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Authentic Falafel Recipe Israel, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
There are two ways to prepare falafel — the Israeli version uses chickpeas (garbanzo beans) only, which are soaked in water before being mashed and is typically flavored with parsley, garlic, cumin, and coriander, while the Egyptian version uses either soaked fava beans or fava beans combined with chickpeas, bulgur, and spices. The falafel mixture is shaped into balls or patties either by hand or with a so-called aleb falafel, a simple kitchen tool resembling an ice cream scoop. Falafel balls or patties are fried in hot oil for a few minutes until golden brown, and if done properly, will have a crispy outer layer and a soft, tender interior.
Serve With
Cooking tips
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beans
When making falafel, whether opting for fava beans or chickpeas, it is advised to use fresh beans, since with canned ones your falafel could easily turn out to be too mushy. However, never process them entirely, as they should have some texture to them. Also, though falafel is pretty fluffy as it is, recipes often include baking powder or baking soda, which further lightens the mixture. -
technique
Before you start frying, test the oil temperature by gently dropping a single falafel ball in the center of the pan. It usually takes 2-3 minutes per side, and if your falafel browns faster than that, the oil is too hot, meaning the outside will burn, and the insides will remain raw. -
serving
Serve falafel as an appetizer with some salad on the side and a dipping sauce such as hummus, tahini, toum, or a minty yogurt. Street vendors usually sell falafel stuffed inside either a pita or a taboon bread, topped with lettuce, tomatoes, bell peppers, onions, pickles, and tahini sauce.
Recipe variations
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Egyptian Ta'amiya Falafel
Ready in 12h 40minUnlike in Israel, where it is made with chickpeas only, the Egyptian version is traditionally made with fava beans, which ultimately makes for a more tender falafel. However, to make an Egyptian-style falafel, you can also use a mixture of both fava beans and chickpeas in equal amounts. The fava beans need to soak overnight, so take into account the extra time needed for that.
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Israeli Falafel
Ready in 12h 40minLike all Israeli falafel recipes, this one also uses chickpeas only. However, it also features fresh parsley and cilantro, the two ingredients which characterize Arab-style falafel. Take into account that chickpeas need to be soaked overnight, so start the preparations the night before, so they are ready when it's time to begin making falafel.
Egyptian Ta'amiya Falafel
PREP 20min
COOK 20min
soak time 12h
READY IN 12h 40min
Unlike in Israel, where it is made with chickpeas only, the Egyptian version is traditionally made with fava beans, which ultimately makes for a more tender falafel. However, to make an Egyptian-style falafel, you can also use a mixture of both fava beans and chickpeas in equal amounts. The fava beans need to soak overnight, so take into account the extra time needed for that.
Ingredients
Egyptian Ta'amiya Falafel
1 lb (450g) dried peeled fava beans, soaked overnight and drained
1 small onion, roughly chopped
1/4 cup (15g) chopped fresh parsley
3-5 cloves garlic
1 ½ tbsp flour
1 ¾ tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1 tsp cayenne pepper
1 pinch of ground cardamom
1 leek, cleaned, trimmed, and quartered
1/4 cup (15g) chopped dill
1/4 cup (15g) chopped cilantro
vegetable oil, for frying
Preparation
1
Egyptian Ta'amiya Falafel
Step 1/6
Once they’re soaked, the beans will double in size. Put them into a food processor together with chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until they form a rough, coarse meal.
Step 2/6
Heat the oil over medium heat.
Step 3/6
Meanwhile, form the falafel mixture into round balls or patties using wet hands or a falafel scoop.
Step 4/6
When the oil is hot enough for deep frying, fry your falafel balls or patties in batches of 5-6 at a time until golden brown on both sides.
Step 5/6
Let them drain on paper towels.
Step 6/6
Serve fresh and hot.
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