Falafel are one of the most beloved street foods across the Middle East β golden brown, crispy on the outside, and packed with herbs, garlic and warm spices inside. This recipe sticks to tradition: soaked dried chickpeas, no flour, no shortcuts. Serve them hot with tahini, pickles, pita or a fresh salad β and taste the real thing π§πΏ
Middle Eastern Falafel β Crispy, Herby & Vegan π§
Stefie
2-4
20 minutes
Middle Eastern
Street food
Ingredients
250 g (1 ΒΌ cups) dried chickpeas (traditional method β preferred)
Alternative: 400 g canned chickpeas (drained, rinsed, well dried)
- 1 small onion, chopped
- 4 garlic cloves
- 1 small bunch fresh parsley (flat-leaf)
- 1 small bunch fresh cilantro (or a mix)
- 1 tsp ground cumin
- 1 tsp ground coriander
- Β½ tsp chili flakes or cayenne (optional)
- 1 tsp salt
- Β½ tsp baking soda (just before frying)
- 1β2 tbsp sesame seeds (optional, for the outside)
- Oil for deep frying (neutral, e.g. sunflower)
Directions
Soak the chickpeas
Rinse and soak the dried chickpeas in plenty of cold water for 12β24 hours.
They should triple in size. Drain well β do not cook them!Blend the falafel mixture
Place the soaked chickpeas, onion, garlic, herbs and spices into a food processor.- Pulse until the mixture is finely chopped but still grainy β like moist breadcrumbs.
- It should hold together when squeezed, not be wet or mushy.
Chill the mix (optional but helpful)
Transfer to a bowl, cover and refrigerate for 30β60 minutes. This makes shaping easier.Add baking soda & shape
Just before cooking, mix in the baking soda.
Scoop out small portions and form into balls or patties (walnut-sized).
Optional: roll in sesame seeds for extra crunch.Fry the falafel
Heat oil to 170β180β―Β°C (340β355β―Β°F) in a deep pot or fryer.
Fry falafel in batches for 4-5 minutes, turning occasionally, until deep golden brown.
Drain on paper towels.
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