What is your preferred method of eating falafel? They go great with Mediterranean tomato and cucumber salad and warm pita sandwiches with tahini sauce or hummus. However, you can eat it on its own, part of a Mezze dish or in your salad bowls.
This Falafel Recipe is made with chickpeas, fresh herbs, and the perfect spices! In addition, you can follow below step-by-step instructions for baking or frying falafel, as well as some helpful hints.
- 2 cups dried chickpeas, or canned
- ½ tsp baking soda
- 1 cup fresh parsley leaves
- ¾ cup fresh coriander leaves
- 1 small onion
- 7-8 garlic cloves
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying
- Tahini sauce
Use dried chickpeas instead of canned chickpeas! Dried chickpeas (soaked in water for 24 hours) are a key ingredient for achieving the appropriate consistency and flavor in your falafel. Tip: Add about 12 tsp baking soda to the soaking water to soften chickpeas.
Toppings for falafel sandwich
- (A day ahead of time) In a large mixing bowl, combine the dried chickpeas and baking soda with enough water to cover the chickpeas by at least 2 inches. Soak for 18 hours overnight (longer if the chickpeas are still too hard). When the chickpeas are done, rinse them fully and pat them dry.
- In the big bowl of a food processor fitted with a blade, combine the chickpeas, herbs, onions, garlic, and spices. Run the food processor for 40 seconds at a time until all of the ingredients are properly blended and the falafel mixture is formed.
- Cover the falafel mixture in a container with plastic wrap. Refrigerate for at least 1 hour (or up to one night) before cooking.
- Add the baking powder and sesame seeds to the falafel mixture just before frying and toss with a spoon.
- Scoop tablespoonfuls of the falafel mixture and shape into 12 inch thick patties. It's easier to make the patties with damp hands.
- Fill a medium saucepan with oil to the top 3 inches. Heat the oil over medium-high heat until it softly bubbles. Drop the falafel patties into the oil carefully and fry for 3 to 5 minutes, or until crispy and medium brown on the exterior. If necessary, fry the falafel in batches to avoid crowding the pan.
- To drain the fried falafel patties, place them in a strainer or on a platter lined with paper towels.
- Serve heated falafel patties with tahini or hummus, arugula, tomato, and cucumbers on small plates, or construct falafel patties in pita bread with tahini or hummus, arugula, tomato, and cucumbers. Happy eating!