Uploaded February 2022 | Updated September 2026, 15 hours ago
Falafel, or something like it, is a pretty ancient food. In researching this recipe I learned that there is some controversy over exactly when it appeared first, and where. But I also learned that Yemeni-Israelis invented the pita-falafel sandwich, which has certainly helped to spread the phenomenon of falafel, as it is known today, worldwide. Making falafel itself is actually pretty easy, with the right tools. In ancient times of course, people pounded their pulses (or grains) into meal; we get to use a food processor. We also use a deep fryer, because we have one, but these can also be fried in just an inch or so of oil in a cast iron skillet (tho’, if you have cast iron pot or dutch oven, use that with just an inch of oil in the bottom, to reduce spatter).
Dry beans are not processed in such a way as to keep their exterior surfaces “clean”. Normally this is not a problem, as most people rinse their beans and then boil them thoroughly. In the making of falafel, however, we soak dry (raw) beans in water for a full 24 hours. If desired, a half-teaspoon baking soda (not baking powder) may be added to the soak. This will help to soften the beans (especially their skins) and also tends to discourage proliferation of microorganisms. Even so, I highly recommend draining and rinsing the beans and putting them into fresh water at least once during the soak period. If your beans start to become very bubbly, and smell yeasty (or bad), do not use them. They do cook by steaming during the frying process, but the aroma will stay, and it may reflect that the beans are unsafe to eat. Do not fool around with unsafe beans.
Eat these while they’re warm. They’re probably also good cold but I’ve never let one sit around that long. They are excellent with hummus or just tahini sauce (which is just tahini blended with lemon juice and olive oil). Go further and put them in a pita with some tabbouleh or fatoush salad, or arugula, or all of the above.
Makes enough for 2-5 people, roughly 8-12 falafel balls.
Equipment:
• frying setup (pan or pot w/ 1” of oil, or a deep fryer)
• food processor
• spice grinder
• large mixing bowl
• small pan for toasting spices
Ingredients:
1 cup dried chickpeas soaked in water 24 hr; canned beans will not work properly
2-7 cloves garlic
1 ea small onion no more than 1/2 cup; use half a medium onion, 1/4 of a large
1/4 cup parsley chopped; mix-n-match with dill, mint, cilantro
1 tsp salt up to 1 1/2 if you like salt
2 tsp cumin whole seed, toasted, ground
1 tsp coriander whole seed, toasted, ground
1/4 tsp black peppercorns whole seed, toasted, ground
1/4 tsp cayenne or 1 home-dried hot pepper (ours are homegrown bird’s eye)
1 pod cardamom pips extracted, toasted, ground
1/2 tsp baking powder up to 1 tsp for very fluffy falafel
1-2 Tbsp sesame seeds toasted; optional garnish
Procedure:
1. First, make the falafel material, and let it sit for at least an hour refrigerated, or overnight is better.
2. Set up the food processor with the blade attachment. All the ingredients will go in here, but some need some pre-
processing.
3. Toast the whole spices in a small pan, until they are deliciously aromatic – they will smell like falafel.
4. Grind them up and get them ready.
5. Peel the garlic and the onion and give them a rough chop, mainly to help keep fibres from wrapping around the spindle in the food processor.
6. Pay special attention to cross-cutting the parsley stems for the same reason, and add all to the food processor.
7. Drain the chickpeas really well and add them to the food processor as well.
8. Add the salt and spices. At this point, everything should be in the food processor.
9. Process everything with the blade, stopping a few times to scrape down the larger bits which inevitably become stalled on the upper portion of the bowl.
10.It will achieve a consistency which is obviously coherent, but still slightly grainy. This is the texture we want. If processed too far, it will be mushy and might fall apart during frying. If not enough, it won’t hold together at all.
11.Scrape the falafel mixture out into a bowl and place it in the fridge for an hour, or overnight if your schedule allows.
12.When it’s time to fry the falafel, choose a good scooping spoon. We have found that a Chinese porcelain soup spoon works well, but any regular tablespoon or a small ice-cream scoop will work. The goal is for the balls to be even in size.
13.Scoop even balls, or make them into slightly-squashed patty shapes, and add 4 or 6 to your pan. Do not crowd them. It’s okay for them to bump into one another, but they should have plenty of room.
14.Let them fry for about 3 or 4 minutes at 350F or so. If they need to be turned, turn them after 2 or so minutes and let them fry another 1-2 minutes.
15.Drain falafel, like all fried things, on a wire grid so that all the oil that can will run off.
16.Serve hot, but don’t burn yourself!
Music: bensound.com/royalty-free-music
Falafel, or something like it, is a pretty ancient food. In researching this recipe I learned that there is some controversy over exactly when it appeared first, and where. But I also learned that Yemeni-Israelis invented the pita-falafel sandwich, which has certainly helped to spread the phenomenon of falafel, as it is known today, worldwide. Making falafel itself is actually pretty easy, with the right tools. In ancient times of course, people pounded their pulses (or grains) into meal; we get to use a food processor. We also use a deep fryer, because we have one, but these can also be fried in just an inch or so of oil in a cast iron skillet (tho’, if you have cast iron pot or dutch oven, use that with just an inch of oil in the bottom, to reduce spatter).
Dry beans are not processed in such a way as to keep their exterior surfaces “clean”. Normally this is not a problem, as most people rinse their beans and then boil them thoroughly. In the making of falafel, however, we soak dry (raw) beans in water for a full 24 hours. If desired, a half-teaspoon baking soda (not baking powder) may be added to the soak. This will help to soften the beans (especially their skins) and also tends to discourage proliferation of microorganisms. Even so, I highly recommend draining and rinsing the beans and putting them into fresh water at least once during the soak period. If your beans start to become very bubbly, and smell yeasty (or bad), do not use them. They do cook by steaming during the frying process, but the aroma will stay, and it may reflect that the beans are unsafe to eat. Do not fool around with unsafe beans.
Eat these while they’re warm. They’re probably also good cold but I’ve never let one sit around that long. They are excellent with hummus or just tahini sauce (which is just tahini blended with lemon juice and olive oil). Go further and put them in a pita with some tabbouleh or fatoush salad, or arugula, or all of the above.
Makes enough for 2-5 people, roughly 8-12 falafel balls.
Equipment:
• frying setup (pan or pot w/ 1” of oil, or a deep fryer)
• food processor
• spice grinder
• large mixing bowl
• small pan for toasting spices
Ingredients:
1 cup dried chickpeas soaked in water 24 hr; canned beans will not work properly
2-7 cloves garlic
1 ea small onion no more than 1/2 cup; use half a medium onion, 1/4 of a large
1/4 cup parsley chopped; mix-n-match with dill, mint, cilantro
1 tsp salt up to 1 1/2 if you like salt
2 tsp cumin whole seed, toasted, ground
1 tsp coriander whole seed, toasted, ground
1/4 tsp black peppercorns whole seed, toasted, ground
1/4 tsp cayenne or 1 home-dried hot pepper (ours are homegrown bird’s eye)
1 pod cardamom pips extracted, toasted, ground
1/2 tsp baking powder up to 1 tsp for very fluffy falafel
1-2 Tbsp sesame seeds toasted; optional garnish
Procedure:
1. First, make the falafel material, and let it sit for at least an hour refrigerated, or overnight is better.
2. Set up the food processor with the blade attachment. All the ingredients will go in here, but some need some pre-
processing.
3. Toast the whole spices in a small pan, until they are deliciously aromatic – they will smell like falafel.
4. Grind them up and get them ready.
5. Peel the garlic and the onion and give them a rough chop, mainly to help keep fibres from wrapping around the spindle in the food processor.
6. Pay special attention to cross-cutting the parsley stems for the same reason, and add all to the food processor.
7. Drain the chickpeas really well and add them to the food processor as well.
8. Add the salt and spices. At this point, everything should be in the food processor.
9. Process everything with the blade, stopping a few times to scrape down the larger bits which inevitably become stalled on the upper portion of the bowl.
10.It will achieve a consistency which is obviously coherent, but still slightly grainy. This is the texture we want. If processed too far, it will be mushy and might fall apart during frying. If not enough, it won’t hold together at all.
11.Scrape the falafel mixture out into a bowl and place it in the fridge for an hour, or overnight if your schedule allows.
12.When it’s time to fry the falafel, choose a good scooping spoon. We have found that a Chinese porcelain soup spoon works well, but any regular tablespoon or a small ice-cream scoop will work. The goal is for the balls to be even in size.
13.Scoop even balls, or make them into slightly-squashed patty shapes, and add 4 or 6 to your pan. Do not crowd them. It’s okay for them to bump into one another, but they should have plenty of room.
14.Let them fry for about 3 or 4 minutes at 350F or so. If they need to be turned, turn them after 2 or so minutes and let them fry another 1-2 minutes.
15.Drain falafel, like all fried things, on a wire grid so that all the oil that can will run off.
16.Serve hot, but don’t burn yourself!
Music: bensound.com/royalty-free-music
