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Falafel | How to Make Falafel Recipe

Homemade Falafel Recipe | How to make falafel at home?

Sumit Malhotra
Homemade Falafel Recipe | How to make falafel at home? Falafel is a popular Middle Eastern “street fast food” or a snack made with a mixture of chickpeas, fresh herbs, and spices. This mixture is then formed into a small patties or balls and deep fried.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Middle Eastern
Servings 5 People
Calories 90 kcal

Ingredients
  

Make Falafel

  • 1 cups dried chickpeas
  • ½ piece medium onion or 2 small ones
  • 3 piece garlic cloves large
  • ½ cup chopped mint
  • 1 ½ cup chopped cilantro
  • ½ teaspoon baking soda
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • ½ teaspoon red chilli flakes
  • 1 teaspoons rock salt
  • ½ teaspoon ground black pepper
  • 1 tablespoons sesame seeds

Deep fry

  • 1 inch Vegetable Oil For deep frying

Instructions
 

Make Falafel

  • Soak: Place chickpeas in a large bowl, cover with plenty of cold water and soak for 24 hours or overnight. Drain well.
  • Chop: Finely chop the onions & garlic on a grater and add it to the blending pot.
  • Mix: Add chickpeas, roughly chopped herbs, baking soda, cumin, coriander, chilli flakes, salt, and pepper.
  • Blend: Process for 30 seconds. Scrape the mixture down the bowl's walls and process again for about 10 seconds. Scrape again, repeat a couple more times until you have the right consistency: the mixture should look like coarse. Don’t overprocess; you should not have a paste.
  • Refrigerate: Transfer the mixture to a bowl, cover and refrigerate for at least 4 hours and up to 24.
  • Make balls: Add sesame seeds just before forming and cooking the balls. Scoop with a falafel scoop or your hands and form balls or discs. I usually make about 10 balls of approximately.

Deep Fry Falafel

  • Pour oil in a large skillet, about 1 inch (2 ½ cm) depth and heat.
  • Fry: Place the balls into the hot oil using a slotted spoon. Cook in batches for about 4-5 minutes per batch. Turn the balls a few times in between to cook on all sides.
  • Remove with a slotted spoon when crispy and deeply golden brown. Place on paper towels to remove the excess oil.
  • Serve with sauces and salad while they are still hot.

Make a falafel pita pocket sandwich

  • Thinly slice the red onion. Slice the tomato, cucumber, and pickled beet.
  • Warm the pita pockets if you wish. 
  • If using a whole small pita pocket, cut a little bit of it so that you can open it up.
  • Spread hummus generously into the opened bread. Fill the pita sandwiches with the veggies.
  • Stuff some falafel into the sandwich. If they are too large/round, cut them in half, they will fit better inside the bread.
  • Add a little crumbled feta cheese if you like.

Notes

  1. Refrigerate the mixture for at least one hour; this way, the falafel balls or patties hold together better and will not fall apart during cooking.
  2. Depending on its size, you can make a sandwich using a whole small one or half of a large pita.
  3. Sauces you can use are labneh, tzatziki, sriracha, or another hot sauce.
Keyword Falafel, Falafel Recipe, Falafel SAndwich, Homemade Falafel, Make Falafel, Make Falafel Sandwich