Falafel Recipe

This Falafel recipe is based on the authentic way to make Middle Eastern Falafel. Enjoy this healthy and super tasty vegan recipe!

Falafel's are chickpea "patties" made with dried chickpeas, or garbanzo beans, that have been soaked overnight. After soaking you blend the beans with garlic, onion, parsley and spices to a coarse paste. Then the paste is shaped into patties and fried in oil.

Authentic No-boil Falafel Recipe

Falafel Recipe

There is absolutely no boiling in this falafel recipe! By using the soaked (raw) garbanzo beans they stick together beautifully, and there is no need for eggs or anything else to hold them together when fried.

The result is crisp, crunchy on the outside and fresh green and soft on the inside. Absolutely delightful!

The best Falafel I have eaten so far was in Lund in Sweden (!). Thanks to the immigrants and the amazing food culture brought along, you can enjoy authentic, super tasty, Middle Eastern Falafel in chilly Sweden (and many other places of course)!

I like my Falafel best stuffed in a pita pocket with lettuce, tomato and cucumber slices, red onion, pickles and either a yogurt and mint sauce, or a red hot sauce. Very often this dish is served with a lemon-tahini dressing which is tasty as well.

Here’s What You Need

Falafel ingredients
  • 1 cup dried chickpeas (makes about 2 cups soaked)
  • ½ tsp baking soda for the soaking
  • 4 cloves garlic, chopped
  • ½ cup onion, chopped
  • ½ cup green onions, chopped
  • 2 cups flat leaf parsley, largest part of stem removed and chopped
  • 2 Tbs. flour
  • ¼ tsp. baking soda
  • 1 ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. coriander
  • 1 tsp. cumin
  • Dash of cayenne pepper
  • Vegetable oil for frying

Here’s What You Do

Authentic Falafel Recipe
  1. Start by soaking the beans overnight in a large bowl with 4 cups of water and ½ tsp. baking soda.
  2. Drain and pat dry with paper towels.
  3. Add chickpeas, onions, garlic and parsley to a food processor and pulse until a coarse paste has been formed. Be careful not to make it too fine, you want a texture like coarse sand and keeping together when squeezed lightly.
  4. Transfer to a mixing bowl and mix in flour and spices well.
  5. Heat up oil in a frying pan or fryer to medium-high.
  6. Shape small patties by taking a tablespoon of the paste, and pressing together with your hands to little oval patties.
  7. Fry them 4-5 at a time on both sides until golden brown.  If the oil is too hot they will darken too fast, so check the color carefully,
  8. Place on a plate with paper towels to soak up any excess oil.

Serve with pita bread, lettuce, tomato, thinly sliced red onion, pickles, and a garlic cucumber dressing for example.


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