Authentic Falafel Recipe – Chickpea, Herb & Spice Delight

Last Updated on 6 months ago by Neha Deshmukh

Authentic Falafel Recipe – Chickpea, Herb & Spice Delight

Hey everyone! If you’ve ever craved that crispy, flavorful bite of falafel from your favorite Middle Eastern spot, you’re in the right place. I remember the first time I tried falafel – it was at a little street food stall during a trip, and I was instantly hooked! Now, I love making it at home, and I’m so excited to share my recipe with you. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This falafel recipe isn’t just about recreating a takeout favorite. It’s about experiencing a burst of fresh herbs, warm spices, and perfectly textured chickpeas in every single bite. It’s incredibly satisfying, surprisingly versatile, and a fantastic way to enjoy a plant-based meal. Plus, making it yourself means you control the ingredients and can adjust the spice level to your liking!

Ingredients

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

• 1 ½ cups dried chickpeas, soaked in cold water overnight (about 240g)
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• ½ cup coriander leaves (6-7 sprigs), coarsely chopped (about 30g)
• ½ cup parsley (6-7 sprigs), coarsely chopped (about 30g)
• ¼ cup mint leaves (4-5 sprigs), coarsely chopped (about 15g)
• 1 ½ teaspoon salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)
• Vegetable Oil / Canola oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference.

• Dried vs. Canned Chickpeas: Seriously, use dried chickpeas. I know it requires planning ahead with the overnight soak, but the texture is just so much better. Canned chickpeas are too soft and will result in a mushy falafel.
• Herb Variations: Traditionally, falafel uses a lot of parsley and coriander. But, depending on where you are in India, you might find people using more cilantro (the leaves of coriander) or even adding a touch of dill! Feel free to experiment.
• Baking Soda Magic: Don’t skip the baking soda when soaking the chickpeas! It helps break down the skins and creates a lighter, fluffier texture. It’s a little trick my grandmother taught me, and it makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those chickpeas! Place them in a large bowl with plenty of water and about 1 teaspoon of baking soda. Let them sit overnight (8-10 hours).
2. The next day, drain the chickpeas really well. You want them as dry as possible.
3. Now, roughly chop your onion, garlic, coriander, mint, and parsley. Don’t worry about being too precise – it’s all going into a food processor!
4. Add all the ingredients – chickpeas, onion, garlic, herbs, salt, coriander powder, cumin powder, pepper, and green chillies (if using) – to the food processor.
5. Pulse it all together! You want a coarse paste, not a smooth puree. Scrape down the sides as needed. Don’t add any water – the chickpeas should bind everything together.
6. Heat about 2-3 inches of oil in a deep pot or fryer to 350°F (175°C).
7. Gently form the mixture into 1-inch balls. Don’t pack them too tightly, or they’ll be dense.
8. Carefully drop the falafel into the hot oil in batches. Don’t overcrowd the pot!
9. Fry for 3-4 minutes, flipping once after about a minute, until they’re golden brown and crispy.
10. Drain on paper towels and serve immediately!

Expert Tips

Want to make sure your falafel game is strong? Here are a few tips I’ve learned over the years:

• Consistency is Key: The mixture should hold its shape when you try to form a ball, but not be overly dry. If it’s too wet, add a tablespoon of chickpea flour (besan) at a time. If it’s too dry, add a teaspoon of water at a time.
• Preventing Fall-Apart Falafel: If your falafel is falling apart in the oil, it’s likely because the mixture isn’t binding well enough. Try adding a little more chickpea flour.
• Oil Temperature Control: Maintaining the right oil temperature is crucial. If the oil is too cool, the falafel will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through. A kitchen thermometer is your best friend here!

Variations

Let’s get creative!

• Vegan Falafel: This recipe is naturally vegan!
• Gluten-Free Falafel: This recipe is naturally gluten-free!
• Spice Level Adjustments: For mild falafel, omit the green chillies. For medium, use 1 chilli. For hot, use 2 or more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: These are perfect for Ramadan iftar spreads or even as a savory snack during Diwali! My family loves to make a big batch for celebrations.

Serving Suggestions

Okay, you’ve got a plate of golden-brown falafel… now what?

• Pita Pockets: The classic! Stuff warm pita bread with falafel, hummus, tahini sauce, chopped salad, and pickles.
• Wraps: Use a tortilla or roti for a quick and easy wrap.
• Salads: Add falafel to a vibrant salad with mixed greens, tomatoes, cucumbers, and a lemon-tahini dressing.
• Dips: Serve with hummus, tahini sauce, tzatziki, or your favorite yogurt-based dip.

Storage Instructions

Leftover falafel? Yes, please! Store cooled falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

1. Can I use canned chickpeas for falafel? What adjustments should I make?

While I strongly recommend dried chickpeas, you can use canned. Drain and rinse them thoroughly, and pat them very dry. You might need to add a tablespoon or two of chickpea flour to help bind the mixture.

2. Why is baking soda important in this recipe?

Baking soda helps break down the chickpea skins during soaking, resulting in a lighter, fluffier falafel. It’s a game-changer!

3. My falafel mixture is too wet/dry. How do I fix it?

If it’s too wet, add chickpea flour (besan) one tablespoon at a time. If it’s too dry, add water one teaspoon at a time.

4. How can I tell when the oil is hot enough for frying?

A kitchen thermometer is best – aim for 350°F (175°C). If you don’t have one, drop a tiny piece of the falafel mixture into the oil. If it sizzles and floats to the surface, it’s ready!

5. Can I bake these falafel instead of frying?

You can! Preheat your oven to 400°F (200°C). Place the falafel on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried falafel, but still delicious.

6. What is the best way to store leftover falafel?

Store cooled falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain some crispiness.

Enjoy making these falafels! I hope this recipe brings a little bit of joy to your kitchen. Let me know how they turn out in the comments below!