How to Make Falafel | Falafel Recipe
About this recipe
Falafel is a popular Middle Eastern dish made from ground chickpeas, herbs, and spices, formed into balls and fried until crispy. This recipe focuses on using dried chickpeas instead of canned ones, which gives the falafel a better texture and flavor.
The result? Crispy on the outside and soft on the inside, perfect for serving in pita bread with tahini sauce and salad.
Ingredient notes
- Use 400g of dried chickpeas; don't use canned chickpeas for the best texture.
- For a gluten-free version, substitute regular flour or breadcrumbs with chickpea flour.
Tips from The Cooking Foodie’s video
- Soak the chickpeas overnight in cold water to ensure they soften properly before processing.
- When shaping the falafel, wet your hands to prevent the mixture from sticking.
- Fry the falafels in batches of 4-6 to ensure they cook evenly and get crispy.
Good to know
- What type of chickpeas should I use for this falafel recipe?
- Use dried chickpeas; do not use canned chickpeas.
- How long should I soak the chickpeas?
- Soak the chickpeas overnight in cold water.
- What temperature should the oil be for frying the falafels?
- Heat the oil to 360˚F (180˚C) before frying.
- Can I make this recipe gluten-free?
- Yes, you can use chickpea flour instead of regular flour or breadcrumbs for a gluten-free version.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Put the chickpeas in a large bowl and cover them with about 2-3 inches of cold water. Let soak overnight, then wash and drain.
- 2
Put the washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda, and spices. Process until smooth but crumbly.
- 3
Transfer the mixture to a large bowl, add breadcrumbs, and mix until combined. Cover and refrigerate for 1 hour.
- 4
Heat oil to 360˚F (180˚C).
- 5
Remove the falafel mixture from the fridge and using wet hands, shape into 1-inch balls.
- 6
Fry the falafels in batches, 4-6 at a time, until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
- 7
Serve as is or in pita bread with salad and tahini sauce.
Heads up — we had to guess a little:
- The quantity for flour or breadcrumbs was inferred as 30g based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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