Authentic Mama's Falafel Recipe: Delicious & Easy Homemade Falafel

Name: Authentic Mama's Falafel Recipe: Delicious & Easy Homemade Falafel
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 20
Cuisine: Middle Eastern
Ingredients: 1.5 cups Dried Chickpeas (soaked overnight); 1/3 cup Peeled Dried Fava Beans (soaked overnight); 3/4 cup Fresh Cilantro (roughly chopped); 1/2 cup Fresh Parsley (roughly chopped); 1 unit Small Onion (roughly chopped); 4 cloves Garlic Cloves (peeled); 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1 teaspoon Salt (or to taste); 1/2 teaspoon Black Pepper (freshly ground); 1/2 teaspoon Baking Soda (added just before frying); as needed quantity Vegetable Oil (for deep frying)

Discover an authentic homemade falafel recipe passed down from generation to generation, just like Mama used to make! This recipe yields about 20 delicious falafel, perfect for a hearty meal. While I once sought a healthier, non-fried alternative, nothing compares to the traditional fried version. This classic recipe will bring the true taste of falafel to your home, making it easy to enjoy this beloved Middle Eastern dish. Remember to soak the chickpeas and fava beans overnight before starting the active preparation.

#Falafel

#Chickpea

#Vegan

#Vegetarian

#Middle Eastern Cuisine

#Fried

#Homemade

#Easy Recipe

#Traditional

#Street Food

Falafel Mixture Ready to Form

Recipe Information

45m

Prep Time

15m

Cook Time

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Freshly Formed Falafel Balls

Ingredients

Servings: 20

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Falafel Frying in Hot Oil

Instructions

0/7 completed

1
Rinse dried chickpeas and fava beans thoroughly, then soak them in a large bowl of cold water overnight, or for at least 12 hours. Ensure they are fully submerged.
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12h
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Rinse dried chickpeas and fava beans thoroughly, then soak them in a large bowl of cold water overnight, or for at least 12 hours. Ensure they are fully submerged.
12h
Soaking is crucial for falafel texture and to make them digestible. Do not use canned chickpeas.
2
Drain the soaked chickpeas and fava beans completely. Make sure they are very dry. Roughly chop the onion and garlic.
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10m
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Drain the soaked chickpeas and fava beans completely. Make sure they are very dry. Roughly chop the onion and garlic.
10m
Excess water can make the falafel mixture too wet and difficult to form.

3
In a food processor, combine the drained chickpeas, fava beans, chopped onion, garlic, fresh cilantro, and parsley. Process until a coarse mixture forms, but not a paste. You might need to do this in batches.
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10m
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In a food processor, combine the drained chickpeas, fava beans, chopped onion, garlic, fresh cilantro, and parsley. Process until a coarse mixture forms, but not a paste. You might need to do this in batches.
10m
Do not over-process; a slightly coarse texture is ideal for crispy falafel.
4
Transfer the mixture to a large bowl. Add cumin, ground coriander, salt, black pepper, and baking soda. Mix thoroughly with your hands until all ingredients are well combined. You can refrigerate the mixture for at least 30 minutes, or up to a few hours, to help it set.
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15m
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Transfer the mixture to a large bowl. Add cumin, ground coriander, salt, black pepper, and baking soda. Mix thoroughly with your hands until all ingredients are well combined. You can refrigerate the mixture for at least 30 minutes, or up to a few hours, to help it set.
15m
Chilling helps the falafel hold its shape better during frying. Add baking soda just before frying for a lighter texture.
5
Using a falafel scoop or your hands, form the mixture into small, uniform patties or balls, about 1.5 inches (4 cm) in diameter.
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10m
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Using a falafel scoop or your hands, form the mixture into small, uniform patties or balls, about 1.5 inches (4 cm) in diameter.
10m
Ensure falafel are uniform in size for even cooking. Wet your hands slightly if the mixture is sticky.

6
Heat vegetable oil in a deep pot or fryer to 350-375°F (175-190°C). Carefully drop a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
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10m
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Heat vegetable oil in a deep pot or fryer to 350-375°F (175-190°C). Carefully drop a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
10m
Maintain a consistent oil temperature to prevent soggy or burnt falafel. Fry in batches to keep the oil hot.
7
Remove falafel with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with tahini, pita bread, and fresh salad for a complete meal.
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5m
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Remove falafel with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with tahini, pita bread, and fresh salad for a complete meal.
5m
Falafel is best enjoyed fresh and hot. Leftovers can be reheated in an oven or air fryer for crispiness.