Chickpea Falafel – Authentic Mediterranean recipe

Cooking Method
Difficulty Advanced
Prep Time: 60 min Cook Time: 60 min Total Time: 2 hrs
Servings 8

Falafel is a deep-fried aromatic patty made of Chickpeas, herbs, and spices. A staple food in many middle eastern countries, Falafel is now popular across Asia, Europe, and the Americas.

  • 2 cups Dried Chickpeas
  • 2 cups Parsley (Chopped)
  • 1 cup Cilantro (Chopped)
  • 3 teaspoons Garlic (Minced)
  • 1 cup Onion (chopped)
  • 2 teaspoons Green chilies/Serrano pepper (Chopped)
  • 5 teaspoons White Sesame seeds toasted
  • 2 teaspoons Gram flour/ Besan Flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons Cumin powder
  • 1 teaspoon Coriander powder
  • 2 teaspoons Paprika
  • 2 teaspoons Salt
  • 1 teaspoon Black pepper (ground)
  • 2 cups Cooking oil (for frying)
  • 1 teaspoon Baking soda (for soaking the chickpeas)
    Section -1 : Prepare Chickpea mixture
    • Soak dried chickpeas overnight in about 5 cups of water. When soaked overnight, the chickpeas almost double in size.
    • Using a food processer, Grind together soaked chickpeas along with all herbs (Parsley, cilantro), vegetables (Onions, chilies, garlic) and spices (cumin, coriander, pepper, paprika).
    • Run the food processor in intervals of 10-15 seconds. Make sure the mixture is spread evenly.
    • Blend the mixture until it is grainy texture. Be careful not to grind your ingredients too finely. We are looking for a coarser mixture as it would give the right level of softness inside the falafels. If you grind the mixture too finely, you may end up with hummus that is not fit to make falafels or the texture might turn out to be hard when fried.
    • Store the mixture for about 12 hours in the refrigerator. This will help the mixture hold together while frying.
    • Do not add salt until just before frying
  1. Section – 2 : Deep frying the Falafels
    • Take the mixture stored in the refrigerator and mix the gram flour / Besan, sesame seeds, Baking powder and salt.
    • Mix thoroughly. Taste the mixture and adjust for salt, spices and chili levels.
    • Heat Oil in a flat bottomed frying pan.
    • While the oil is heating, make falafel balls. I used a 2 Tablespoon measure to keep the balls of uniform size.
    • Take the mixture in the palm of your hands and roll them into a ball. Then slowly flatten the balls by pressing. Round the edges carefully so that the falafels don’t break while frying.
    • Add the falafels to the hot oil and let them fry for 2 minutes on each side. Fry the falafels until the outer color is light brown or chocolate.
    • Serve the falafels with a side of Tahini sauce and Mediterranean salad.
  1. Serve falafels while they are hot and fresh.
  2. Falafels are best served with salads, hummus, tahini sauce, hot sauce and as a filling in pita bread sandwiches.
Keywords: Vegetarian, Main Course, Mediterranean, High Protein, Egg Free
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.