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authentic falafel recipe Crispy falafel patties served in soft pita bread, drizzled with creamy tahini sauce and topped with fresh parsley, with tomato and cucumber salad on the side

Authentic Falafel Recipe

Crispy on the outside and tender inside, these Authentic Falafel Recipe patties are packed with fresh herbs and warm spices.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chickpea patties, falafel, mezze, vegetarian dinner
Prep Time: 25 minutes
Cook Time: 25 minutes
Soaking Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 24 patties
Calories: 110kcal
Cost: $8

Ingredients

  • 2 cups dried chickpeas uncooked and not canned
  • ½ teaspoon baking soda used only for soaking
  • 1 cup fresh parsley leaves stems removed for smoother texture
  • ¾ cup fresh cilantro leaves washed and dried
  • ½ cup fresh dill tender fronds only
  • 1 small onion peeled and quartered
  • 7 cloves garlic peeled and whole
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon ground black pepper freshly ground preferred
  • 1 tablespoon ground cumin adds warmth and depth
  • 1 tablespoon ground coriander earthy and citrusy spice
  • 1 teaspoon cayenne pepper optional for heat
  • 1 teaspoon baking powder added just before cooking
  • 2 tablespoons sesame seeds lightly toasted for flavor
  • Vegetable oil neutral oil suitable for frying

Instructions

  • Soak the dried chickpeas with baking soda in plenty of water, making sure they are fully submerged, and leave overnight until softened.
    Hands holding soaked chickpeas in a glass bowl filled with water, preparing chickpeas for homemade falafel
  • Drain the chickpeas thoroughly and pat them dry before adding them to a food processor with herbs, onion, garlic, salt, and spices.
  • Pulse the mixture in short bursts until everything is finely chopped and holds together without becoming paste-like.
    Top-down view of falafel mixture made from chickpeas and fresh herbs inside a food processor, showing coarse green texture
  • Transfer the mixture to a covered container and refrigerate for at least one hour to help it firm up.
  • Stir the baking powder and sesame seeds into the chilled mixture just before shaping.
  • Scoop portions of the mixture and gently form into small patties, lightly wetting your hands to prevent sticking.
    Close-up of hands shaping raw falafel mixture into a round patty, green chickpea and herb mixture with sesame seeds visible
  • Heat oil in a deep saucepan until gently bubbling, then fry the patties in batches until crisp and golden on both sides.
    Freshly fried falafel ball lifted from hot oil with a slotted spoon, showing a golden brown and crispy texture during the frying process
  • Remove the falafel and place them on paper towels to drain any excess oil.
  • Serve immediately on their own or tucked into pita bread with fresh vegetables and sauce.

Notes

Golden, fragrant falafel that tastes like something passed down through generations—perfect for stuffing into warm pita or enjoying fresh from the pan.

Nutrition

Serving: 60g | Calories: 110kcal (6%) | Carbohydrates: 14g (5%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 180mg (8%) | Potassium: 220mg (6%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 18IU | Vitamin C: 22mg (27%) | Calcium: 4mg | Iron: 10mg (56%)
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