I have perfected my Authentic Falafel Recipe using dried chickpeas soaked overnight, fresh parsley, cilantro, and garlic, enhanced by cumin and coriander. Every bite blends a crisp exterior with a tender interior. I love how these ingredients combine to create a unique, flavorful dish that truly delights your palate indeed.

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I recently stumbled on this kickass Authentic Falafel Recipe that redefines what you think you know about falafel. I’ve always been a fan of Middle Eastern food and this version is a game changer for everyone, be it gluten free, vegan or anyone in general.

I start with 1 cup of dried chickpeas (soaked overnight, NO canned ones) mixed with a medium chopped onion and 4 garlic cloves for that punchy flavor. Then I toss in 1/2 cup each of fresh parsley and cilantro for an herby burst along with 2 teaspoons each of ground cumin and coriander.

A dash of salt, a sprinkle of black pepper and an optional pinch of cayenne pepper elevate the flavor. I add in a bit of baking soda and 2 to 3 tablespoons of all-purpose or chickpea flour and then fry them up until crispy on the outside while remaining soft inside.

This recipe is also a nod to trends like Easy Falafel Recipe Baked and Healthy Instant Pot Recipes among others. Enjoy the expressiveness of this dish!

Why I Like this Recipe

I really love this falafel recipe because I feel like it just connects with me on so many different levels. First off, I like how the recipe calls for dried chickpeas that are soaked overnight instead of using canned ones. It just makes me feel like I’m doing something real and authentic, and it totally boosts the flavor.

Another great thing for me is the mix of fresh herbs and spices. When I blend in the parsley and cilantro along with the cumin and coriander, it just fills my kitchen with this amazing smell that reminds me of family dinners. The spices come together so perfectly and add a kick that I can’t get enough of.

I also dig that the falafel turn out crispy on the outside but still soft inside. This texture contrast is exactly what I crave and makes every bite so satisfying. It’s like having the best of both worlds in one bite.

Lastly, I appreciate that this recipe is naturally vegan and can be made gluten free if you swap the flour. It makes me feel good and healthy when I’m eating something that’s not only tasty but also nutritious.

Ingredients

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Chickpeas are loaded with protein and fiber they helps with digestion and give energy.
Onions add a slight sweetness and plenty useful antioxidants for a rich taste.
Garlic gives a strong flavor and supports heart health and natural remedies.
Parsley offers a fresh bitter note plus vitamins that boost flavor and nutrition.
Cilantro gives a light citrus taste and a fresh green aroma for balance.
Cumin brings warmth and earthiness to enhance the overall dish aroma.
Coriander gives a mild sweet spicing that nicely complements other ingredients.
Baking soda lightens texture during frying and helps the mixture hold shape.

Ingredient Quantities

1 cup dried chickpeas (soaked overnight, do not use canned ones)

1 medium onion, roughly chopped (about 1 cup)

4 garlic cloves

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional if you like a bit of heat)

1/4 teaspoon baking soda

2 to 3 tablespoons all-purpose flour (or chickpea flour if you want to keep it gluten-free)

Vegetable oil for frying

How to Make this

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1. Soak your dried chickpeas in plenty of water overnight then drain well the next day.

2. Roughly chop your medium onion and peel the 4 garlic cloves.

3. In a food processor, add the chickpeas, onion, garlic, parsley and cilantro. Blitz until they are coarsely ground but not turned into a paste.

4. Add 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, and if you are up for some heat, 1/4 teaspoon cayenne pepper.

5. Sprinkle in the baking soda and then add 2 to 3 tablespoons of all-purpose flour or chickpea flour if you need it gluten free. Pulse a couple of times to mix everything in.

6. Transfer the mixture to a bowl and let it chill in the refrigerator for about 30 minutes. This helps it hold together better.

7. Heat vegetable oil in a deep pan over medium-high heat. To test if it’s ready, drop in a tiny bit of your mixture and wait till it sizzles.

8. Form the mixture into small balls or patties with your hands.

9. Carefully drop a few falafel at a time into the hot oil. Fry them for around 3-4 minutes on each side until they turn golden brown and a bit crispy on the outside.

10. Using a slotted spoon, take the falafel out and let them drain on paper towels. Serve warm drizzled with tahini sauce and enjoy!

Equipment Needed

1. A large bowl for soaking the chickpeas overnight
2. A colander or strainer for draining the chickpeas
3. A cutting board
4. A chef’s knife for chopping the onion and peeling garlic
5. A food processor for blending the chickpeas, onion, garlic, and herbs
6. Measuring spoons and cups for the spices and flour
7. A small mixing bowl (optional, but handy for combining ingredients)
8. A fridge for chilling the mixture for about 30 minutes
9. A deep frying pan or heavy pot for frying the falafel
10. A slotted spoon for taking the falafel out of the hot oil
11. Paper towels for draining the excess oil after frying

FAQ

Q: Can I use canned chickpeas?

A: No, you actually have to use dried chickpeas soaked overnight. Canned ones dont give the same texture and flavor.

Q: Why do I add baking soda?

A: Baking soda helps make the falafel lighten up during frying so they turn out a bit fluffier and less dense.

Q: Can this recipe be made gluten-free?

A: Yep, just use chickpea flour instead of all-purpose flour and you should be good to go.

Q: How do I know when the falafel is done frying?

A: They should come out golden brown and crispy on the outside. Fry them in small batches to make sure they cook evenly.

Q: Can I bake the falafel instead of frying them?

A: Sure, you can bake them in the oven if you want a healthier option. Just keep in mind they might not be as crispy.

Falafel Recipe (Authentic!) Substitutions and Variations

If you’re in a pinch and don’t have dried chickpeas, you can use canned ones, but make sure to drain and dry them well to avoid soggy falafel.
If you’re out of fresh parsley, try using mint leaves instead to add a refreshing twist to your dish.
If fresh cilantro isn’t available, a handful of fresh basil can be a decent substitute, though it will bring a different flavor.
Don’t have garlic cloves on hand? A little garlic powder (about 1/8 teaspoon per clove) can work, but it won’t be quite the same punch.
When you’re missing ground cumin, a pinch of curry powder can be used as a substitute, just be careful because it might make the flavor a bit stronger than expected.

Pro Tips

1. Let the mixture chill in the fridge for at least 30 minutes before frying the falafel. It really helps hold them together and makes sure all those flavors mix well together so you get a tastier bite every time

2. Test your oil first by dropping a tiny bit of the mixture in it; if it sizzles immediately then you’re good to go. This little trick ensures your falafel turns out crispy on the outside without getting all greasy

3. If you’re looking to keep things gluten-free, swapping the regular flour with chickpea flour is a pretty cool trick that adds a nice nutty flavor too and doesn’t mess up the recipe

4. Fry your falafel in small batches rather than all at once to keep the oil temperature steady so each falafel turns out evenly golden and doesn’t get soggy or undercooked in the middle