Delicious Authentic Falafel Recipe
This delicious, easy-to-make falafel recipe is jam-packed with spices, vegetables, and herbs for the ultimate Middle Eastern dish.
Ingredients
- 1 ½ cups dry garbanzo beans
- 1 ½ cups dry shelled and split fava beans
- 1/2 medium-sized peeled and roughly chopped yellow onion
- 5 trimmed garlic cloves
- ½ bunch roughly chopped green onions, root end trimmed
- 1 medium-packed cup flat leaf Italian parsley leaves
- ½ medium-packed cup cilantro leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon baking powder
- neutral flavored oil for frying
Instructions
- Add the dried garbanzo beans to a container and completely cover it with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
- Add the dried fava beans to a separate container and completely cover with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
- Preheat a 2-quart pan of oil filled to the halfway point of the pan.
- Drain both beans in a colander and then rinse under cold water. Drain.
- Add the beans to a food processor and pulse at high speed until it resembles a medium coarse grind. You may need to scrape down the sides with a rubber spatula.
- Remove the beans and set them to the side in a large bowl.
- Return the bowl and blade, uncleaned, to the food processor and add the yellow onions, green onions, garlic, parsley, and cilantro.
- Pulse several times on high speed until everything is finely minced. You may need to scrape down the sides with a rubber spatula.
- Next, add back in the roughly processed beans to the processor along with the cumin, coriander, salt, and pepper.
- Pulse several times on high speed until the mixture is more of a fine, coarse grind. You may need to scrape down the sides with a rubber spatula.
- I always know when it’s done when I can form it into a small ball or disk, which holds its shape without breaking.
- Fold in the baking powder using a spatula until it is mixed in.
- Next, using your hands, a scoop, or a falafel scoop, make your falafel. Be sure to pack it in tight so that it does not break apart while frying. See the video.
- Set them to the side on a sheet tray lined with parchment paper. or you can add them right to a pan that is half-filled with neutral-flavored oil at or around 350°.
- Fry the falafel balls for 2 to 3 minutes per side or until golden brown and cooked throughout. Drain them on paper towels for 1 to 2 minutes.
- Serve them on a plate or in a sandwich along with dipping sauces.
Notes
Make-Ahead: These are best eaten right out of the oil. You can keep them warm on a sheet tray lined with parchment paper and in the oven at 200°.
How to Store: You can store the uncooked batter covered tightly in the refrigerator for up to 3 days. This will also freeze well for up to 3 months. Be sure to thaw it in the refrigerator for 1 day before shaping the falafel and frying them. If they are already cooked, they will last up to 5 days in the refrigerator and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating
How to Reheat: For the first method, place the cooked falafel on a sheet tray lined with parchment paper and bake in the oven at 350° for 4 to 6 minutes or until hot. To reheat using the second method, refry them in oil at 350° for 1 to 2 minutes or until hot.
If you want to add even more flavor, add 2 teaspoons of this Lebanese 7-Spice Recipe.
Canned beans will not work for this recipe as they have already been cooked.
Nutrition
Calories: 4kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 291mgPotassium: 16mgFiber: 0.2gSugar: 0.2gVitamin A: 11IUVitamin C: 1mgCalcium: 5mgIron: 0.2mg