Falafel

Falafel

Based on 77 ratings
In app
"This recipe has been updated to improve your cooking experience (January 2024). My go-to recipe for authentic, crispy, green falafels. No canned chickpea shortcuts here! Stick with dried chickpeas for an authentic texture and flavor. What’s super cool about this recipe is its practicality: Prep the mixture ahead and let it chill in the fridge (or even freezer), ready to fry up whenever the mood strikes."
Difficulty
Medium 👍
Preparation
25 min
Baking
0 min
Resting
1140 min

Ingredients

2Servings
MetricImperial
200 g
dry chickpeas
¾ tsp
baking powder
½
onion
cloves
garlic
¼
chili
20 g
parsley
10 g
cilantro
½ tsp
ground cumin
½ tsp
ground coriander
1 tbsp
sesame seeds
5 g
mint
100 g
full-fat Greek yogurt
salt
pepper
vegetable oil (for deep frying)
cucumber (for serving)
tomato (for serving)
pita bread (for serving)

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

Utensils

bowl (large), sieve, cutting board, knife, food processor, airtight container, ice cream scoop (optional), pot (small), ladle, paper towels, bowl (small)

Nutrition per serving

Cal475
Fat11 g
Protein26 g
Carb72 g
  • Step 1/4

    In a large bowl, place the dried chickpeas and the baking powder and cover with water, ensuring there is at least 5 cm of water above the chickpeas. Leave to soak overnight, approx. 18 hours, or even longer if the chickpeas are still too hard. Then, drain the chickpeas well and pat dry.
    • 200 g dry chickpeas
    • ¾ tsp baking powder
    • bowl (large)
    • sieve

    In a large bowl, place the dried chickpeas and the baking powder and cover with water, ensuring there is at least 5 cm of water above the chickpeas. Leave to soak overnight, approx. 18 hours, or even longer if the chickpeas are still too hard. Then, drain the chickpeas well and pat dry.

  • Step 2/4

    Peel and dice the onions and garlic, and finely chop the chili. Place the chickpeas, herbs, onions, garlic, chili and spices into a food processor (or stick blender and bowl) and process until well combined. Add in the sesame seeds and stir with a spoon. Pour the mixture into a container and cover tightly. Leave to rest for at least 1 hour.
    • ½ onion
    • cloves garlic
    • ¼ chili
    • 20 g parsley
    • 10 g cilantro
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • 1 tbsp sesame seeds
    • cutting board
    • knife
    • food processor
    • airtight container

    Peel and dice the onions and garlic, and finely chop the chili. Place the chickpeas, herbs, onions, garlic, chili and spices into a food processor (or stick blender and bowl) and process until well combined. Add in the sesame seeds and stir with a spoon. Pour the mixture into a container and cover tightly. Leave to rest for at least 1 hour.

  • Step 3/4

    Just before frying, shape the mix into small patties either with moistened hands or an ice cream scoop. Fill a medium-sized pot with approx. 7 cm of oil or enough to cover the falafels and heat over medium-high heat. Working in small batches, carefully fry the falafel patties in the oil for approx. 4—6 min. until crispy and golden brown on the outside. Drain the fried falafel patties on a paper towel.
    • vegetable oil (for deep frying)
    • ice cream scoop (optional)
    • pot (small)
    • ladle
    • paper towels

    Just before frying, shape the mix into small patties either with moistened hands or an ice cream scoop. Fill a medium-sized pot with approx. 7 cm of oil or enough to cover the falafels and heat over medium-high heat. Working in small batches, carefully fry the falafel patties in the oil for approx. 4—6 min. until crispy and golden brown on the outside. Drain the fried falafel patties on a paper towel.

  • Step 4/4

    Roughly chop mint leaves, slice cucumber and roughly chop tomatoes. Mix Greek yogurt, chopped mint, salt and pepper in a small bowl. Serve the falafels hot in pita bread with the yogurt dip, tomatoes and cucumber. Enjoy!
    • 5 g mint
    • 100 g full-fat Greek yogurt
    • salt
    • pepper
    • cucumber (for serving)
    • tomato (for serving)
    • pita bread (for serving)
    • bowl (small)

    Roughly chop mint leaves, slice cucumber and roughly chop tomatoes. Mix Greek yogurt, chopped mint, salt and pepper in a small bowl. Serve the falafels hot in pita bread with the yogurt dip, tomatoes and cucumber. Enjoy!

  • Enjoy your meal!

    Falafel
FAQ

Yes, traditional falafel is gluten-free as it is made from chickpeas or fava beans, which do not contain gluten. However, some recipes may include wheat flour in the mix, so it's essential to check the ingredients if you have gluten sensitivities.

How-To Videos

See all
how-to-freeze-and-reheat-meatballs-2-ways

How to freeze and reheat meatballs, 2 ways

how-to-prepare-a-chili

How to prepare a chili

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-chop-herbs

How to chop herbs

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!