Authentic Falafel Recipe – Chickpea & Herb Fritters

Last Updated on 2 months by Neha Deshmukh

Authentic Falafel Recipe – Chickpea & Herb Fritters

Hey everyone! If you’ve ever craved that warm, crispy, utterly delicious falafel you get from your favourite street food vendor, you’re in the right place. I remember the first time I tried falafel – it was on a trip to Delhi, and I was instantly hooked! Now, I love making it at home, and honestly, it’s way easier than you think. This recipe is my go-to, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This falafel recipe isn’t just good – it’s authentic. We’re building flavour from the ground up, using simple ingredients and a little bit of patience. You’ll love how incredibly flavourful and crispy these chickpea fritters are. Plus, making them at home means you can customize the spice level and freshness to your exact liking! It’s a fantastic vegetarian (and easily vegan!) option that’s perfect for a quick lunch, a light dinner, or even a party.

Ingredients

Here’s what you’ll need to make these amazing falafel:

• 1 cup pre-soaked dry chickpeas
• 3 cloves garlic
• A handful parsley (or coriander)
• ½ small onion, chopped
• ¼ tsp Kashmiri red chili powder
• ¼ tsp black pepper powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• Salt to taste
• 1 tbsp chickpea flour (besan)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference in your falafel.

• Pre-soaked Chickpeas: This is key. Don’t skip this step! Soaking the chickpeas overnight (or for at least 8 hours) softens them, so they blend beautifully and don’t fall apart during frying.
• Kashmiri Red Chili Powder: This isn’t just about heat; it’s about colour! Kashmiri chili powder gives the falafel a gorgeous reddish hue and a mild, fruity flavour. If you can’t find it, regular chili powder will work, but the colour won’t be as vibrant.
• Parsley vs. Coriander – Regional Variations: Traditionally, you’ll find falafel made with either parsley or coriander (cilantro). In North India, coriander is more common, giving it a brighter, citrusy flavour. I personally love using coriander, but parsley works beautifully too – or even a mix of both! Feel free to experiment and see what you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain the pre-soaked chickpeas really well. We don’t want any excess water.
2. Now, pop the chickpeas, garlic, parsley (or coriander), chopped onion, Kashmiri red chili powder, black pepper powder, cumin powder, coriander powder, and salt into your food processor.
3. Blend everything until it forms a cohesive dough. It shouldn’t be too smooth – a little texture is good!
4. Add the chickpea flour (besan) and pulse a couple of times to combine. This helps bind everything together.
5. Shape the mixture into about 10 small balls. Don’t worry about making them perfect!
6. Place the falafel balls on a plate and refrigerate for at least 10 minutes. This helps them firm up and hold their shape during frying.
7. Heat oil in a deep pan over medium-low heat. You want enough oil to fully submerge the falafel.
8. Carefully fry the falafel balls until they’re golden brown and crispy on all sides. This usually takes about 5-7 minutes.
9. Remove the falafel from the oil and drain them on paper towels.

And that’s it! Seriously, wasn’t that easy?

Expert Tips

• Don’t overcrowd the pan: Fry the falafel in batches to maintain the oil temperature.
• Oil Temperature is Key: If the oil isn’t hot enough, the falafel will absorb too much oil and become soggy. Too hot, and they’ll burn on the outside before cooking through.
• Texture Matters: The mixture should hold its shape, but not be overly dry. If it’s too wet, add a little more chickpea flour.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is already gluten-free, as chickpea flour is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of Kashmiri red chili powder (or add a pinch of cayenne pepper) to control the heat. My family prefers a milder flavour, so I usually stick to ¼ tsp.
• Ramadan/Festive Season Adaptations: Falafel is a popular snack during Ramadan. You can serve it with a variety of chutneys and dips for a festive spread.

Serving Suggestions

Okay, the best part – eating! Here are a few of my favourite ways to serve falafel:

• In Pita Bread: Classic! Stuff pita bread with falafel, hummus, tahini sauce, chopped salad, and pickles.
• With Tahini Sauce: A must-have! A simple tahini sauce (tahini, lemon juice, garlic, and water) is the perfect accompaniment.
• As Part of a Mezze Platter: Serve with hummus, baba ghanoush, olives, and other Middle Eastern dips and salads.
• With a Fresh Salad: A vibrant salad with tomatoes, cucumbers, and onions adds a refreshing contrast to the crispy falafel.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions:

1. What is the best way to pre-soak the chickpeas for falafel?

Place the dry chickpeas in a large bowl and cover them with plenty of water. They’ll expand as they soak, so make sure there’s enough room! Soak them overnight, or for at least 8 hours.

2. Can I use canned chickpeas instead of dried?

While you can use canned chickpeas, the texture won’t be quite the same. Dried chickpeas give the best results. If you do use canned, make sure to drain and rinse them thoroughly, and use less chickpea flour.

3. How do I achieve perfectly crispy falafel?

Make sure the oil is at the right temperature (medium-low) and don’t overcrowd the pan. Frying in batches is key!

4. What is the difference between parsley and coriander in falafel, and can I use both?

Parsley has a milder, slightly peppery flavour, while coriander has a brighter, citrusy flavour. You can definitely use both! It’s all about personal preference.

5. How can I adjust the spice level of the falafel?

Adjust the amount of Kashmiri red chili powder or add a pinch of cayenne pepper to increase the heat.

6. What is the best sauce to serve with falafel?

Tahini sauce is a classic! But hummus, yogurt sauce, or even a spicy chutney all work beautifully.

Enjoy making (and eating!) these delicious falafel. Let me know how they turn out in the comments below!