Falafel Recipe: A traditional Middle Eastern cuisine delicacy consisting of a deep-fried ball or patty made from chickpea batter. It is typically served in pita bread as a patty stuffed with other vegetables, but it can also be served as a burger on flatbread.
It is a popular deep-fried snack from the Middle East or Arab cuisine, and it is usually served with hummus or tahini sauce. Falafel is typically eaten as a patty with breads or wraps, but it can also be eaten as a snack on its own. Let’s make easy falafel balls or fritters as a snack in this recipe post.
Falafel is a tasty, tender on the inside and crispy on the outside snack or side dish that can be paired with a variety of dips, sauces, or chutneys. They’re also popular stuffed in pita pockets or sandwiched between slices of bread with fresh veggies. You can even make them into meatless “burgers” and serve them on buns.
To make falafel, simply grind chickpeas with the remaining ingredients, shape into balls or patties, and deep fry until golden brown.
Traditional falafel is very simple to make, so both experienced and inexperienced chefs can master this foolproof recipe.
For decades, I’ve made these at home as a favourite snack and dinner. They go great with flavorful sauces and tangy chutneys – or just a side of tomato ketchup!
When I make falafel for snacks, I like to make them in fun dip-able ball shapes. If I’m making falafel to serve in a pita or on bread, I prefer to make them as slightly flat patties.
Whatever type of falafel you make, you’ll love this simple recipe with step-by-step instructions and tips for making the best traditional falafel from scratch.
While there are no complicated steps in this recipe, I would like to share a few tips and tricks for making easy falafel. First and foremost, I would not recommend using canned chickpeas from the supermarket. I would strongly advise soaking the chickpeas overnight before using them to make the falafel dough. Second, I’ve added baking soda, which contributes to the light and fluffy texture. It is, however, completely optional, and you can safely disregard it. Finally, falafel can be served as a snack with hummus and tahini sauce, but it also goes well with green chutney and mint mayonnaise.
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Falafel Recipe Card:
- 1 cup chickpea / kabuli chana
- 1/2 onion (finely chopped)
- fistful coriander leaves
- 2 cloves garlic
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- salt to taste
- 1/2 tsp chilli powder
- 1/2 tsp pepper (crushed) (crushed)
- 1 tbsp lemon juice
- 2 tbsp maida / plain flour / refined flour / all purpose flour
- 1/4 tsp baking soda
- oil for deep frying
- To begin, soak 1 cup of chickpeas in enough water to cover overnight.
- Drain the water the next day and transfer to a bowl or food processor.
- Add 1/2 onion, fistful coriander leaves, 2 garlic cloves, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chilli powder, 1/2 tsp crushed pepper, 1 tbsp lemon juice, and salt to taste
- In addition, 2 tbsp maida should be added.
- In a food processor, blend coarsely without adding any water.
- Mix in the baking soda thoroughly.
- Now, wet your hands and make small balls. If the dough sticks to your hands, add a tbsp more maida and mix well.
- In hot oil, deep fry the balls.
- Also, keep the flame on medium and stir occasionally.
- Once the falafel has turned golden brown, drain it on kitchen paper.
- Finally, serve the falafel hot with your favourite hummus or sauce.
- Dried chickpeas: Using dried chickpeas results in the crispiest falafel texture. You can use canned chickpeas again, but your falafel will taste and texture differently than in the original recipe. Also, using canned chickpeas will probably necessitate a bit more all-purpose flour to achieve the desired semi-crumbly texture.
- Binding: All-purpose flour is used as a binding agent in traditional falafel. However, whole wheat flour can be substituted. Rice flour or chickpea flour can be used to make gluten-free falafel.
- Consistency: For perfectly shaped falafel balls or patties, the ground chickpea mixture must be the right consistency. If you grind it too much, it will become a mushy paste; if you grind it too little, it will be too coarse to hold shape. You want a crumbly semi-course mixture.
- Fry: It is critical that the oil be hot before adding the falafel mixture. If the falafel balls aren’t hot enough, they’ll soak up oil and become soggy instead of having that perfect crunchy crust. As a result, I recommend that you first fry a tiny ball of the mixture to ensure that the oil is hot. It should not crumble (due to insufficient heat) or brown too quickly (oil is too hot).
- To begin, tinned chickea does not produce the same texture as fresh chickea.
- Also, soak the chickpeas overnight if you want to grind them coarsely.
- Additionally, for more authentic flavours, combine parsley and coriander leaves.
- In addition, chill the dough for 2 hours before shaping it into balls. This aids in getting a nice shape and not breaking in oil.
- To achieve the crispy texture, use dried chickpeas. The use of canned chickpeas results in a completely different flavour and texture. You will also need to add some more all-purpose flour to properly bind the mixture.
- Fry the falafel in medium-high heat. Always test a small ball of the mixture before frying it. It should not break or become overly browned from the outside. If the oil is not hot enough, it will absorb more oil and may also break down.
- If the oil is too hot, the outside will brown too quickly, leaving the insides raw. So, when frying, use a medium to medium-high heat.
- The ground mixture has a semi-coarse or semi-fine texture. If you make it too coarse, the falafel balls will be difficult to shape. You can, however, grind to a fine consistency. The resulting texture of the fried falafel will be smooth on the inside but tasty on the outside.
- You can easily store the ground mixture in the fridge or freezer for a day. Allow the ground mixture to come to room temperature before frying.
- The nutrition facts are for one serving of traditional falafel.
- Finally, if the falafel breaks while deep frying, blend the chickpeas even more and add a tablespoon of maida.
What is the flavour of falafel?
So, how does falafel taste? Traditional falafel has a slightly crunchy texture and a rich, savoury, grainy, and herbaceous flavour, consisting of many herbs and spices such as coriander, cumin, parsley, and mint.
Is falafel vegetarian or vegan?
Falafels, which are typically served inside a pita, wrap, or flatbread, are no longer just a fast food option for vegetarians and vegans, but also a popular snack or an exciting addition to a wide range of dishes. They are high in protein, nutrients, and fibre.
Are falafels similar to hush puppies?
Falafel is a chickpea-based fritter with a texture similar to hush puppies in the United States – crispy on the outside, soft in the middle.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.