🧆 Authentic Mediterranean Falafel Recipe

🧂 Ingredients (Makes about 18 falafel balls)

Main mixture:

• 1 cup dried chickpeas (not canned)

• ½ medium red or yellow onion, roughly chopped

• 4 cloves garlic

• 1 cup fresh parsley leaves (loosely packed)

• ½ cup fresh cilantro leaves (optional but traditional)

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp salt, or to taste

• ½ tsp black pepper

  

  Ancient Herbal Brew Bids Farewell to Joint Pain and Boosts Circulation Fast

• 1 tsp baking powder

• 3 Tbsp all-purpose flour (or chickpea flour for gluten-free option)

For frying:

• Neutral oil (such as vegetable or sunflower oil)

🍽️ Tahini Sauce (Optional but Recommended)

• ½ cup tahini (sesame paste)

• 3 Tbsp lemon juice

• 1 small clove garlic, minced

• ¼ cup cold water (adjust for texture)

• Pinch of salt

Whisk all together until smooth and creamy.

👩‍🍳 Instructions

Step 1. Soak the Chickpeas (Overnight)

1. Place dried chickpeas in a large bowl.

2. Cover with 3× their volume in water (they’ll expand).

3. Let soak at least 12 hours or overnight.

   

   🍤 Mediterranean Garlic Shrimp with Spinach & Cherry Tomatoes

4. Drain and rinse well before using. (Do not cook them!)

⚠️ Tip: Using canned chickpeas will make the mixture too wet and the falafel may fall apart when frying.

Step 2. Prepare the Falafel Mixture

1. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.

2. Pulse several times until the mixture is finely minced (not a paste).

3. Add the baking powder and flour, then pulse a few more times to combine.

4. The texture should be coarse but sticky enough to hold together when pressed.

If mixture is too wet → add 1 more tablespoon of flour.
Too dry → add 1 tablespoon of water.

Step 3. Chill the Mixture

• Transfer to a bowl, cover, and refrigerate 30–60 minutes.
  (Helps the falafel hold its shape during frying.)

Step 4. Form the Falafel

• Using your hands or a falafel scoop, form small balls or patties about 1½ inches wide.

• Place on a plate or tray.

Step 5. Fry the Falafel

1. Heat oil (about 2 inches deep) in a pan to 350°F / 175°C.

2. Gently lower falafel balls into the oil in batches — do not overcrowd.

3. Fry for 3–4 minutes per side, until deep golden brown.

   

   🍆 Baba Ganoush (Roasted Eggplant Dip)

4. Remove and drain on paper towels.

For a lighter version, you can bake them:

• Preheat oven to 400°F (200°C).

• Brush falafel with olive oil and bake for 25–30 minutes, flipping halfway.

Step 6. Serve

Serve falafel warm in:

• Pita bread or flatbread with lettuce, tomato, cucumber, and red onion.

• Drizzle with tahini sauce or yogurt-garlic sauce.

• Add a side of hummus or pickled vegetables for a full Mediterranean plate.

🌿 Tips & Variations

• Add a touch of lemon zest for freshness.

• Mix in a little chili for spicy falafel.

• Freeze uncooked falafel balls for up to 3 months — fry straight from frozen.

• For extra crispiness, rest fried falafel on a wire rack instead of paper towel.