Best 3 Authentic Falafels Recipes

Falafel is a popular Middle Eastern dish consisting of deep-fried balls or patties made from chickpeas or fava beans. Often served in a pita pocket with various toppings and sauces, falafel is a delicious and nutritious meal that is perfect for vegetarians and vegans. Authentic falafel is made with a combination of chickpeas and herbs, and the perfect recipe will result in a crispy exterior and a flavorful, soft interior. Read on for the best recipe to cook authentic falafel at home.

Check out the recipes below so you can choose the best recipe for yourself!

FALAFEL RECIPE

Falafel Recipe image

One of the incredible street foods of the Middle Eastern world, this falafel recipe is the authentic one to try.

Provided by Chef Tariq

Categories Mezze

Number Of Ingredients 16

Ingredients

2 cup Chickpeas (dried, soaked overnight)
¼ cup Cilantro (finely chopped)
¼ cup Parsley (finely chopped)
2 Garlic Cloves (minced)
1 tsp Coriander (ground)
1 tsp Cumin (ground)
1 tbsp Lemon Juice (ground)
½ tsp Salt
1 tbsp Olive Oil
½ tsp Baking Soda
½ tsp Baking Powder
1 tbsp Vinegar
1½ tbsp Tahini
1 Hot Chili Pepper
½ Onion
Vegetable Oil for Deep Frying

Steps:

Soak chickpeas overnight in a generous amount of water.
Drain chickpeas and add to a food processor.
Add all other ingredients to the chickpeas.
Process until well mixed and mixture resembles coarse wet sand.
Use a falafel scooper or shape into balls using your hands.
Deep fry until golden brown.
Drain on paper towels.
Serve while hot.

Nutrition Facts : Calories 47 kcal, Carbohydrate 6 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOW TO MAKE FALAFEL

How to Make Falafel image

Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)

Provided by Suzy Karadsheh

Categories Entree

Time 50m

Number Of Ingredients 21

Ingredients

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

Steps:

(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg

AUTHENTIC FALAFELS

Authentic Falafels image

These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.

Provided by Kathleen Woods Rubino

Categories Appetizers and Snacks Beans and Peas

Time 9h40m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup dried chickpeas
½ teaspoon baking soda
1 tablespoon water
1 ⅓ tablespoons sesame seeds
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground coriander
½ teaspoon ground black pepper
½ teaspoon red chili powder
½ teaspoon white sugar
¼ teaspoon ground turmeric
1 pinch asafoetida powder
1 quart vegetable oil for frying, or as needed

Steps:

Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 20.8 g, Fat 17.7 g, Fiber 5.9 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 582.4 mg, Sugar 3.7 g

Tips:

Choose the right beans. Dried chickpeas are the traditional choice for falafel, but you can also use fava beans or a combination of both. If using dried beans, soak them overnight before cooking.
Cook the beans until they are very soft. This will help them bind together better when you form the falafel balls.
Drain the beans thoroughly. Any excess moisture will make the falafel balls too soft.
Add plenty of herbs and spices. This is what gives falafel its characteristic flavor. Common spices include cumin, coriander, and paprika.
Don't overwork the falafel mixture. Overworking will make the falafel balls tough.
Chill the falafel mixture for at least 30 minutes before frying. This will help the flavors to meld and the falafel balls to hold their shape better.
Fry the falafel balls in hot oil until they are golden brown and crispy.
Serve the falafel balls hot with your favorite dipping sauce. Tahini sauce is a classic choice.

Conclusion:

Falafel is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is a good source of protein, fiber, and vitamins and minerals. With a little planning and effort, you can easily make falafel at home. So next time you are looking for a healthy and flavorful meal, give falafel a try.