Falafel! It’s one of my all time favorite snacks. This 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.
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 dishes 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!
Is a falafel healthy?
This traditional falafel recipe is a great vegan source of protein for people who have cut meat out of their diet. It’s relatively low in fat, and has no cholesterol if you fry it in a heart-healthy, cholesterol-free oil. And if you top it with vegetables in a pita, it becomes a filling and nourishing meal.
In the Middle East, and particularly in Israel, falafel stands are as numerous and plentiful as fast food restaurants are in the United States. Falafel is a quick and easy “meal on the go,” but it’s more nourishing and better for your heart than a burger and fries.
The idea of stuffing falafel into pita pockets is actually an invention of Yemenite Jewish immigrants to Israel. The introduction of pita sandwiches made falafel portable, which expanded its popularity and made it into the number one “fast food” in Israel. Sure beats a Big Mac, if you ask me!
What do I serve with falafel?
You can serve falafel in a variety of ways. A falafel pita sandwich is one of the more popular presentations. In this serving style, a pita pocket provides the perfect “sandwich bread” for the fritters. Stuffed with hummus and other salad-like accompaniments, a falafel pita is truly a treat. Likewise, restaurants often serve these fried vegan fritters with hummus and tahini sauce (known as a “falafel plate.”) Toum, a thick Middle Eastern garlic sauce, makes a delicious accompaniment as well.
Enjoying Falafel Recipes in the Mediterranean and Middle East
I travel in the Mediterranean quite a bit, and falafel is my favorite on-the-go street food in this region. It is popular in many countries, including Egypt, Syria, Lebanon, Greece, and Turkey. And in Israel it has become ubiquitous, found in nearly every neighborhood. Ask any Israeli, and they’re sure to have a favorite falafel stand or restaurant.
On one of my first trips to Israel, our friends took us to Mana Mana Falafel in Tel Aviv. It was one of my very first experiences with Israeli falafel. Three generations ran the place — a grandfather, father, and son.
When I was there, I enjoyed a truly amazing falafel pita — crispy on the outside, hot and fluffy on the inside, with fresh toppings grown on local kibbutzim. Apparently the restaurant has changed management since then, but I’ll fondly remember it as one of my favorite falafel experiences.
Many years have passed since then, and I’ve had the pleasure of enjoying falafel all over Israel. I’ve also cooked falafel in local kitchens with families who grew up making this special dish. Currently, I really enjoy the falafel from Hakosem – otherwise known as “The Magician.” My friend Ariel Rosenthal runs this amazing food stand. If you’re ever in Tel Aviv, I highly recommend making a special trip to Hakosem! The lines are long, but it’s worth the wait.
Falafel can be made with either fava beans or chickpeas. The following traditional falafel recipe contains methods for using either legume. Historically, early versions of falafel were made with fava beans (and even earlier versions were made of lentils). Consequently, fava beans are still the falafel “legume of choice” in Egypt and other Arab countries. On the other hand, Israeli falafel is almost universally made from chickpeas. This is because many Jews have a medical deficiency called G6PD, a hereditary enzymatic deficiency that can be triggered by fava beans. Chickpeas, or garbanzo beans, provide the perfect substitute.
Here is my recipe for chickpea falafel, along with a few variations you can try. I have also included an Egyptian falafel recipe variation at the end of this post, if you would like to try making it with fava beans. It’s greener and spicier than Israel-style falafel.
You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.
I’ve also included instructions for constructing your own falafel pita. Here is my favorite way to make it… start with a layer of hummus deep inside the pocket, then add the falafel, lettuce, tomatoes, and a few dill pickle slices. Top with a thin layer of tahini sauce.
Okay, I’m making myself hungry! 🙂 Enjoy!
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Falafel
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)
NOTES
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).
- They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
- TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
- 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.
Nutrition
tried this recipe?
Let us know in the comments!
Brittany Sahatjian says
Absolutely delicious! These will definitely be a regular in my dinner rotation from now on. Thank you!
Jenny says
These are AMAZING! I have never had falafel before, but one bite and I was hooked. I baked them, I fried them, I froze them and fried them again. Any way I tried them they were to die for. I made some whole wheat pita pockets and stuffed them with lettuce, tahini, your Israeli salad and the green falafel and it is my new favorite thing. Thank you♡
Ruby says
Thanks for the recipe! We have eat many falafel and this is the best yet. Even my most picky littles gave it a thumbs up👍 I appreciate all your notes. Excited to try more of your recipes. Chow!
Isabella says
I’ve tried falafel in several places, and also tried different recipes, this is definitely the best one I’ve ever tried! I’ve done mine in the airfryer, it turned out delicious and crunchy! Loved it!
Helen says
This is absolutely delicious. I made too much so I refrigerated the unused dough and fried it 3 days later.
It kept beautifully in the fridge in the dough stage.
Kim says
OMG, these were amazing. It was my first try making falafel and I wouldn’t change a thing. Thank you!
Shawn says
Good starting place. Like some others posted, I increased the amount of garlic and the seasoning. I tried the air fryer first at 370 degrees for about 12 mins turning half way in between. The outside was a little hard for my taste. As usual, deep frying won. The texture was perfect! Now I will try to freeze the rest.
Dragica says
The spices I found in my local shops weren’t ground, so I used my coffee grinder and now the second (!) batch is done. It’s absolutely delicious! I baked my falafel in the oven with a little olive oil. After 10 minutes I dropped a few drops of oil on each piece and I cooked for another 15 minutes, like you suggested.
I love it so much! Thank you, dear Tori!
Sharon Clark says
I live in a small rural city where they eat mostly their own traditional food but few will try something different. I have to order many of the ingredients I want to use to make all the diverse foods that I have grown up with and experienced. It will be nice to know I will be able to create many of the foods that I’m accustomed to!
Sarah says
CHICKPEA (corn)BREAD!!
Tori – your recipe is delicious and exactly what I’d long sought. I want to try something a little more nutritious in replacing one of my favs – buttermilk cornbread. I used your recipe, added buttermilk, an egg, and baking powder. Wahlah! It worked great!! Yum!
Sarah says
Super flavor, delicious! I’ve always wanted to cook my own!
Any recommendations on them not being so dense. They held together well as I tried to roll them gently and not tight. I also tried not to obliterate the beans while using the food processor. They still did not come out as light but thicker than desired. (They still tasted great and is a substitute for cornbread!)
Tori Avey says
Hi Sarah! Did you add the baking powder? It definitely helps to lighten them up.
Sarah says
I did but before I put the mixture in the fridge. Will try adding it after the mixture is refrigerated and before I roll the balls.
BTW, I made chickpea (“corn”)bread using your recipe, and it was delicious! Can’t wait to try it again. I added buttermilk (of which I couldn’t subsequently taste, but it made a huge difference than when I didn’t add any milk at all), an egg, and baking powder. Much YUM!
I love your basic recipe, Tori, and have shared it with many! Thank you!
Kae L says
Made these for the first time. So so good! I will never eat another falafel from a mix again. It is worth the extra time and effort. It took me a few tries to get them fried right but by the end I felt like a pro. Thank you for sharing this! I will try baking some next time.
Maurice says
I’ve tried the recipe for the first time and baking them and they were amazing!
Cheers
Calene says
Is it possible to mix in a bit of canned chickpeas to the dried when processing?
Tori Avey says
I have never tried that, so not sure.
Laura Reijonen says
Btw I use this recipe repeatedly so thank you for sharing. Today I used Brown chickpeas and it came out really crispy. I used 2 tbsps chapatti flour to keep it reliable.
Michelle Taylor says
Thanks Tori for your reply and assurance. I made them just now and they came out great!! I love your site and have been following you for years!
Tori Avey says
So happy it worked out Michelle! Really glad you’re enjoying the site. 🙂
Michelle says
I soaked my chickpeas according to the instructions but I can’t say that they came out tender. I am wondering if I will need to adjust the recipe in order to keep them moist when making into balls.
Tori Avey says
They won’t be tender after soaking like cooked chickpeas would be, but they should be a bit softer than when you started soaking.
Maurice Balk says
Significant site. Fantastic instructions, variations. and supplemental, background information. So clear and well organized!
Tori Avey says
Thank you!
DELIA THALIA PAPAGEORGIOU says
I made this today. They are still in the fridge, but I did test-fry one. Good I did so, coz it was to crunchy on outside. I took your advice, blendid more. After second test-fry, PERFECTO…. Thanks so much
Tori Avey says
Great! So glad you did a test. 🙂
Shelby says
The sesame seed version is delicious!