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–+ servings
pita with falafel held by hand with sour cream, tomato cubes, cucumber, parsley with more falafel in the background and a bowl of red onion against a dark backdrop

the best falafel EVER!

This falafel recipe gets you those authentic, restaurant quality falafels every. single. time.
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Prep Time 25 minutes
Cook Time 20 minutes
soaking and resting time 14 hours
Total Time 14 hours 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Lebanese, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dried chickpeas
  • 1 tsp baking soda
  • ½ white onion
  • 1 clove garlic
  • pinch salt
  • pepper
  • 1 tsp cumin
  • 1 tsp coriander (dried)
  • handful fresh coriander
  • handful fresh parsley
  • 1 tsp baking soda
  • 2 tbsp chickpea flour
  • olive oil (depends on size of your pot)*

Equipment

  • Food Processor

Method
 

  1. The day before you're planning to make the falafels, soak the chickpeas in a bowl with plenty of water and the baking soda.
  2. The following day, rinse the chickpeas and put them in the food processor.
  3. Add the half onion, the garlic, salt, pepper, cumin, coriander, and the fresh coriander and parsley.
  4. Pulse the mixture, scraping down the sides occasionally. It's done when it has the consistency of coarse sand.
  5. Transfer the mixture to a bowl, add the baking soda and chickpea flour, cover with foil, and place in the fridge for at least 30 minutes. Preferably leave it to rest in the fridge for an hour or two hours.
  6. Then, take the falafel mix from the fridge and roll into balls.
  7. Heat up the olive oil in a pot or pan. Make sure there's enough oil to fry the falafels. If you want to use less oil, you can also use less and just turn the falafels halfway through.
    They should be done in about 4-5 minutes, or when golden brown on the outside.
  8. Serve in a pita or flatbread with fresh veggies, hummus, sour cream, and your favourite toppings!

Notes

*feel free to use any other type of oil you prefer. 
You can also shape these into patties and make falafel burgers. Yum! 
You can keep the mixture in the fridge up to 5 days and make some falafels whenever you fancy!
I don't recommend making them and storing them, they go very dry. 
Tried this recipe?Let us know how it was!