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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Falafel is a beloved Middle Eastern street food made from a blend of chickpeas, fava beans, fresh herbs, and spices. This recipe yields around 100–120 pieces, perfect for sharing or freezing for later. The mixture is ground to your preferred texture, and the addition of baking soda and baking powder just before frying ensures a light and crispy result. The aroma of fresh coriander, garlic, and warm spices fills the kitchen as you prepare this...
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Soak the chickpeas and fava beans overnight, changing the water every few hours until it runs clear.
Grind the chickpeas and fava beans to your preferred texture.
Grind the fresh coriander, garlic, onions, and all spices separately.
Mix everything together until well combined.
Just before frying, add the baking soda and baking powder and mix well.
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Freeze any unused mixture without the baking soda and baking powder. Add them only when you’re ready to fry.
Can I use canned chickpeas or fava beans?
No, this recipe requires dried chickpeas and fava beans soaked overnight for the proper texture.
Why should I change the soaking water?
Changing the water helps remove impurities and ensures a cleaner taste.
Can I skip peeling the chickpeas and fava beans?
Peeling is optional but recommended for a smoother texture.
How do I store leftover falafel mixture?
Freeze the mixture without baking soda and baking powder, and add them only when ready to fry.
What texture should the falafel mixture have?
The texture can be adjusted to your preference, but it should be fine enough to hold together when shaped.
