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Falafel with crispy golden brown outside, sprinkled with fresh herbs
Rustic, golden-brown chickpea balls, crispy on the outside and packed with fresh herbs.

Authentic falafel

Author: Flavelo
Recipes Main Courses
The golden rule of perfect falafel: NEVER use tinned chickpeas! Falafel is made not from cooked mash but raw, soaked chickpeas. Starch content of ground raw grains holds balls together during frying, whilst tin gives only falling-apart mush. Deep frying creates sudden crust, while spiced inside steams.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 300 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Food processor
  • Deep pot for frying

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Soak chickpeas in abundant water overnight. Next day strain, but DO NOT cook! Put in processor.

Tip: Coarse texture of raw, hydrated grains gives falafel its crunch.
2 ✓

Add roughly chopped onion, garlic, spices, and parsley. Blitz until you get crumbly, 'wet sand' texture. Don't over-puree!

Tip: If mass is too smooth, you get dense balls. Chunkier structure is airier.
3 ✓

Mix in flour (helps binding), and refrigerate for 30 minutes.

Tip: During cooling starch stabilises, making shaping easier.
4 ✓

Shape balls or small patties. Wet hands so it doesn't stick.

Tip: Don't compress too strongly, keep structure loose.
5 ✓

Fry in abundant, hot (170-180°C) oil until golden brown (approx. 3-4 minutes).

Tip: If oil isn't hot enough, falafel soaks it up and gets heavy. If too hot, burns outside but stays raw inside.

Recipe FAQ

Why did it fall apart in oil?
Either you used tinned, or didn't rest the mass, or oil wasn't hot enough.

Ingredients

  • 250 g Dried chickpeas (soaked 12-24 hours)
  • 1 pc Red onion
  • 3 cloves Garlic
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 bunch Fresh parsley (with stalks)
  • 2 tbsp Flour (or chickpea flour for binding)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 500 ml Oil (for frying)