Authentic falafels
These falafels are made from chickpeas soaked overnight for a fresh flavour. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
Ingredients
Serves: 6
- 200g dried chickpeas
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon water
- 1 1/3 tablespoons sesame seeds
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon sugar
- 1/4 teaspoon ground turmeric
- 1 pinch asafoetida powder
- 950ml vegetable oil for frying, or as needed
Method
Prep:30min ›
Cook:10min ›
Extra time:9hr ›
Ready in:9hr40min
- Place dried chickpeas in a bowl. Fill with water to cover; stir in bicarbonate of soda. Soak at least 8 hours or overnight in fridge. Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chilli powder, sugar, turmeric and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in fridge to allow flavours to blend, at least 1 hour and up to two days.
- Pour vegetable oil to a depth of 2.5cm in a deep frying pan over medium heat until the temperature reaches 188 C (370 F).
- Scoop up chickpea mixture with a tablespoon and form into balls the size of golf balls.
- Fry falafels in hot oil until golden brown, 3 to 5 minutes on each side.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (11)
I omitted the baking soda, baking powder and sugar. These are great tasting burgers that I dry fried instead of deep fat fried. I'll be making them again! - 11 Apr 2012 (Review from Allrecipes US | Canada)
The only reason for the low rating is to warn people to be sure to plan on soaking the chickpeas at least overnight. After 6 hours of soaking I thought I'd better cook them since they were still pretty crispy. BAD idea. They absorbed too much water and when I tried to cook them I ended up with falafel mush and had to throw it all out. The flavor was excellent and I'm going to try this again. But there's no way I'll cook them and I'd warn people away from using canned beans for the same reason - 08 Aug 2012 (Review from Allrecipes US | Canada)
I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too! - 06 May 2012 (Review from Allrecipes US | Canada)
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