did it the same way and they were absolutely fantastic. My husband said they were better than from our favorite middle eastern restaurant. I actually halved the recipe since it makes a lot of balls and I think it’s enough for four people.

  20. Avatar photoDonna Gail Broussard says

    Question for you since you are a history buff. I made the falafel (with lots of parsley and cilantro so they were green) and fried them in vegetable oil (which is soybean oil)…but everything I’m reading says refined vegetable oils are a big part of why we are so unhealthy, and we’re out of balance, getting omega 6s from them that overwhelm the lack of omega 3s, so I’m trying to use on natural, non-omega 6 oils. Back when falafel was first invented, there wasn’t any soybean or canola or corn oil and no grapeseed oil for sure (which is also an omega 6 oil with PUFAs). The most ancient oil is sesame, which I bought organic and virgin, and I tried frying falafel in this unrefined sesame oil which has a very light texture and flavor (not the strong flavor of toasted sesame oil) and they came out beautifully. Sesame oil is also an omega 6 vegetable oil, but it’s nutritious and good for you when unrefined, unlike most vegetable oils. It doesn’t have a very high smoke point, though. Avocado oil is perfect for frying, but so expensive, and I can’t imagine they used it. Coconut oil makes it taste funny. Do you have any idea what oil they fried falafel in back in the day when it was first “invented.” I’m on a health quest, fighting cancer and diabetes and high blood pressure and all manner of ills, and I really want to get away from using refined vegetable oils. History often holds the clue for how to do things the natural and healthy way. See if you can find out! I’ll write a post about you and your falafel on my blog, The Fat Lady’s Song.

    Reply

    • Avatar photoTori Avey says

      Hi Donna! My guess is “back in the day” they used olive oil, which can work here but it doesn’t have the highest smoke point. Sesame oil is also a great choice, if it worked for you I’d stick with that. Glad you’re enjoying the recipe 🙂

    • Avatar photoserena says

      I seldom fry, and when I do I use olive oil made from my own olives, wholly organic and delicious. It adds a wonderful taste to anything you can cook. Tori, I am going to fry falafels. Your turmeric variation make me curious. Ciao!

    • Avatar photoSue says

      I made these to take to a baby shower yesterday, they were scoffed back and a great success. Its important to use dried chickpeas, soak and cook them and getting the oil to the correct temperature. Don’t put in too many the pan unless you are confident of maintaining enough heat.

    • Avatar photolinda says

      Thank you for posting your question. I am trying to eliminate oils from my diet. But if I need to use it I want to make the best choice.

    • Avatar photoDavid Corwin says

      The omega 6 and omega 3 oils from vegetables and nuts are not the same as omega 3 and 6 from fish (grown wild) and animals when grown on grass. They are shorter chain fatty acids (16 and 18 carbons) as opposed to fish oil which is 20 and 22. The shorter chain oils are very inefficiently converted into the longer chain ones which we humans need. Therefore it is really misleading to treat them as if they were equal. see http://www.ncbi.nlm.nih.gov/pubmed/22698270

      Great recipe. I always used soaked and cooked peas and they never turned out very well.

    • Avatar photoMichelle says

      You could try clarified butter, or ghee. We make it ourselves, but you can also buy it. All the milk solids are gone, leaving pure oil, very high smoke point.

    • Avatar photomonika says

      If you really want to be very healthy you should try raw vegan 80/10/10 diet. You can research it. I am raw vegan and i find it a most heathiest choice on Earth!
      Love Monika

    • Avatar photoKatie says

      Hi Donna,

      I agree with you, these oils aren’t healthy options to cook with, I cook with coconut oil and I use cooking coconut oil which is tasteless and it should claim this on the front of the jar. The only other option I use when cooking (not with falafels) is Ghee. Good luck on your health quest, Katie.

    • Avatar photoLeila says

      Hi Donna & Tori,
      First of all thanks Tori for an amazing recipe that turned out great for me. I replaced wheat flour with coconut flour for a gluten free recipe and it worked perfectly well, and I threw in my arugula that was not fresh enough for salad anymore for the green version and it worked great as well. Your recipe is a great base that allows for variations.
      As for the fat used to fry the falafel a back in the day, I wonder if it could have been animal fat. I am of middle eastern origin and sadly I see everyone using high omega 6 vegetable oils these days, but I know that back in the day they used butter instead for baking, and animal fat for cooking. I’ve never seen anyone in the middle eastern countries I’ve been to use olive oil for cooking anything, not even frying an egg. Olive oil is only used as a topping at the end.
      Also olive oil has a low smoke point and stops being a healthy monosaturated fat once heated.
      In my case I fried my falafels in coconut oil, and it worked perfectly! Coconut oil doesn’t have omega 6a and is one of the healthiest sources of fat to eat, it has a very high smoke point so it’s great for frying. Some friends who are not used to coconut oil tried my falafels and loved them! They only noticed the minor coconut taste after They asked what I fried them in, and did not throw off even those who are not used to it. Plus once you add the tahini sauce/anything else you eat it with, there is no coconut trace left!
      I was out of tahini to make sauce for my falafels, so I made homemade garlic mayo with olive oil instead, yum! Just an additional idea for a less traditional way to eat them.
      Hope this helps!

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