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Authentic Crispy Falafel Traditional Style

50 min·48 ViewsTranslated
Authentic Crispy Falafel Traditional Style

Roland

49 Recipes

Falafel, these crispy, spicy chickpea balls, are a true delight and a staple in Middle Eastern cuisine. Their history dates back thousands of years, and they are a testament to the creativity of plant-based cooking. Originally from Egypt, where they were made from fava beans, falafel has evolved into a globally popular dish, often served as street food or in sandwiches. They are not only incredibly delicious but also an excellent source of plant-based protein and fiber. This recipe uses dried chickpeas to achieve the most authentic texture and best flavor. Soaking the chickpeas for a long time is crucial to achieve the perfect consistency – tender inside and wonderfully crispy outside. A true culinary delight that will take you on a journey to the Orient!

Allergens
Vegan
Vegetarian
Pescatarian
Halal
Lactose-Free
Gluten-Free
1,831kcal

4 Portions · 1,156 g

Protein
55 g
Carbohydrates
85 g
Fat
126 g
Fiber
70 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g
  • Chickpeas500 grams
  • Sea Salt1 tablespoon
  • Coriander Powder2 teaspoons
  • Cumin2 teaspoons
  • Parsley100 grams
  • Fresh coriander100 grams
  • Black Pepper1 teaspoon
  • Sweet Paprika Powder1 teaspoon
  • Garlic Clove8 cloves
  • Vegetable Oil1 liter
  • Sesame4 tablespoons

Preparing the Ingredients

  1. 1

    Put the 500 g dried chickpeas into a large bowl and cover them generously with cold water. Let them soak for at least 12 hours, but no longer than 24 hours. They will almost double in volume. Under no circumstances use canned chickpeas, otherwise you'll end up with a liquid hummus mixture!

    Timer12 h
    Timer24 h
  2. 2

    After soaking, drain the chickpeas well and rinse them thoroughly with cold water. It's important that they are well drained before you process them further.

  3. 3

    Roughly chop the fresh parsley and fresh cilantro. Peel the garlic cloves.

Preparing the Falafel Mixture

  1. 4

    Put all ingredients, except the vegetable oil (the soaked chickpeas, sesame seeds, chopped parsley, cilantro, garlic cloves, sea salt, ground coriander, cumin, black pepper, and sweet paprika) into a large food processor or meat grinder. Alternatively, you can also manually blend it with an immersion blender.

  2. 5

    Blend the mixture finely until no whole chickpeas are visible and a uniform, slightly grainy paste forms. Make sure the mixture doesn't become too liquid.

  3. 6

    Season the falafel mixture to your liking. If you like it spicier, you can now add some chili (freshly chopped or as powder).

Chilling the Mixture

  1. 7

    Cover the blended falafel mixture and place it in the refrigerator for at least 1 hour. Chilling helps the mixture firm up and makes it easier to form the balls.

    Timer1 h

Forming and Cooking the Falafel

  1. 8

    Take the chilled falafel mixture out of the refrigerator. Form it into small balls or flat patties, depending on your preference. The size should be about that of a golf ball.

  2. 9

    Heat enough vegetable oil in a deep pot or fryer to 170°C (340°F). The oil should be hot enough to quickly fry the falafel until crispy without them absorbing too much fat.

  3. 10

    Fry the falafel balls in batches for about 3-5 minutes until they are golden brown and crispy. Be careful not to overcrowd the pot to keep the oil temperature stable.

    Timer5 min
  4. 11

    Alternatively, you can also bake the falafel in a preheated oven at 180°C (350°F) for about 15-20 minutes or prepare them in an air fryer until golden brown. Flip them once during this time.

    Timer20 min
  5. 12

    Remove the finished falafel from the oil or oven and let them drain on paper towels to remove excess fat.

Serving Suggestion

  1. 13

    Serve the warm falafel immediately. They taste great in flatbread with fresh vegetables like tomatoes, cucumbers, and lettuce

  2. 14

    A homemade sesame sauce (tahini sauce) pairs perfectly and completes the flavor. You can find my recipe for a vegan sesame sauce here on Rocely.

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