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Homemade BEST Authentic Falafel recipe image

BEST Authentic Falafel

This BEST Authentic Falafel is packed with flavor! Crispy on the outside, fluffy on the inside, and incredibly easy to make at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine Mediterranean, Middle Eastern
Servings 4 servings

Equipment

  • Food Processor
  • Cast Iron Skillet or Deep Fryer
  • Mixing bowls
  • Slotted Spoon
  • Parchment Paper

Ingredients
  

For the Falafel:

  • 2 cups dried garbanzo beans soaked overnight
  • 2 teaspoons whole cumin seeds toasted and ground
  • 2 teaspoons whole coriander seeds toasted and ground
  • 1/2 cup chopped yellow onion
  • 3-4 cloves garlic minced
  • 1/4 preserved lemon pulp discarded, peel minced
  • 1/3 cup chopped parsley
  • 1/3 cup chopped cilantro
  • 2 teaspoons fresh lemon zest
  • 1 1/2 teaspoons salt to taste
  • 1/2 teaspoon freshly ground black pepper adds a hint of spice

For Serving:

  • homemade creamy hummus
  • preserved lemon cilantro yogurt sauce (use vegan yogurt if preferred)
  • oil for frying (high smoke point like avocado or canola)

Instructions
 

Instructions:

  • Step 1: Soak the Chickpeas - Start by soaking 2 cups of dried garbanzo beans in a large bowl of water. Let them soak overnight, or for at least 12 hours, until they are plump and tender.
  • Step 2: Toast the Spices - In a dry skillet over medium heat, toast the whole cumin and coriander seeds for about 2-3 minutes, or until fragrant. Allow them to cool slightly, then grind them until fine.
  • Step 3: Blend the Mixture - Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, toasted spices, chopped onion, minced garlic, preserved lemon peel, parsley, cilantro, lemon zest, salt, and black pepper. Pulse until coarsely ground.
  • Step 4: Chill the Mixture - Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes.
  • Step 5: Shape the Falafel - Once chilled, use your hands to form the mixture into small balls or patties, about the size of a golf ball.
  • Step 6: Heat the Oil - In a cast-iron skillet or deep fryer, heat about 2-3 inches of oil to 350°F (175°C).
  • Step 7: Fry the Falafel - Carefully add the falafel balls to the hot oil in batches, frying for about 4-5 minutes until golden brown and crisp. Remove with a slotted spoon and drain on parchment paper.
  • Step 8: Serve and Enjoy - Serve warm with homemade creamy hummus and preserved lemon cilantro yogurt sauce, garnished with fresh herbs and veggies.

Notes

  • Allow cooked falafel to cool completely before storing in an airtight container for up to 3 days.
  • To rewarm, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.
  • Frozen uncooked falafel can be cooked directly from frozen, just add a few extra minutes to frying time.
Keyword Gluten-Free, Healthy, Vegan