Authentic Falafel Recipe – Chickpea Patties & Israeli Salad

Last Updated on 4 months by Neha Deshmukh

Authentic Falafel Recipe – Chickpea Patties & Israeli Salad

Hey everyone! I’m so excited to share this falafel recipe with you. It’s a dish that instantly transports me back to my travels, and honestly, it’s become a bit of a weekend staple at home too. Crispy on the outside, fluffy on the inside, and bursting with flavour – what’s not to love? This isn’t just a falafel recipe, it’s the one I’ve perfected over the years, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This falafel recipe is all about authenticity. We’re going back to basics, using dried chickpeas (trust me, it makes a difference!) and a blend of fresh herbs and spices. It’s a little bit of effort, but the reward is a truly incredible falafel experience. Plus, we’re pairing it with a vibrant Israeli salad that just makes the whole meal. It’s perfect for a quick weeknight dinner, a casual get-together, or even a festive spread.

Ingredients

Here’s what you’ll need to make these amazing falafel patties and the accompanying Israeli salad:

• 1 ½ cups dried chickpeas
• ½ teaspoon baking soda
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• ½ cup coriander leaves (cilantro)
• ½ cup parsley
• ¼ cup mint leaves
• 1 teaspoon salt (or to taste)
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies
• Burger buns
• Butter (for toasting)
• Hummus
• Mayonnaise
• Tomatoes
• Cucumber
• Lime juice

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really elevate your falafel game.

• Dried Chickpeas are Key: Seriously, don’t skip this! Dried chickpeas give you that authentic, slightly crumbly texture that canned chickpeas just can’t match.
• Baking Soda Magic: The baking soda is crucial. It helps break down the chickpeas during soaking, resulting in a lighter, fluffier falafel.
• Spice it Up (or Down): The spice blend is where you can really make this recipe your own. I’ve given you a base, but feel free to adjust the cumin and chilli to your liking. Some regions in India add a touch of garam masala too – experiment!
• Fresh Herbs are Best: Don’t skimp on the fresh coriander, parsley, and mint. They add so much brightness and flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chickpeas: Start by soaking the dried chickpeas in plenty of water with the baking soda overnight. This is a must – it softens them up for grinding.
2. Drain and Grind: The next day, drain the chickpeas really well. Then, in a food processor, combine the chickpeas, onion, garlic, coriander, parsley, mint, salt, coriander powder, cumin powder, black pepper, and green chillies. Grind everything into a coarse paste. Don’t add any water! It should be a fairly dry mixture.
3. Shape the Patties: Take about 2-3 tablespoons of the mixture and shape it into 3-4 inch patties. They don’t need to be perfect – a little rustic charm is part of the appeal!
4. Cook the Falafel: You have two options here. You can air-fry the patties at 200°C (392°F) for about 15 minutes, working in batches. Or, you can shallow fry them in oil until golden brown and crispy.
5. Make the Israeli Salad: While the falafel is cooking, whip up the Israeli salad. Simply chop the tomatoes and cucumber into small pieces, then mix with chopped parsley, a generous squeeze of lime juice, and a pinch of salt.
6. Assemble and Enjoy: Toast your burger buns with a little butter. Spread some hummus on the bottom bun, top with the Israeli salad, a crispy falafel patty, and a dollop of mayo. Close it up and enjoy!

Expert Tips

• Don’t Over-Process: Be careful not to over-process the chickpea mixture. You want a coarse paste, not a smooth puree.
• Chill the Mixture: If the mixture feels too soft, pop it in the fridge for 30 minutes to firm up before shaping the patties.
• Hot Oil is Key: If you’re frying, make sure the oil is hot before adding the falafel. This will help them get crispy and prevent them from absorbing too much oil.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your mayo is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free burger buns.
• Spice Level Adjustment: For a milder falafel, remove the green chillies or use a milder variety. For extra heat, add another chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a gentle warmth.
• Festival Adaptations: During Jewish holidays like Hanukkah, falafel is often served with latkes and other fried foods. It’s a lovely addition to a festive meal!

Serving Suggestions

Falafel is incredibly versatile!

• In a Pita: Classic! Stuff a pita bread with falafel, Israeli salad, hummus, tahini sauce, and pickles.
• As Part of a Mezze Platter: Serve with hummus, baba ghanoush, tabbouleh, and other Middle Eastern dips and salads.
• With Rice and Salad: A simple and satisfying meal.

Storage Instructions

• Uncooked Falafel Mixture: You can store the uncooked falafel mixture in the fridge for up to 24 hours.
• Cooked Falafel: Cooked falafel is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to ensure the falafel patties don’t fall apart? Make sure the chickpea mixture isn’t too wet. Chilling it for 30 minutes before shaping also helps.
• Can I use canned chickpeas instead of dried? While it’s not ideal, you can use canned chickpeas in a pinch. Drain and rinse them well, and use slightly less baking soda (about ¼ teaspoon). The texture won’t be quite the same, though.
• What is the traditional accompaniment to falafel in Israel? Falafel is traditionally served in a pita with hummus, tahini sauce, Israeli salad, pickles, and sometimes amba (a tangy mango pickle).
• How can I adjust the spice level of the falafel? Remove the green chillies for a milder flavour, or add more for extra heat.
• Can I make the falafel mixture ahead of time? Yes, you can make the mixture up to 24 hours in advance and store it in the fridge.

Enjoy making (and eating!) this delicious falafel recipe. I hope it becomes a favourite in your kitchen too! Let me know how it turns out in the comments below.