Authentic Mediterranean Falafel Recipe

🧆 Authentic Mediterranean Falafel Recipe

🧂 Ingredients (Makes about 18 falafel balls)
Main mixture:

1 cup dried chickpeas (not canned)

½ medium red or yellow onion, roughly chopped

4 cloves garlic

1 cup fresh parsley leaves (loosely packed)

½ cup fresh cilantro leaves (optional but traditional)

1 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper (optional, for heat)

1 tsp salt, or to taste

½ tsp black pepper1 tsp baking powder

3 Tbsp all-purpose flour (or chickpea flour for gluten-free option)

For frying:

Neutral oil (such as vegetable or sunflower oil)

🍽️ Tahini Sauce (Optional but Recommended)
½ cup tahini (sesame paste)

3 Tbsp lemon juice

1 small clove garlic, minced

¼ cup cold water (adjust for texture)

Pinch of salt

Whisk all together until smooth and creamy.

👩‍🍳 Instructions
Step 1. Soak the Chickpeas (Overnight)
Place dried chickpeas in a large bowl.

Cover with 3× their volume in water (they’ll expand).

Let soak at least 12 hours or overnight.

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• 1 tsp baking powder

• 3 Tbsp all-purpose flour (or chickpea flour for gluten-free option)

For frying:

• Neutral oil (such as vegetable or sunflower oil)

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🍽️ Tahini Sauce (Optional but Recommended)

• ½ cup tahini (sesame paste)

• 3 Tbsp lemon juice

• 1 small clove garlic, minced

• ¼ cup cold water (adjust for texture)

• Pinch of salt

Whisk all together until smooth and creamy.

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👩‍🍳 Instructions

Step 1. Soak the Chickpeas (Overnight)

1. Place dried chickpeas in a large bowl.

2. Cover with 3× their volume in water (they’ll expand).

3. Let soak at least 12 hours or overnight.

   1. Drain and rinse well before using. (Do not cook them!)

   ⚠️ Tip: Using canned chickpeas will make the mixture too wet and the falafel may fall apart when frying.

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   Step 2. Prepare the Falafel Mixture

   1. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.

   2. Pulse several times until the mixture is finely minced (not a paste).

   3. Add the baking powder and flour, then pulse a few more times to combine.

   4. The texture should be coarse but sticky enough to hold together when pressed.

   If mixture is too wet → add 1 more tablespoon of flour.
   Too dry → add 1 tablespoon of water.

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   Step 3. Chill the Mixture

   • Transfer to a bowl, cover, and refrigerate 30–60 minutes.
     (Helps the falafel hold its shape during frying.)

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   Step 4. Form the Falafel

   • Using your hands or a falafel scoop, form small balls or patties about 1½ inches wide.

   • Place on a plate or tray.

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   Step 5. Fry the Falafel

   1. Heat oil (about 2 inches deep) in a pan to 350°F / 175°C.

   2. Gently lower falafel balls into the oil in batches — do not overcrowd.

   3. Fry for 3–4 minutes per side, until deep golden brow

   4. 1. Remove and drain on paper towels.

      For a lighter version, you can bake them:

      • Preheat oven to 400°F (200°C).

      • Brush falafel with olive oil and bake for 25–30 minutes, flipping halfway.

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      Step 6. Serve

      Serve falafel warm in:

      • Pita bread or flatbread with lettuce, tomato, cucumber, and red onion.

      • Drizzle with tahini sauce or yogurt-garlic sauce.

      • Add a side of hummus or pickled vegetables for a full Mediterranean plate.

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      🌿 Tips & Variations

      • Add a touch of lemon zest for freshness.

      • Mix in a little chili for spicy falafel.

      • Freeze uncooked falafel balls for up to 3 months — fry straight from frozen.

      • For extra crispiness, rest fried falafel on a wire rack instead of paper towel.