Falafel is a cornerstone of the Mediterranean diet and if you've ever a had truly authentic falafel recipe, you'll know why. That crisp, delicious shell encapsulating a warm, tender and green fluffy center is something from the heavens. My problem has always been that it's hard to find it made to perfection in a restaurant. So often it's served to the table dried out - maybe even brown on the inside. What a disappointment!
***Updated with new images 5/12/2017 , new video added 2/25/2022 as well as information chickpeas and chickpea nutrition.****
Well, I'd had enough falafel disappointment in my life - so I began my journey to finding perfection. Along the way I discovered an unexpected tool to add to my kitchen arsenal that put my falafel recipe over the top. Today, I'll share that secret with you!
What is falafel?
Falafel is a traditional middle eastern food, traditionally made from chickpeas (garbanzo beans), fava beans, or both. Served with pita, it's often topped with salad and drizzled in tahini-based sauces. Around the globe, you'll find it in both high-end restaurants and at street food stands. It's a favorite no matter where you are.
Chickpea nutrition
First, you might wonder if chickpeas are garbanzo beans? The answer is yes, and they are loaded with nutrients. The variation in name comes from the beans' origin through latin (cicer) and the popular spanish naming (garbanzo). They are a terrific source of plant-based protein and fiber along with containing several vitamins and minerals. In addition chickpeas possess properties that can help to curb your appetite and keep your blood sugar under control. Wow!
You can find more detailed information on the nutritional benefits of garbanzo beans here on Healthline.
Looking to learn more about chickpeas or garbanzo beans?
Whole Foods named chickpeas 'the new cauliflower' in their 2021 food trends guide and for good reason! Chickpeas ( AKA Garbanzo beans) are delicious and good for you too!
How to Cook Chickpeas: Canned, Dried, Aquafaba, and Flour. The Ultimate Guide to Chickpea Recipes
Ever wondered if chickpeas and garbanzo beans are the same things?
Or how to cook chickpeas so they taste amazing, but don't make you gassy?
Everything you need to know for cooking with both dried and canned chickpeas is here in one spot!
Watch how easy it is to make falafel at home in the video below!
Making falafel at home
If you were to come to my house for dinner, chances are I would offer to make you an amazing falafel dinner. It's one of my favorite meals to make! I would make homemade hummus with my own tahini, I would throw down a basket of gluten-free naan, and we would slather it with tzatziki before loading it up with grilled veggies, and crispy falafel. We would eat our weight in falafel and probably want to take a nap afterward...seriously, it happens.
The Incredible Secret to an Authentic Falafel Recipe
The secret to a great falafel recipe is not what you'd think. It's not a secret spice, or even the way you cook it - although they are both super important! Ok, this is going to sound like a strange question, but do you have a meat grinder?
Up until a few months ago I really thought I had falafel nailed down! That was of course until I read that real deal authentic falafel is made in a meat grinder. WHAT?! Honestly, I couldn't wrap my head around it. We cook vegetarian most of the time, so I tend to shy away from things like meat grinders, because seriously why would I ever buy one? Turns out after a lot of research that this $30 gadget is actually great for a lot of things other than making ground meat. Who knew?
You can grind soaked chickpeas, herbs, and spices for falafel, you can also makes salsa, grind hominy for tamales, and even make fruit purees. Since Christmas was around the corner I asked for one. I am pretty sure that Todd thought I had LOST my mind, but being the super supportive husband that he is he went along with my whim. I made falafel the first opportunity I had and all I can say is WHOA! It's a whole new ballgame around here and my falafal making game is officially on point.
Do you need a meat grinder?
Now, I am not telling you that you have to have a meat grinder to make this falafel, but using one will make the texture unbelievably light and airy as opposed to being more dense and compact when you make falafel with a food processor.
It is a world of difference in texture, both are amazing in flavor, and either way your family and friends will rave about your amazing falafel to everyone they know. However, if you are a true falafal snob like my family tends to be, a meat grinder is the way to go. It's a super small investment for a lifetime of amazing falafel.
Save some for later
Also - an added bonus that works no matter how you choose to make your falafel: This recipe makes a lot of falafel, but it freezes great! Form the falafal into balls or patties, freeze it on a sheet pan before transferring to a plastic zip bag for long term storage.
The falafel can go straight into the hot oil from the freezer without a problem. Just add another minute or so to the cook time. Perfect golden falafel!
What to serve with falafel
Rosemary Lamb Kofta
Looking for a meaty main dish to turn your falafel fest into a full-on feast? Check out our Rosemary Lamb Kofta recipe by clicking here.
20 delicious ideas for a Mediterranean feast
When I think of a giant, gluten free Mediterranean feast all laid out before me I get a bit weak in the knees over here! I could literally live on herby gluten free falafel, gluten free tabbouleh, garlicky hummus, and lemon-laced tazatziki every day for the rest of my life and never complain. I mean, what's not to love?! The flavors are fresh and bold, while the ingredients required to make these dishes are easy to find, even in a pandemic!
If you’ve tried our Authentic Falafel recipe I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!
PrintAuthentic Falafel
Don’t forget to rate the recipe and let me know what you think about this Authentic Falafel in the comments below, I just love hearing from you and your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 24 hours
- Cook Time: 30 minutes
- Total Time: 24 hours 30 minutes
- Yield: 6-8 1x
- Category: Dinner
- Method: Fried
- Cuisine: Mediterranean
Ingredients
- 2 cups dried chickpeas, NOT canned chickpeas, see note
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 3 cloves garlic, minced
- 1 small yellow onion, peeled and coarsely chopped
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- Zest of 1 lemon
- ¼ teaspoon cayenne
- 1 ½ teaspoons Kosher salt, plus more for seasoning after cooking
- ½ teaspoon ground black pepper
- grape seed oil for frying
Instructions
- Place chickpeas in a large bowl and fill with water to cover them to a depth of 3 inches. Cover the bowl with plastic wrap and leave on counter for 24 hours. The chickpeas will triple in size and absorb quite a bit of the water so check a few times during soaking to see if you need to add more water.Once the beans have soaked for 24 hours, drain and rinse well.
- Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
- Place the drained chickpeas, ground spices, garlic, onion, cilantro, and parsley into a large mixing bowl. Stir to combine then feed through the meat grinder in small batches until everything has been ground.
- Mix the lemon zest, cayenne, salt, and black pepper into the ground chickpeas then roll a small amount of the mixture into a walnut sized ball or a small patty with your hands. The mixture should hold together nicely and not fall apart.
- Continue rolling the rest of the batter into uniform size balls or patties so that they will cook in the same amount of time. I used a small ice cream scoop and had falafels that were about the size of golf balls. Place the uncooked falafel on a large plate or baking sheet until ready to cook.
- Pour oil in a Dutch oven or a large, high-sided skillet to a depth of 2-3 inches, enough to cover the falafel. Place a thermometer into the oil and heat over med-high heat until the temperature reaches 360° - 375° F.
- While the oil is heating place a flattened paper grocery bag onto a baking sheet and cover with a few clean paper towels. This will help to collect the oil as it drains off of your falafel.
- When the oil is to temp fry a test falafel. The oil should bubble up and sizzle all around it. The falafel itself should stay together in one piece and not break apart at all. It should take 2 - 3 minutes to fry to a beautiful golden brown. If your falafel is not completely submerged flip and cook the other side until it’s nice and browned all over. Remove the cooked falafel from the oil and drain on the prepared baking sheet. Sprinkle with coarse salt while the falafel is still hot. Fry the remaining falafel in batches, being careful to not over crowd the pan and drop the temp of the oil.
Notes
Do not use canned chickpeas when making this falafel recipe - using canned chickpeas will result in a completely different texture than the dried chickpeas and the falafel patty will fall apart in the oil.
Nutrition
- Serving Size: 4 falafels
- Calories: 557
- Sugar: 1.6 g
- Sodium: 610.1 mg
- Fat: 55.9 g
- Carbohydrates: 13.7 g
- Protein: 3.9 g
- Cholesterol: 0 mg
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Lindsey says
Hi!
Can't wait to try this! Can these be baked instead of fried?
thismess says
Hi Lindsey, I have tried baking these in the past, but can never seem to get that perfect crispy exterior when I do, so I prefer to splurge and fry the falafel.
Klaudia says
So I made these from canned chickpeas and the falafel melted into the hot grapeseed oil as they were frying. Maybe it was because I did not use dry chickpeas? I did drain them well and all.
thismess says
Hey Kaludia,
Unfortunately this recipe will not work with canned chickpeas. They are just too soft, give it a try with dry chickpeas that have been soaked overnight. I promise the extra bit of planning is so worth it!
Lauren cleveland says
Woo! These turned out super salty! I thought 1 1/2 teaspoons sounded like a lot of salt and boy was I right! Next time I think I'll just do 1 teaspoon. Otherwise, these were good. I put them in my air fryer for 15 mins on 370.
thismess says
Did you use kosher salt that is coarse or regular table salt? I imagine if you are using regular fine grain table salt it may be a bit much.
dawn says
can i substitute fava beans for the chickpeas?
thismess says
Hi Dawn, I have never tried this recipe with fava beans, so I am unsure if it will work or not. If you give it a try let us know how it turns out!
Lisa says
Could these be baked instead of frued?
Meg says
I have never tried to bake them, but I am sure you could 🙂
Emma says
These falafels are amazing. We had some problems with them falling apart so we used a bit of egg and flour in the mix to hold them together. Other than that, it's a fool proof recipe which has quickly become a family favourite!
Molly says
I did not notice that your recipe called for cumin seeds and coriander seeds, so I bought the ground, how much of each would I use?
Meg says
Hey Molly, no worries. I would probably still use about the same amount, 1 teaspoon for each. Don't skip toasting the ground spices though it really brings out the flavor of the spice, just be careful they don't burn.
Molly McDonald says
Hi! I don't own a meat grinder. Is there something else I can use *crossing fingers*? This sounds amazing and I've wanting to try making my own falafel!
Meg says
Hi Molly! No worries, you don't need a meat grinder. The texture will be slightly different, but you can use a food processor. I have a recipe for that method too 🙂 https://thismessisours.com/authentic-golden-falafel-gluten-free-and-vegan/
Yatin P says
Tried a few times to make the perfect falafel but couldn't. Finally stumbled upon this and it is the bomb. Thanks Meg. Better than buying the store falafel mix or the store bought veggie patties.
Thanks.
Yat.
Follow me on Instagram #TheFoodieDad
Zoë B says
Wow, just tried making these for the first time and oh my goodness are they worth the effort!!! It did take me about 2 hours all together but I think that was due to the age of the meat grinder (which I was almost going to throw out the other day - so glad I didn't!) This is going to have to be the way I always make falafel now. Thanks so much for your post!
Meg says
Agreed, it is a bit of a time investment, but so worth it! This makes so much falafel I like to freeze have the falafels and fry them later which makes for a much quicker dinner the second time around. I picked up a meat grinder attachment for my Kitchenaid stand mixer for about $50 and it makes the process so much faster.
Candace says
Wow! Simply wonderful! Made these tonight and my family devoured them. Will be making again for sure! Thank you so much for sharing.
Meg says
I am so glad you and your family enjoyed them! They are a labor of love, but so worth the work. 🙂
Tricia Pine says
Thank you so much for sharing this recipe and your helpful hints! We made this recipe along with your gluten-free naan and tzatziki sauce. I purchased the hummus and tahini 🙂 My family loved every morsel of our dinner... and they are not vegetarian or gluten -free like I am. I have an old meat grinder that was my Grandmother's. I had never used it. It must have been too old or the attachments were not suited for we couldn't get the mixture through the wholes. Plan B - I used my Green Power Juicer with the grinder attachment. It worked wonderfully and gave us a great texture. Thank you again! We all give this recipe a 5 star rating and it will definitely become one of our favorite meals! Thank you!
NL says
I tried this recipe but with canned chickpeas, but they were falling apart.
Does it make a big difference to use dried chickpeas ?
Meg says
Yes, unfortunately canned chickpeas won't hold the same as dried chickpeas that have been soaked overnight.
Lyn Ette Lyons says
I made this but made it with adding some water and making it the consistency of waffle batter and heavily sprayed a hot waffle iron with olive oil cooking spray
and let it heat up and then poured the batter in the waffle iron and let it cook until done and crispy. I then spread the waffle with hummus and topped with my favorite greens, sliced cucumbers ,radishes ,red onions,boiled egg chopped,tomatoes (what ever you like on a salad) grated parmesan cheese or feta and your favorite dressing(MINE IS TZATZIKI) salt and pepper and enjoy!!! It is so good!! Usually I do only a half a waffle it is so filling. I make them and freeze them in the freezer and pull them out and toast them when ever I want . Try it I am sure you to will love it!!!
Coreen says
Oh my goodness! What a fabulous idea. I’m going to give that a try.
Haleene says
I have a Ninja and use that to grind meat, I get better hamburger cuts to make hamburger with, but I love all forms of food. Just saying if you have the more powerful blenders, you don't need a meat grinder.
These look great! Will be trying it out very soon.
Dixya @ Food, Pleasure, and Health says
im a big falafel person, not necessarily a snob. I have seen so many recipes both fried and baked but none convinced me to attempt it at home..your version looks like something i get at authentic place...
Loretta Hanson says
Meg I had the best falafel in Jordan and Israel last year. I can say with confidence that yours will probably be better just because of the love and care you put into the dish(es). Looking forward to trying this real soon (after I dig out the meat grinder attachment I haven't used in years).
thismess says
Oh my goodness I bet the falafel in Jordan is AMAZING Lori!!! I hope that my version comes close - you truly had authentic falafel. I miss you to pieces and it just made my day to see your name pop up here.
Jocelyn (Grandbaby cakes) says
I think its settled. I need to head over to your house for dinner if this is what is served.
Katrina @ Warm Vanilla Sugar says
I've always wanted to make authentic falafel! Love this recipe!
Bella says
Wow these look wonderful! I am honestly tempted to make these, but I'm thinking about how it will sound, "hubby, can we purchase a meat grinder?" Lol. Love it and great post!
Andrea says
Do you measure the chickpeas before or after soaking them?
thismess says
Before.
Sarah @ SnixyKitchen says
I want to come to your house for dinner! That sounds like quite the meal. I have a meat grinder (that has been used once) and I've never thought to make falafels in it - thanks for the awesome recipe inspiration!
Meg says
You are invited any time!! Put that meat grinder to work girl it makes the best falafel.