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How To Make Falafel

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How To Make Falafel
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Falafel Recipe. A traditional middle eastern dish. A very filling vegetarian dish, perfect as a starter, main course or just a snack. Savour our Falafel recipe. Enlarge Falafel Recipe. A traditional middle eastern dish. A very filling vegetarian dish, perfect as a starter, main course or just a snack. Savour our Falafel recipe.
Serves:
4 people

Step 1: You will need…

  • 250 g chickpeas
  • 3 cloves of garlic, chopped
  • 1 handful of parsley, chopped
  • 1 handful of coriander, chopped
  • 1 chilli, chopped
  • 2 tbsp flour
  • ¾ tsp baking soda
  • 1 tsp cumin
  • 1 tsp coriander seeds, crushed
  • 1 ltr vegetable oil
  • salt
  • pepper
  • 1 blender or food processor
  • 2 bowls
  • 1 spoon
  • 1 tray
  • 1 slotted spoon
  • 1 saucepan
  • paper towel

Step 2: Prepare the chickpeas

Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.

Step 3: Drain and purée chickpeas

Hold the chickpeas over the sink and drain off the water with your hand over the bowl.

Now spoon the chickpeas into the blender bowl.

Don't overfill the blender! If the blender is small, you will have to do it in batches. If you have a bigger mixer you can do it all at once.

Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture. Check the consistency by stirring with a spoon. If necessary, blend again on full power until you create a fine purée. Then transfer into a bowl.

Step 4: Purée the rest of ingredients

Introduce the parsley, coriander, chilli, garlic along with 2 tablespoons of the puréed chickpeas into the bowl of the blender. Put the lid on and blend until well combined.

Step 5: Mix and season

Spoon the blended mixture into the bowl of puréed chickpeas. Then add the flour, the cumin, the crushed coriander seeds, the baking soda and about one and a half tablespoons of salt. Finally, add some pepper. Combine it all together thoroughly with a spoon. If it looks too dry, a few drops of water can be added.

Step 6: Preheat the oil

Place the saucepan on the hob and add the oil. Then heat it up on a medium high setting.

Step 7: Make the Falafel balls

Take a small amount of the blended mixture in your fingertips and mould into small balls. Then place onto a baking tray.

This amount of ingredients should make around twenty five to thirty balls.

Kept covered, this mixture will keep for one day in the fridge.

Step 8: Fry the Falafel balls

The oil should now be hot enough to fry. Individually, spoon half the batch of falafel balls into the oil. Allow to fry for 2 minutes until golden brown, stirring with the slotted spoon, so they brown evenly. Then remove and drain on a tray prepared with some kitchen towel. Now repeat the process with the remaining falafel balls.

Step 9: Serve and enjoy

The falafel balls are now ready! They are usually served inside pitta bread with tahini, humus, or chopped salad.
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Tips & Comments
  1. zmiffygal

    Wish I read about the part where someone left a comment on not to over process them!!!! Have not cooked them yet but they smell and look nice, how dense they may be I have no idea. Good recipe easy to follow.

  2. Jason_Parkside

    Just tried this recipe, and it turned out very well. I baked mine instead of frying, with plenty of oil under and over the mix in a non-stick cookie tin for about 30-35 mins. at 350 degrees, covered loosely with tin foil for the last half or so of cook time. I did use baking POWDER instead of SODA and did add quite a bit of water to the mix (maybe a cup), but I also boiled my chickpeas until halfway done instead of soaking. Loved it!

  3. simongr

    1. no flour! 2. no chilli! 3. no pepper! 4.backing powder! no soda!

  4. AwesomeDude

    After reading some of the comments I was a bit wary of using this recipe but decided to give it a go after my brother had used it. It turned out really well and I was happy with the result. I used canned chick peas, hardly any salt, no extra water and possibly slightly more flour. I certainly didn't blend the chickpeas to a puree - more like a fine breadcrumb. My last batch in the oil fell apart, like one of the commenters below. I suspect this was because I had turned down the oil temperature too much to slow the cooking of the previous batch.

  5. consueladelavida

    Well I followed the recipe and sorry to say but that was uneateble, so hard you can usedd them as personal weapons! I'll try with boiled chickpeas another time...

  6. falafelbabe

    i followed the intstructions exactly and it looked like s**t and left a horrible, horrible taste in my mouth. old mama in greece would be ashamed.

  7. gebbber

    1 1/2 *tablespoons* of salt? Are you guys nuts?! I'm making these tomorrow... last time I made them (by presoaking dried chickpeas) I used half what they specified and it was very unpleasantly salty. Tomorrow I'll try 1/2 tsp, which should be about right. The guy clearly doesn't add 1 1/2 tablespoons when it's shown in the video.

  8. ebruromero

    Hi, I have tried this recipe tonight for the first time and they fell apart and went puree as soon as I put them inside the very hot oil. I have followed the recipe all the way through but, I' ve used canned chickpeas. Any suggestions why I ended up with puree falafel balls?

  9. jordelcast

    for how many people is this recipe good ?

  10. laneyb

    1 and a half tablespoons sounds like an awful lot of salt-- is this really correct?