Authentic Falafel Recipe

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Crispy outside, fluffy inside, this authentic falafel is a flavorful, budget-friendly, plant-based meal made with soaked chickpeas and fresh herbs.

Scale

1 cup dried chickpeas (about 200 g), soaked 12–24 hours
1 small onion, roughly chopped
3 garlic cloves
1 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves (optional)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon fine salt (more to taste)
1/4 teaspoon black pepper or a pinch of cayenne
1 teaspoon baking soda (added before cooking)
1–2 tablespoons chickpea flour (or all-purpose flour), only if the mixture feels loose
2 tablespoons sesame seeds (optional)
Neutral oil for frying (peanut, canola, or sunflower)
Lemon wedges and tahini sauce, for serving

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Soak the dried chickpeas in plenty of cold water for 12–24 hours. Drain very well and pat dry.
Pulse chickpeas, onion, garlic, parsley, and cilantro in a food processor until you get a fine, even crumb.
Add cumin, coriander, salt, and pepper. Pulse to combine and chill for 30–60 minutes.
Mix in baking soda and sesame seeds. If the mix feels loose, fold in chickpea flour until it holds when pressed.
Shape into 1½-inch balls or small patties and keep them chilled while heating the oil.
Fry at 350°F/175°C for 3–4 minutes until deep golden-brown, working in batches.
Drain on a rack, sprinkle with salt, and serve hot with tahini sauce, lemon, pita, and pickles.

For a lighter option, bake at 425°F/220°C for 20–25 minutes or air-fry at 380°F/193°C for 12–14 minutes.

Find it online: https://diyprzepisy.com/crispy-falafel/