Falafel Recipe

What is falafel?

Falafel is a traditional Middle Eastern preparation consisting of small croquettes or balls made primarily from ground chickpeas or fava beans, mixed with a rich combination of spices such as cumin, coriander, garlic, and parsley. These croquettes are characterized by their golden, crispy exterior while maintaining a soft and moist interior, creating a unique textural experience.

It is considered one of the most representative dishes of Mediterranean cuisine and is especially valued for being an excellent source of plant-based protein. Falafel can be enjoyed in various ways: in pita bread sandwiches, as part of a complete meal with salads and sauces, or simply as an appetizer served with tahini sauce or hummus.

Soaking Chickpeas is Essential

Soaking chickpeas is a fundamental step in preparing authentic falafel with the proper texture. Chickpeas must be soaked for a minimum of 12 hours, ideally overnight, in room temperature water in a cool place.

Soaking Methods

Traditional Method

Cover the chickpeas with triple the amount of cold, clean water.
Soaking time: 8-12 hours, depending on room temperature.
Keep in a cool place away from direct sunlight.

Quick Method

Microwave: Place chickpeas in a container with water (1:3 ratio) and heat for 15 minutes at maximum power. Let rest for one hour without uncovering.
Boiling Water: Boil chickpeas for one hour and let them rest for another hour in the water.

Important Tips

Adding a teaspoon of baking soda to the soaking water helps soften the chickpeas more quickly.
Do not exceed 12 hours of soaking to avoid losing their properties.
Ensure they have enough space and water, as they will double or triple in volume.
Do not use canned or cooked chickpeas, as the falafel texture will not turn out correct.

The Importance of Texture: How to Achieve a Crispy Exterior and Soft Interior

The perfect falafel texture is characterized by a golden, crispy exterior while maintaining a soft and moist interior. To achieve this ideal balance, there are several key factors to consider.

Dough Preparation

Mixture Texture

The mixture should be granulated and not become a paste or cream. This is crucial because an overly fine mixture will cause the falafel to crumble when frying.
When processing ingredients, aim for a consistency that allows the mixture to hold together without becoming too soft. The ideal texture is similar to moist couscous.
Avoid over-processing the chickpeas to maintain some texture. Excessive processing will release too much starch and make the falafel heavy.
The mixture should be able to form into a ball that holds together without crumbling. If it falls apart easily, it needs more processing or more binding ingredients.

Shaping Techniques

Don't press the balls too hard when shaping them, as this will make them hard and dense. Gentle pressure is enough to maintain shape without compromising texture.
If the mixture doesn't hold together, process it a bit more until it sticks. You can also add a bit more chickpea flour as a binder.
Form balls the size of a ping pong ball, slightly flattening them. This size allows for even cooking and a perfectly cooked interior.
Use wet hands to prevent the mixture from sticking to your fingers. Rewet your hands every few balls to keep the process clean and efficient.

Perfect Cooking

Oil Temperature

The oil should be at medium temperature (approximately 160°C/320°F). Oil that's too hot will brown the exterior quickly but leave the interior raw.
Frying should take 4-5 minutes to achieve perfect browning. Flip the falafels halfway through cooking for even browning.
If using an oven, preheat to 375°F and bake for 12 minutes on each side, brushing with oil to maintain moisture. Baking takes longer but is healthier.
For air fryer, spray with oil and cook at 375°F for 15 minutes, flipping halfway. This option combines the best of baking and traditional frying.

Additional Tips

Don't overcrowd the pan or fryer; leave space between each falafel. Cooking too many at once will lower the oil temperature and result in greasy falafels.
Place falafels on paper towels after frying. This will remove excess oil and maintain the crispy texture longer.
Serve immediately to maintain the crispy texture. Falafel loses its ideal texture when it cools or sits too long.
If reheating is needed, use the oven at 350°F for 5-7 minutes. Microwaving will make them lose their crispy texture and become gummy.

Essential Ingredients

To prepare an authentic and delicious falafel, you'll need a specific combination of legumes, spices, and fresh herbs. Each ingredient plays a fundamental role in the final flavor and texture.

Dried chickpeas: 2 cups - Main base that provides protein and characteristic texture.
Onion: 1 medium - Adds natural sweetness and moisture to the mixture.
Garlic: 4 cloves - Provides traditional aromatic flavor.
Fresh parsley: 1 cup - Gives characteristic color and freshness.
Fresh cilantro: 1 cup - Adds distinctive aroma and flavor.
Ground cumin: 2 teaspoons - Provides traditional spiced flavor.
Ground coriander: 1 teaspoon - Adds citrusy and earthy notes.
Baking soda: 1 teaspoon - Helps soften the chickpeas.
Salt: 1½ teaspoons - Enhances all flavors.
Black pepper: ½ teaspoon - Adds mild heat.
Baking powder: 1 teaspoon - Helps achieve a fluffy texture.
Vegetable oil: For frying - Cooking medium that provides the golden exterior.
Chickpea flour: 2-3 tablespoons - Helps bind the mixture if it's too wet.

How to Make Falafel Step by Step

This traditional falafel recipe will guide you through each step to achieve perfectly crispy on the outside and soft on the inside croquettes. The process requires planning, but the result is worth it.

Step 1: Initial Preparation

Soak 2 cups of dried chickpeas in cold water for 12-24 hours, ensuring they're covered with triple the amount of water.
Add 1 teaspoon of baking soda to the soaking water to help soften the chickpeas.
Drain the chickpeas well and dry them with paper towels to remove excess moisture.

Step 2: Fresh Ingredients Preparation

Peel and roughly chop 1 medium onion and peel 4 garlic cloves to facilitate processing.
Wash and thoroughly dry 1 cup of parsley and 1 cup of cilantro, removing the thick stems.
Measure the spices: 2 teaspoons cumin, 1 teaspoon coriander, 1½ teaspoons salt, and ½ teaspoon pepper.

Step 3: Processing Ingredients

Process the drained chickpeas in a food processor until granulated, not paste-like.
Add onion, garlic, herbs, and spices, processing until well integrated while maintaining texture.
Incorporate 1 teaspoon of baking powder and mix briefly to combine.

Step 4: Forming the Croquettes

Form ping-pong-sized balls (approximately 2 tablespoons of mixture) with wet hands.
Slightly flatten each ball to form uniform-thickness discs.
If the mixture is too wet, gradually add 2-3 tablespoons of chickpea flour.

Step 5: Cooking

Heat vegetable oil to medium temperature (160°C/320°F) in a deep pan or fryer.
Fry the falafels in small batches for 4-5 minutes, flipping halfway through cooking.
Remove onto paper towels to eliminate excess oil.

For best results, serve the falafels immediately while hot and crispy. You can serve them with tahini sauce, pita bread, and fresh salad for an authentic experience.

The Best Ideas to Accompany Falafel

Falafel is a versatile dish that can be accompanied by various side dishes and sauces to create a complete culinary experience. Here are the best options:

Vegetable Side Dishes

Shirazi salad prepared with finely diced tomatoes and cucumbers, mixed with fresh herbs and a touch of olive oil.
Roasted vegetables like cauliflower, eggplant, and zucchini marinated with spices and baked until golden.
Traditional tabbouleh made with bulgur, plenty of fresh parsley, tomato, onion, and lemon juice.
Fresh kale finely chopped and marinated with olive oil and lemon to soften its texture.
Thinly sliced radishes and diced avocado with a touch of sea salt.

Traditional Sauces

Creamy hummus prepared with chickpeas, tahini, garlic, and extra virgin olive oil.
Tahini sauce made with sesame paste, fresh lemon, garlic, and aromatic herbs.
Toum, a vegan garlic mayonnaise emulsified until achieving a silky texture.
Tzatziki made with Greek yogurt, grated cucumber, garlic, and fresh herbs.
Matbucha, a sauce of roasted tomatoes with peppers and aromatic spices.

Additional Accompaniments

Fresh pomegranate seeds sprinkled on top for natural color and sweetness.
Freshly baked and lightly toasted pita bread for extra crunchiness.
Aromatic fried rice prepared with spices, onion, and a touch of lemon.
Various fresh salads with seasonal vegetables and citrus vinaigrette.
Homemade pickled vegetables like cucumbers, carrots, and cauliflower.

How to Properly Store and Freeze Falafel

To maintain the optimal flavor and texture of your falafel, it's important to follow the correct storage techniques for both refrigeration and freezing.

In the Refrigerator

Raw falafel mixture stays in good condition for 2-4 days in an airtight container in the fridge (4°C/39°F).
Cooked falafel can be stored in the fridge for 4-5 days, always in an airtight container (4°C/39°F).
It's important to refrigerate quickly after cooking to prevent bacterial growth, no more than 2 hours at room temperature.

Freezing

Raw Falafel

The raw mixture can be frozen directly at -18°C/0°F in airtight containers or freezer bags.
Form the balls before freezing for convenience and ease of later use.
Do a pre-freeze: place the balls on a plate separated from each other for 1 hour at -18°C/0°F.
Then, store them in a bag or airtight container, ensuring no air remains inside.

Cooked Falafel

Let cool completely at room temperature before preparing for freezing (maximum 30 minutes).
Place wax paper between layers to prevent sticking and maintain the original shape.
Keeps well for up to 3-6 months in the freezer at -18°C/0°F.

Important Tips

No need to thaw before cooking; they can go directly from freezer (-18°C) to fryer or oven (180°C/350°F).
Avoid leaving falafel at room temperature (20-25°C) for more than two hours to prevent bacterial growth.
For reheating, use the oven at 180°C/350°F for 5-7 minutes to maintain the crispy texture.
If freezing raw mixture, ensure it's well sealed to prevent ice crystal formation at -18°C/0°F.

Frequently Asked Questions (FAQs)

Q: Can I use canned chickpeas to make falafel?

A: Using canned or cooked chickpeas is not recommended as the falafel texture won't turn out right. It's essential to use dried chickpeas soaked for 12-24 hours to achieve the crispy exterior and soft interior texture.

Q: Why does my falafel fall apart when frying?

A: The mixture must have the right consistency, neither too wet nor too dry. If it falls apart, it could be because the chickpeas are over-processed or the mixture is too wet; add a bit more chickpea flour as a binder.

Q: Can falafel be baked instead of fried?

A: Yes, you can bake it at 190°C/375°F for 12 minutes on each side, brushing the pieces with oil to maintain moisture. Although the texture will be different from traditional frying, it remains a healthier option.

Q: How long does falafel keep?

A: Cooked falafel stays good for 4-5 days in the refrigerator in an airtight container, and up to 3-6 months in the freezer. The raw mixture can be stored in the refrigerator for 2-4 days.