falafel recipe, how to make falafel recipe

falafel recipe with detailed step by step photos. falafel is a delicious snack that you can easily make at home following this foolproof recipe. this falafel recipe will give you one of the best falafel – crispy, crunchy, tasty and one you can enjoy as a plain snack or serve in pita bread with tahini sauce, hummus and pickles.

falafel recipe

making falafel is very easy and even beginners can make this delicious snack with this detailed falafel recipe. i have been making falafel for decades and it is a favorite snack at home. so i do make these at times. some times i just serve them plain with a side dip or sauce and at times as a stuffing in pita bread or sandwiches.

what is falafel

falafel is a fried middle eastern fried snack made with chickpeas or fava beans, herbs and spices. they can be made as patties or balls. falafel is also a popular street food in the middle east. this falafel recipe shows you how to make falafel with dried chickpeas.

falafel is mostly served in pita bread with hummus, tahini sauce, salad or pickled vegetables. however, you can even have falafel as a plain snack with a dip or chutney or even tomato ketchup. falafel can also be served sandwiched between bread slices or a burger with your favorite toppings.

how to make falafel (3 steps)

  1. soaking:  this method of making falafel recipe is the traditional method, where dried raw chickpeas are used. the chickpeas are soaked in water overnight or for 8 to 9 hours.
  2. grinding: the soaked chickpeas are then ground semi coarsely. when grinding the chickpeas, seasonings, herbs and spices are added. you can use a good blender, mixer-grinder or a food processor to grind the chickpeas.
  3. frying: the semi coarsely ground chickpea mixture are then shaped into balls or patties and deep-fried. though you can even shallow fry or bake the falafel. falafel made with the traditional deep frying method gives you one of the best falafel.

preparation for making falafel recipe

1. rinse 1 cup dried chickpeas a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. cover the bowl while soaking. next day, drain all the water. rinse the soaked chickpeas in running water. drain again the water very well.

chana for falafel recipe

2. then add the chickpeas in a grinder jar or a food processor or in a blender jar.

making falafel recipe

3. add the spices, seasonings and herbs – ¼ cup chopped onions, 1 teaspoon chopped garlic, 3 tablespoons chopped coriander leaves or 3 tablespoons chopped parsley or 2 tablespoons chopped mint leaves, ½ teaspoon red chili powder, 1 teaspoon ground coriander powder, 1 teaspoon ground cumin powder, ¼ teaspoon whole black pepper and 1 tablespoon all purpose flour. also add salt as per taste.

making falafel recipe

4. add ½ teaspoon lemon juice.

making falafel recipe

5. grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar. you can also use the pulse option which is there in the mixer-grinder or blender machine.

making falafel recipe

6. you should get a semi coarse mixture. don’t make it too pasty and too smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tablespoons of water. if the mixture is too coarse, you won’t be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

making falafel recipe

7. take the falafel mixture in a bowl. check the taste and add more salt or spice powders if required. mix again very well.

making falafel recipe

test before frying falafel

8. first let’s test the falafel. heat oil for shallow frying or deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.

making falafel recipe

9. if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida) to the falafel mixture. the oil temperature is also crucial, as if the oil is not hot enough, the falafel can break. when you place the falafel in the oil, it should come up gradually on top. if it does not come on the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

making falafel recipe

frying falafel

10. make medium sized balls from the falafel mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.

making falafel recipe

11. when the bases get light golden, gently turn over.

making falafel recipe

12.  and fry the other side.

making falafel recipe

13. fry the falafel till they become crisp and are golden.

making falafel recipe

13. drain fried falafel on kitchen paper towels so that they absorb extra oil.

falafel recipe

14. this way fry more falafel with the rest of the ground chickpea mixture.

making falafel recipe

15. serve falafel as a side snack with a tahini dip or hummus. falafel also tastes good with coriander chutney and even tomato sauce. you can also stuff them in pita breads or make a falafel wrap. i served them with muhammara (roasted red bell pepper dip).

falafel recipe

serving falafel

  • snack or finger food – falafel can be served plain as a snack with a dip or sauce.
  • in burgers, sandwiches, pita bread – you can also serve them stuffed in pita bread, buns, sandwich, burger or in a wrap or roll with tahini, hummus and pickled veggies or mix grated veggies.
  • appetizer or starter: falafel can also be a part of a lebanese mezze if you plan to make one.
  • salad – falafels make a nice addition in a salad.

tips for falafel recipe

  • dried chickpeas: in a falafel, crispy texture is achieved by using dried chickpeas. so i would suggest you to use dried chickpeas if making falafel for the first time. canned chickpeas give a completely different taste and texture. they also require more all purpose flour to be added.
  • binding: as a binding agent you can use all purpose flour. even whole wheat flour works well. for a gluten free falafel, use rice flour or chickpea flour.
  • frying: the oil has to be hot enough when frying falafel. so before frying always check a small ball made from the mixture. it should not break or get too browned from outside. if the oil is not hot, the falafel may absorb more oil and can also break in the oil. if the oil is too hot, the falafel can get browned from outside too quickly leaving the insides raw. so when frying fry at a medium to medium high flame.
  • consistency: the consistency of the ground falafel mixture is semi coarse or semi fine. do not grind it too coarse as then the falafel balls cannot be shaped easily. you can though grind to a fine consistency but don’t make it very smooth and pasty. the resulting texture in the fried falafel will be soft from inside but will taste good.
  • storing falafel mixture: you can make a batch of the ground falafel mixture and then refrigerate or freeze it for a couple of days. before frying let the ground mixture come at room temperature.

variations in making falafel

  1. herbs – to the basic ground falafel mixture, many variations can be done. more herbs can be added and you can make herbed falafel.
  2. healthy greens – greens like spinach, kale, amaranth can be added and you can have green falafel.
  3. veggies – beetroot, cabbage, radish or carrots can also be added to the ground chickpea mixture
  4. spices – various combinations of spice powders can be used to make a variety of falafel.
  5. baking – falafel can be easily baked too. shape them into patties. place in a greased baking tray. brush the tops and sides of the falafel patties lightly with oil. in a preheated oven bake at 180 degrees celsius. turn over halfway and continue to bake till they have a crisp and golden crust on top.

few more snacks recipes for you!

falafel

4.8 from 5 votes
Author:Dassana Amit
Prep Time:8 hrs
Cook Time:30 mins
Total Time:8 hrs 30 mins
Course:snacks
Cuisine:middle eastern,world
Calories: 313kcal
Servings (change the number to scale):3
falafel is a middle eastern fried snack made with chickpeas or fava beans. the recipe posted here shows how to make falafel with dried chickpeas, which have been soaked and then ground. falafel made with the traditional method gives you one of the best falafel. 

INGREDIENTS FOR falafel

(1 CUP = 250 ML)
  • 1 cup dried white chickpeas (kabuli chana or safed chana or chole) or 200 grams dried white chickpeas
  • 1 small onion, chopped or ¼ cup chopped onions
  • 1 teaspoon chopped garlic (lahsun)
  • 3 tablespoon chopped coriander leaves (dhania patta) or 3 tablespoon chopped parsley or 2 tablespoon chopped mint leaves
  • ½ teaspoon red chili powder (lal mirch powder) or cayenne pepper or sweet paprika
  • 1 teaspoon ground coriander powder (dhania powder)
  • 1 teaspoon ground cumin powder (jeera powder)
  • ¼ teaspoon black pepper or ½ tsp crushed black pepper or pepper powder
  • 1 tablespoon all purpose flour (maida) or add as required
  • salt as required
  • oil for deep frying, as required

HOW TO MAKE falafel

soaking chickpeas for falafel recipe

  • rinse 1 cup chickpeas for a couple of times in water. then soak the chickpeas in enough water overnight or for 8 to 9 hours. drain them well. 
  • rinse them in running water. drain very well again.

grinding falafel mixture

  • then add them in a grinder jar or a food processor or in a blender jar.
  • add the spices, seasonings and herbs - ¼ cup chopped onion, 1 tsp chopped garlic, 3 tbsp chopped coriander leaves or parsley, ½ tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ¼ tsp black pepper and 1 tbsp all purpose flour.
  • also add ½ tsp lemon juice and salt as per taste.
  • grind the mixture in small intervals of time. scrape the sides of the mixture and add back in the jar.
  • you should get a semi coarse mixture. don't make it too pasty and smooth. avoid adding water while grinding. if you are unable to grind without water, then you can add 1 to 3 tbsp of water.
  • take the falafel mixture in a bowl. check the taste and add more salt or spices if required. with a spoon or your hands mix everything well.
  • if the falafel mixture is too coarse, you won't be able to shape them into balls. the consistency should be semi coarse, so that you are able to shape them in balls or patties. you can even refrigerate the mixture for some hours or a couple of days.

checking oil temperature before frying falafel

  • first lets test the falafel. heat oil for deep frying in a pan or kadai. roll a small ball or patty from the mixture and place it in the oil.
  • if the falafel does not break, then you are good to go with the frying. if it breaks then add ½ to 1 tbsp more of the all-purpose flour.
  • the oil temperature is also crucial, as if the oil is not hot enough, the falafel can break. 
  • when you place the falafel in the oil, it should come up gradually to the top. if it does not come to the top or sticks to the pan, the oil is not hot enough. if the falafel comes too quickly and starts browning fast, the oil is very hot.

frying falafel

  • make medium sized balls from the falafel mixture and place them in medium hot oil. add the number of balls depending on the size and capacity of the kadai or pan. do not crowd the pan.
  • when the bases get light golden, gently turn over and fry the other side.
  • fry falafel till they become crisp and are golden.
  • drain the fried falafel on kitchen paper towels to remove excess oil.
  • this way make falafel with the rest of the mixture.
  • serve falafel as a side snack with a tahini dip or hummus. falafel also taste good with coriander chutney and even tomato ketchup. you can also stuff them in pita breads. 

NOTES

  • to make gluten free version use rice flour or gram flour instead of all purpose flour.
  • use dried chickpeas to get the crispy texture. using canned chickpeas will give a completely different taste and texture. you will also require to add some more all purpose flour to bind the mixture well. 
  • fry falafel in medium hot oil. before frying always check a small ball made from the mixture. it should not break or get too browned from outside. if the oil is not hot, the falafel may absorb more oil and can also break in the oil. if the oil is too hot, the falafel can get browned from outside too quickly leaving the insides raw. so when frying fry at a medium to medium high flame. 
  • the consistency of the ground falafel mixture is semi coarse or semi fine. do not make it too coarse as the falafel balls cannot be shaped easily. but you can grind to a fine consistency. the resulting texture in the fried falafel will be smooth from inside but will taste good. 
  • you can easily store ground falafel mixture in the fridge or freezer for a couple of days. before frying let the ground mixture come at room temperature. 
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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43 comments/reviews

  1. Hello mam…what can be added to make a gluten free version…cornflour or roasted besan?? Which will taste nicer???
    Btw ur recipes are awesome

  2. When we were in US, a middle eastern friend suggested we use split green garbanzo (chickpeas/chana). It used to taste awesome. We moved to India recently and we have been searching for split hara chana (green chickpeas) since then but with no luck. Any idea where can we get that from?5 stars

    • hara chana is available in most grocery stores in metros. you can even find them in big stores like reliance etc. or you can buy online from amazon.in or bigbasket.

  3. Really love your recipe. I have been using Desi chickpeas for my recipes. How long would you recommend soaking them for this recipe?

  4. This recipe is great. I made a couple of these earlier today for lunch for myself and loved it so much I’m going to make a full batch for my husband to try when he gets in.
    I used sunflower oil for theing and they turned out beautifully just like the picture!5 stars

    • Janaki, you can try baking them at 180 degree celsius. bake them till they look cooked and lightly browned from out. timing i can not say because the temperature varies from oven to oven.

  5. Dassana…want thank you for introducing such a wonderful recipe!
    I tried it and turned out to be excellent in taste.
    This is my first post ever on any website and would like to thank you for sharing such easy and great recipes.
    also i would like to know if i can store the falafel for later use…should i cook them or just keep the dough as it is? ( as onion is added in it …hope it doesnt leave water ) and finallly how to heat it again?5 stars

    • thanks prerna. you can freeze the mixture before frying. at room temperature or in the fridge, onions will release some water. that cannot be avoided. just bring it at room temperature and then fry again.

      • Thank you…i did as you said…kept the uncooked dough in the freezer and next day at room temperature, I fried them again…didnt have any problem as such…the dough was a little more loose because of the release of the water but i was able to make balls for frying and the taste was also same!!!

  6. Hi Dassana,

    Loving the recipes, please keep them coming.. Do you reckon I could use an Oven to make the falafel instead of deep frying? If yes can you tell me the settings and time please.

    • yes priyanka, you can bake the falafel in the oven. just brush them lightly with olive oil. i think the temperature can range between 180 to 200 degrees C and the time taken can be from 30 to 35 minutes or until they get slightly browned.

  7. was going thru ur pita bread recipe when i saw teh falafel recipe…ur falafels are looking very delicious..
    i made it using bread crumbs instead of flour( as i also had experienc eof teh chickpeas breaking up!!)
    will do the post later.. just wanted to share…

  8. The Falafel looks really crispy ….loved all the clicks Dassana….the light falling in each pic is really adding to the richness of the dish!

  9. They look lovely, the shaft of light acroos the falafels is beautiful too! I have always had a bit of a disaster making falafels, they either fall apart or are too dense/heavy from the flour. Maybe it’s time to have another go, I do love them!!

  10. Hi Dassana, i am very thankful to you for posting falafel receipe on my request..You remembered it…so nice and it shows your passion and love for cooking..Falafel are looking very crispy in the pics…i will now make falafel and hummus and will get back with my experience…God bless you!!

    with love, meeta..

  11. These falafels look fantastic! I love falafels – these look so fresh and flavourful. I’ve book marked this page, so I can make them soon. Thanks for the great post 🙂 Love your blog!

  12. Thanks Dassana for the mention about the fundraiser.. Lets hope we can raise a decent amount!

    The Falafel looks scrumptious! Its like chickpea tikki. and works so well in wraps and burgers with lots of creamy sauces or chutneys!