Easy Authentic Falafel Recipe: Step-by-Step 

Falafels are crispy balls made using fava beans, also known as chickpeas and lots of herbs. Falafels originated in the Middle East. Jews in Calcutta and Kerala made similar fritters called Philauris. These easy-to-make, delicious balls of goodness became popular in Egypt soon after WWII. They then spread through the rest of the Middle East. Now, chefs are making falafels with regional twists. They often replace fava with hyacinth beans or other local ingredients.  

To make falafels, mix beans, spices, and herbs. This mix is then used to make small balls that are deep-fried and served as snacks or in pitas, wraps, and salads. 

Ingredients 

• Chickpea flour and baking soda 

• Soaked chickpea 

• Herbs like mint, cilantro and parsley 

• Green pepper or jalapeños  

• Ground spices like cumin, cardamom, chili powder, salt and pepper 

• Garlic and onion 

• Oil 

• Tahini Sauce 

How to make easy authentic falafels 

• Soak the beans overnight. Avoid using canned beans.  

• Come next morning, drain and wash the beans properly.  

• Next, add the beans, herbs, onion, two cloves of garlic and spices to a grinder. Grind the mixture but don’t make it a fine paste. If it looks flaky, it’s fine.  

• Once the mixture is ready, pour it into a big bowl. Mix well with baking soda and chickpea flour. Once it takes the form of a dough, let it refrigerate for 20 minutes.  

• Take the chilled dough out. Make small, palm-sized balls using your hands or a mold.  

• Once your balls are ready, take a deep pan. Immersed falafels help get a deep-fried exterior. 

• Heat this pan and pour in 3 inches of oil. As subtle smoke rises from the pan, place 7-8 balls on the pan,  

•  Deep-fry until they are golden-brown with a greenish hue.  

• Remove these and place it on top of paper or tissue to soak the extra oil.  

Preparing the Dip 

• Add lemon zest, garlic, seasoning like salt and pepper and yogurt to your Tahini sauce.  

• Mix well. 

• Serve the falafel as finger food or wrapped in pita, along with a side of your homemade tahini sauce.  

Quick Tip 

• Serve right out of the fryer. Room-temperature falafels often lose their crispy texture, making them taste mushy.  

• If the balls start cracking, add water to the mixture to balance out the flaky nature of the dough.  

• Pickled veggies complement falafels well, be they onions, chilis or turnips.  

• Serve with hummus, salads, baba ghanoush, tabouli or the classic way: Pita and Tahini Sauce. 

Wrapping Up 

Middle Easterners go gaga over falafels. Every country in the Middle East has its regional variation; some are also known to add beef. Healthy, vegan and gluten-free, falafels are currently very popular. Falafels are easy to make and complement almost everything. Serve these rich balls of goodness as snacks or as part of a meal. The versatility of easy and authentic falafels brings the dish more hype from all over the world. 

Read More: Top 25 Dishes of Mediterranean Cuisine in 4 Different Categories