You’ll love this Soft and Delicious Authentic Falafel – a great gluten-free/vegan staple even meat lovers will enjoy! Crispy crust, tender center, and full of flavor, the way Falafel the way it should be…
This soft and Delicious Authentic Falafel recipe is spot on. During the journey to refine this recipe, I’ve learned multiple things about how to make a desirable fluffy, tender, and moist falafel. Keep reading and you’ll learn everything that I have. And, if you’ve got more tips to make this even better, please reach out and let me know!
What is Falafel?
If you haven’t had it or don’t know anything about falafel, it’s Mediterranean/Middle Eastern street food, that’s naturally gluten free! In a nutshell, homemade falafel is a combination of rehydrated chickpeas and/or broad beans, also known as fava beans, herbs, spices, and lemon juice ground together then deep fried. Good falafel hardly needs any extra sauce at all other than a little bit of tahini or hot sauce. Its origins generally are accredited to the Egyptian Copts approximately 1,000 years ago, but like with any good food, there are always naysayers.
If you’re like me, you’ve probably had plenty of bad falafel and a few good ones. It’s funny how the memory of a great falafel will give you hope when you order it in a new place, but then it quite often ends up being a dry lump of chickpeas. Falafel was usually a menu item I often ignored. But after going to a local joint called Jaffa Restaurant in Roswell, GA , I found one of the greatest falafels I’ve ever had and embarked on a quest of my own…
Of course that new recipe idea went on the dry erase board with about 40 other potential candidates… That was until my wife brought home a falafel mix from Trader Joes! Normally I enjoy Trader Joe’s products, but after eating those, I realized I’d probably get more enjoyment eating the cardboard box they came in!
The Keys To Homemade Falafel Is In The Chickpeas
Let’s start with the base of the recipe… No, not cardboard – but chickpeas!!! Dried chickpeas, not canned ones… please, do not use canned chickpeas or your falafel will turn to mush. Reason being, canned chickpeas are already cooked. Cooked chickpeas mean the starches within them have already bled out and now they’re too soft. Think about it, if you hold a canned chickpea between two fingers and press down, it turns to mush and mush is exactly what you’ll get. Those are great for making hummus, though!
Dried chickpeas are the one and only option (well, you can probably use fresh green chickpeas, but I have zero experience with that). First, start off with the oxymoron of fresh, dried chickpeas… The bag of dried ones accumulating dust in the back of your cupboard or the grocery store’s shelf can be used for a stew, but not for falafel. Over time, like anything, the chickpeas lose their ability to full absorb water – and the first step in this recipe is to soak the beans! After soaking for 12-16 hours, you want your chickpeas to double in size and be ready for the grind.
In regards to which chickpeas to buy, I generally use Goya or La Preferida brands. With that said, there are tons of brands such as Palouse proclaiming non-gmo, organic, heirloom, etc… I wouldn’t be surprised if they’re better, but I haven’t actually tried them. I’m a little falafeled out, but I’ll test these with my next batch.
I never thought I’d have this much to say on chickpeas.
Herbs Also Make Delicious Authentic Falafel
Next up on making a great gluten-free falafel are the fresh herbs! You really can’t use too much of them. Avoid using dried herbs as they don’t have the same fresh vibrance. I used a mix of 50% parsley, 25% mint, and 25% cilantro in this recipe. Definitely keep mint lower in the ratio of herbs as it can be quite pungent and overpowering of the rest of the flavors. Also, considering that it’s all going to get liquified, feel free to leave the stems on.
To Deep Fry or Not To Deep Fry: That’s Not a Question
For this Soft and Delicious Authentic Falafel, I recommend frying the falafel in oil. Yes, you can definitely air fry or bake them, but in my trials they come out a bit dry and not as crunchy on the outside. Another option is to form your falafel into patty shapes and pan fry it. Considering the increased surface area and heat, they take less time to cook than air frying or baking. That decreased cooking time also allows for the falafel to retain its moisture. But realistically, for that perfectly crisp on the outside and moist on the inside, I recommend you fry them in about a half inch of high heat oil (such as grapeseed or avocado oil) until brown, then flip them. The whole process takes about 5 minutes of frying.
Deep Fried Falafel Steps-
Technically, I don’t full submerge my falafel, but I use enough oil to cover half the falafel then I rotate the falafel to the other side. This method, by far, creates the most tender falafel with a crisp crust. It’s the most perfect homemade falafel recipe available. In this method, once your oil has reached 350-375°F, place your falafel in so they are half submerged. Cook for approximately 3 minutes, then rotate for another 2.5 to 3 minutes. Once done, place the cooked authentic falafel on layered paper towel to absorb excess oil and lightly season with salt. Serve and enjoy!
Air Frying Falafel Steps-
Not everyone wants to get as messy in the kitchen as I do. And realistically, most of the time, I fry my falafel outside on my grill’s burner for less mess. But air frying is a very clean option available to making amazing falafel. Granted, it’s not as good, but it works. Start by preheating your air fryer to 450°F. By starting at a high temperature, the falafel should get a crisper outside and not dry out as much. Place a piece of parchment on a pan, add your falafel balls on top, and spray with some high heat, neutral oil liberally. Place the pan in the air fry and fry for approximately 8 minutes. Rotate and continue frying until your falafel has reached that nice caramelized brown color, approximately 5 minutes. Remove from the heat and serve!
Pan Fried Falafel Steps-
If you want the same texture as deep fried falafel, but less mess, then pan frying is a great method. First, form your falafel into patties instead of balls. This allows for more cooking surface area, which allows the falafel to cook quickly despite less oil. In a large frying pan, spray liberally with oil, then heat the frying pan on medium-high heat. After a minute of preheating, place the falafel patties in and cook for approximately 3 minutes on each side. Remove the gluten-free falafel patties from the heat, pat away excess oil, lightly salt, and serve!
Your falafel dough should come out very light and fluffy. You want your dough to be homogenous. If you’re seeing chunks of chickpeas, herbs, or onions, then keep on processing or blending until there are no more. The first time I made it, I was quite sure the dough would hit the oil and break apart. Fear not, the starches from the chickpeas act as a binder keeping it intact.
Emulsifying Your Soft and Delicious Authentic Falafel
Let me tell you, blending or food processing the mix is a bit of a pain… Because you don’t mix in any liquids, you will have to take the cover off the processor and occasionally “unstick” the dough in the beginning. Once all the chickpea particles, herbs, and onion are small enough, the dough should almost blend through like a thick milkshake. One trick I found to somewhat alleviate the food processor traffic jams is to start by liquifying the herbs, garlic, onion, and lemon juice first, then adding the beans. It’ll help lubricate the chickpeas as they’re getting pulverized.
You Don’t Need Big Balls
Another important trick I’ve learned is regarding the falafel size. You don’t want your falafel balls to be too large or the insides won’t cook all the way through. Keep each falafel ball to around 1.5 Tablespoons. This allows for the inside to cook just enough while allowing the outside to get that crisp texture. If your falafel balls are too large, you’ll get the crispness on the outside, but the inside will dry out before the center is fully cooked. I used a cookie dough scoop to keep the size and shape uniform, this Saebye Cookie Scoop Set on Amazon is perfect.
Falafel FAQs:
Is All falafel gluten-free?
No! Don’t automatically trust that falafel you get from a restaurant is gluten-free. Many restaurants buy frozen falafel with additives like bread crumbs, etc… While most good Persian and Middle Eastern restaurants make their own naturally gluten-free, besure to double check.
Is falafel vegan?
Yes! As before, double check with the restaurant, but generally falafel is naturally vegan! So, call your gluten-free vegan friends over, because you FINALLY have something to serve them! Just don’t give them the garlic sauce, unless you use vegan mayo and yogurt.
Should I use leavening agents such as baking powder in falafel?
Many recipes call for leavening ingredients such as baking soda or baking powder… If you’re looking for a bit more of a “muffin” texture, then go for it… But realistically, the best falafels are made without, trust me I made the mistake over and over again. I went back to Jaffa Restaurant in Roswell, talked with the owner and she let me in on her not-so-secret secret.
Can I used canned chickpeas to make falafel?
No, do not use canned chickpeas. Canned chickpeas have been cooked to a point of breaking their bonding starches. Using canned chickpeas will make for dense and crumbly falafel.
Why does my falafel fall apart?
There are three reasons why your falafel will fall apart. First, you used canned chickpeas. If this is the case, throw it out and start fresh. Second, you’ve done everything right, but you didn’t let your falafel dough sit for long enough for the starches to bind. The dough needs to sit for minimally 15 minutes, longer is even better. And third, your chickpeas are old. Old chick peas have gone stale and the starches aren’t able to bind as well. Check the date of your chickpeas to make sure they are fresh.
What oil should I use for frying falafel?
You want the oil temperature to be minimally 350°F, but preferably closer to 375°F. With that said, it’s getting close to the smoking point of many oils. For that, I use a neutral high heat oil like grapeseed or avocado oil to avoid all the smoking and getting the most flavor.
How do I reheat falafel?
I hate to tell you this, but reheated falafel isn’t nearly as exciting… But, if you’re really, really… and I mean really in a pinch, either bake it at 400°F in the oven for 6-7 minutes or airfry it for 3-4 minutes, don’t forget to give the falafel a spritz of oil before reheating.
Can I save extra falafel dough?
Your uncooked falafel dough will keep for 3 days in the fridge! It could be longer, but I’ve tested it in up to three days and the dough was still fantastic.
The Garlic Yogurt (Shawarma) Sauce with Soft and Delicious Authentic Falafel
Yes, I know… I said that good falafel only needs a little tahini and hot sauce. That said, if you get a good falafel shawarma or wrap, it’s generally served with a yogurt garlic sauce. In my opinion, I like this as much, if not more than tahini and hot sauce! It’s fresh and garlicky with a bit of tang… What’s not to like?
Also, Check Out Some of Our Other Recipes!
Soft and Delicious Authentic Falafel
An easy, delicious falafel recipe… Soft, moist, and crisp the way falafel should be.
24
Falafels20
minutes7
minutesKeep the screen of your device on
Ingredients
1 Lb Dried Chickpeas (Soaked for 12-14hrs)
1-1/2 Cups Red Onion-Roughly Chopped (1 medium sized onion)
3 Tbsp Fresh Garlic-Roughly Chopped (About 6-7 medium sized cloves)
1/4 Cup Fresh Mint-packed
1/2 Cup Fresh Parsley-packed
1/4 Cup Fresh Cilantro-packed partial stems
2 tsp Ground Coriander Seed
1 tsp Ground Cumin
1/2 tsp Black Pepper
2 tsp Himalayan Pink Salt
1/2 tsp Lemon Zest
2 Tbsp Lemon Juice
- Optional
2 Tbsp Sesame Seeds (for coating)
Tahini (for dipping)
Hot Sauce (for dipping)
- Garlic Yogurt (Shawarma) Sauce
3/4 Cup Greek Whole Fat Yogurt
2 Tbsp Mayonnaise
2 tsp Fresh Garlic- Crushed
1 Tbsp Lemon Juice
2 tsp Apple Cider Vinegar
1/2 tsp Himalayan Pink Salt
1 tsp Granulated White Sugar (Optional)
Black Pepper- To taste (Optional)
Directions
- Soak your dried chickpeas for 12-14 hours in room temperature water. (Do not try to speed the process up with boiling water, you’ll get the same results as using canned chickpeas.)
- In a Food Processor or Powerful Blender, put in your herbs, garlic, lemon juice, and onion and blend to create a liquid base.
- Add the strained chickpeas, spices, and zest to the blender/processor and emulsify your ingredients until they are thick homogeneous blend. You will most likely have to use a spatula a couple times to loosen up the ingredients, as there is little additional liquid.
- Let your falafel dough rest for about 15 minutes to let the starches bind.
- Frying
- While waiting for the dough to setup, place about 2 Cups of Grapeseed or Avocado Oil in a medium sized pot and set on medium heat.
- Once the oil has reached 350°F to 375°F scoop approximately 1.5 Tbsp balls of falafel dough. You can either dip or sprinkle them with sesame seeds, as desired. Then place the balls into the oil. Cook for approximately 3 minutes (or until golden brown), then rotate with a slotted spoon to cook the topside. Continue cooking for another 2-3 minutes and remove from the oil onto either a cooling rack or paper towel to absorb excess oil. You can fry multiple falafels at once, just don’t overcrowd the pot.
- Continue until all your falafel dough is cooked and serve hot!
- Air Fryer Method
- On a parchment lined airfryer sheet, spray the parchment with your high heat oil (Grapeseed or Avocado).
- Scoop 1.5 Tbsp balls of falafel dough and sprinkle/roll with the optional sesame seeds.
- Place each falafel ball approximately 1/2 of an inch apart, then airfry for approximately 8 minutes at 425°F, then flip them for an additional 5 minutes.
- Remove the falafel from the airfryer and serve hot!
- Garlic Yogurt (Shawarma) Sauce
- Combine all ingredients and mix!
- Serve with just about anything, but especially shawarma, falafel, or vegetables!
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