# Easy Authentic Falafel Recipe

This recipe guides you to master falafel, achieving a shatteringly crisp, deep-golden shell with a light, fluffy, and herb-flecked interior.

- Servings: 24 servings
- Total time: 45 min
- Cuisine: Middle Eastern
- Category: Appetizer
- Language: en

## Ingredients

- 1.5 cups Dried Chickpeas
- 1.5 packed cups Fresh Parsley, large bunch, leaves and tender stems
- 1.5 packed cups Fresh Cilantro, large bunch, leaves and tender stems
- 0.5 Large Yellow Onion, roughly chopped
- 4 to 6 cloves Garlic, peeled
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1.5 teaspoons Fine Sea Salt
- 0.5 teaspoon Freshly Ground Black Pepper
- 0.25 to 0.5 teaspoon Cayenne Pepper or Red Pepper Flakes
- 1 teaspoon Baking Soda
- 4 to 6 cups Neutral Oil for Frying (like canola, vegetable, sunflower, or grapeseed oil)

## Instructions

1. Place the dried chickpeas in a large bowl and cover them with at least 4-5 inches of cold water.
2. Let the chickpeas soak on your countertop for at least 18 hours, and up to 24 hours, ensuring they are firm but breakable with a fingernail.
3. After soaking, drain the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels to remove excess surface moisture.
4. Roughly chop the onion while the chickpeas drain.
5. Wash the parsley and cilantro thoroughly and dry them well, using a salad spinner if available, as tender stems contain significant flavor.
6. Add the drained, dried chickpeas, chopped onion, garlic cloves, parsley, and cilantro to the bowl of a food processor.
7. Pulse the mixture in short bursts, about 15-20 times, and scrape down the sides of the bowl.
8. Process until the mixture resembles coarse sand or fine gravel, avoiding over-processing into a paste.
9. Transfer the ground mixture to a large bowl.
10. Add the ground cumin, ground coriander, sea salt, black pepper, and optional cayenne pepper to the mixture.
11. Mix everything together with a spoon or your hands until well combined.
12. Add the baking soda and mix it in gently.
13. Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours, to allow flavors to meld and the mixture to firm up.
14. Form the chilled mixture into small balls or slightly flattened discs, about 1.5 inches in diameter, using a falafel scoop, small cookie scoop, or your hands.
15. Place the formed falafel on a baking sheet lined with parchment paper.
16. For Classic Deep-Frying: Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat to 350-360°F (175-180°C).
17. Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon, avoiding overcrowding.
18. Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
19. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain, sprinkling with a tiny pinch of salt while hot.
20. For Pan-Frying: Pour about ½ inch of oil into a large skillet and heat over medium-high heat.
21. Carefully place falafel patties in the skillet, ensuring not to crowd them.
22. Fry for 2-3 minutes per side, until golden brown and crisp, then transfer to a wire rack to drain.
23. For Baking: Preheat your oven to 400°F (200°C).
24. Lightly brush the formed falafel patties with olive oil and place them on a parchment-lined baking sheet.
25. Bake for 25-30 minutes, flipping them halfway through, until golden and firm.
26. For Air Frying: Preheat your air fryer to 375°F (190°C).
27. Lightly spray the air fryer basket and the falafel with oil.
28. Arrange the falafel in a single layer in the basket, leaving space between them.
29. Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.

## Equipment

- large bowl
- colander
- clean kitchen towel or paper towels
- salad spinner
- food processor
- spoon
- plastic wrap
- baking sheet
- parchment paper
- falafel scoop
- small cookie scoop
- heavy-bottomed pot or Dutch oven
- instant-read or candy thermometer
- slotted spoon
- wire rack
- large skillet
- oven
- air fryer

## Tips

- Embrace the Coarse Texture: Do not blend the mixture into a smooth paste; a slightly coarse, crumbly texture creates air pockets for a lighter interior.
- The Chill is Non-Negotiable: Chill the mixture for at least an hour to hydrate starches, firm up the mixture, and prevent it from falling apart during cooking.
- Master Your Oil Temperature: For frying, maintain oil temperature at 350-360°F (175-180°C) using a thermometer to avoid greasy or burnt falafel.
- Don’t Crowd the Pan: Cook in small batches to maintain stable oil temperature and ensure even cooking and crispiness.
- Make Ahead and Freeze for Later: Formed falafel can be frozen and cooked directly from frozen, adding a few extra minutes to cooking time.

## Source

- Original video: https://grandmarecipes.com/easy-authentic-falafel-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/beaa808a-60bc-48e4-9d8c-0b03fce92609
- Extracted: 2025-08-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt