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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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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.
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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.
Israeli Falafel
PREP 20min
COOK 20min
soak time 12h
READY IN 12h 40min
Like 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.
Ingredients
Israeli Falafel
1 cup (200g) dried chickpeas, soaked overnight and drained
1/2 large onion, roughly chopped
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
1 tsp salt
1/2-1 tsp dried hot red pepper
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
4-6 tbsp flour
Vegetable oil for frying, as needed
FOR SERVING
chopped tomato
diced onion
diced green bell pepper
tahini dip
pita flatbread
Preparation
1
Israeli Falafel
Step 1/5
Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not puréed.
Step 2/5
Add the baking powder and enough flour so that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.
Step 3/5
Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties.
Step 4/5
Then, heat vegetable oil to about 375ºF/190°C. Test the consistency of falafel by frying one ball — if it falls apart, add more flour. Fry falafel in batches, taking care not to overcrowd the pan, for a few minutes on each side or until golden brown. Drain it on paper towels.
Step 5/5
Serve your falafel stuffed in pita bread with chopped tomatoes, onion, and green pepper, altogether drizzled with tahini.
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