Homemade Falafel Recipe

This falafel recipe holds a special place in my heart because it’s a staple in Jordanian breakfast, alongside iconic dishes like hummus, foul moudamas, and egg omelets. More than just a dish, falafel is deeply rooted in our food culture, bringing families and communities together across Jordan and the Middle East. The aroma of freshly fried falafel, the crisp golden crust, and the vibrant green center instantly transport me back to lazy weekend mornings and bustling street markets filled with the irresistible scent of sizzling falafel.

The secret to a truly authentic falafel recipe is the perfect balance of fresh herbs, warm spices, and traditional techniques. In my blog post, Here’s What My Jordanian Breakfast Taught Me, I dive deeper into the cultural significance of these beloved flavors. But today, I’m sharing my favorite falafel recipe that guarantees crispy, flavorful falafel every time.

So, if you’re craving homemade falafel that tastes just as good (or even better) than your favorite restaurant’s, keep reading! You’ll also find the best pairings to make your falafel feast complete.

What is Falafel?

Falafel is a cherished Middle Eastern dish known worldwide. These deep-fried patties are typically made from chickpeas or fava beans blended with herbs, spices, and aromatic ingredients. While its origins trace back to ancient Egypt, variations abound, with chickpeas being the main ingredient in most. Regional twists, like Egyptian ta’ameya, may use fava beans, and spices and herbs vary by location.

Falafel boasts a distinctive savory, nutty, and herbaceous flavor profile. Ingredients like chickpeas, parsley, cilantro, garlic, and spices like cumin and coriander create this unique taste. The crispy exterior gives way to a moist and tender interior, making each bite a vegan delight. Enjoy Falafel worldwide, and explore my perfected vegan falafel recipe for a flavorful experience!

Ingredients For Best Falafel Recipe

• Dried Chickpeas (soaked overnight): Earthy and nutty with a slightly starchy texture.
• Fresh Parsley: Fresh, herbaceous, and slightly peppery, adding brightness to the falafel.
• Fresh Cilantro: Fresh and citrusy with a hint of spice, contributing a refreshing flavor.
• Onion: Sweet and pungent when raw but milder and slightly sweet when cooked, adding depth to the falafel.
• Garlic: Strong, pungent, and slightly spicy when raw, but becomes sweeter and less intense when cooked, infusing a savory note.
• Jalapeno Pepper: Moderately spicy with a hint of fruitiness, providing a subtle kick to the falafel; this is optional.
• Ground Cumin: Earthy, warm, and slightly nutty, adding depth and warmth to the flavor.
• Ground Coriander: Citrusy and slightly sweet with a subtle hint of spice, complementing the other flavors.
• Salt: Enhances and balances the overall flavor, bringing out the natural tastes of the ingredients.
• Baking Powder: Adds a slight acidity and helps with the falafel’s texture and rise.
• Baking Soda: Alkaline in nature aids in the falafel’s rise and texture.
• Sesame Seeds: Bring a delightful crunch and nutty undertones, elevating the flavor profile with their distinctive earthy richness
• Vegetable Oil (for frying): Neutral in flavor, the oil is used for frying and doesn’t contribute much taste to the falafel.

Tips for Achieving the Best Homemade Falafel

• Start with dry garbanzo beans and soak them for at least 12 hours. For every 2 cups of dry beans, you’ll get about 4 1/2 cups (29 oz) of soaked beans, which yields approximately 22 falafel pieces, each weighing around 1.3 oz.
• Enhance the falafel’s texture and rise by using both baking powder and baking soda. A general guideline is to use about 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda per cup of soaked beans.
• Incorporate two tablespoons of sesame seeds into the garbanzo mixture before grinding to eliminate the need for flour in the recipe. You can also sprinkle some sesame seeds onto the formed falafel patties for added nutty flavor and crunch.
• Adjusting Consistency: If your falafel mixture is too dry, add water, a tablespoon at a time. If it’s too wet, add more flour or breadcrumbs to achieve the right texture.
• Resting the Mixture: After blending the falafel mixture, refrigerate it for at least 30 minutes. This enhances flavors and helps the mixture hold together when forming falafel.
• Testing Oil Temperature: Use high-heat oil like canola or vegetable oil and preheat it to 350°F (175°C). To check if it’s ready, drop a small piece of mixture; it should sizzle and brown quickly. Adjust the heat as needed to maintain the temperature.
• Draining Excess Oil: After frying, place the falafel on paper towels or a wire rack to remove excess oil, ensuring a crispier result.

Delicious Ways to Enjoy Falafel

• Dip into Flavor: Falafel pairs wonderfully with Middle Eastern dips like muhammara and beet hummus. The combination of Falafel and hummus is a classic favorite.
• Classic Falafel Sandwich: Savor the warm embrace of pita bread filled with freshly fried Falafel and a light spread of creamy hummus. Complement it with a refreshing tahini tomato-cucumber salad for a delightful crunch.
• Lavash Wrap: Roll your homemade Falafel in soft lavash bread, adding slices of fried eggplant and potatoes for a medley of flavors and textures. Enhance it with a creamy yogurt sauce or a drizzle of tahini dressing.
• Falafel Bowl: Create a vibrant bowl featuring Falafel atop fluffy couscous or rice. Surround it with tempting toppings like creamy hummus, zesty tabbouleh, and a medley of chopped vegetables. Drizzle tahini sauce generously for a satisfying meal.
• Mezze Platter: Assemble a grand feast with a mezze platter that includes Falafel, tabbouleh, kibbeh, manakish, hummus, moutabbal, and baba ganoush. The diverse flavors create a memorable dining experience.