Useful Tips

How to cook falafel


Falafel is a small balls formed from pureed chickpeas or other legumes and fried in vegetable oil. The dish is of Egyptian origin, but in the modern world it is the most common in Israel.

It is also easy to find this dish in Europe or the USA: falafel wrapped in a bun with vegetables of the type of shawarma, every year captures the tastes of local residents.

Recipes for making falafel at home are simple, the main thing is to properly prepare chickpeas and choose the right ratio of spices to make the dish moderately spicy.

How to cook falafel at home? You can use the classic recipe or diversify it with additional ingredients. Falafel is recommended to be served with fresh vegetables and tahini - a fatty sesame seed paste.

Classic Falafel Recipe

The traditional way of cooking falafel suggests using chickpeas. For this cereal is needed preliminary preparation. Chickpeas need to be sorted out, filled with water at room temperature and left for 10-12 hours (it is most convenient to do this overnight).

  • 1 cup chickpea
  • 1 onion,
  • fresh greens
  • 5 cloves of garlic,
  • 120 ml of vegetable oil,
  • condiments: ground black and red pepper, paprika, zira, curry, coriander,
  • 50 g of wheat flour
  • salt to taste.

The final taste of the dish is highly dependent on the added spices. By varying the amount of red pepper and garlic, you can make falafel more or less sharp

  1. Pre-soaked swollen chickpeas turn into a mass of homogeneous consistency. This is convenient to make a submersible blender or a regular pusher.
  2. Rinse greens, chop it and onions. Pass the garlic through a garlic squeezer. Mix everything with chickpeas.
  3. Add spices to taste, pour 2 tbsp. l cold water. Add flour, mix well. Cover with cling film, let stand for 1 hour.
  4. Form small balls with your hands or with a special ice cream spoon. Tothe mass was not stickythey are moistened with cold water.
  5. Heat the vegetable oil and fry the balls in it until dark golden. Care must be taken to ensure that they not burnt.
  6. Then put the falafel on a paper towel to get rid of excess oil, after which you can serve. To make the dish more elegant, it is recommended to sprinkle falafel with sesame seeds and garnish with parsley branches.


  • dry chickpeas 150 g
  • onion 1 piece
  • greens (dill, parsley) 2-3 branches
  • baking powder for the test 0.5 tsp
  • coriander 0.5 tsp
  • zira 0.5 tsp
  • turmeric 0.25 teaspoon
  • mustard seeds 0.5 tsp
  • chilli flakes 0.5 tsp
  • dry garlic 0.25 teaspoons
  • salt, pepper to taste
  • breadcrumbs
  • vegetable oil for frying (for deep fat or so as to cover the bottom of the pan by 2-3 cm).

Falafel - what is it?

The dish in question regularly appears on tables in eastern families. But the falafel was especially fond of the inhabitants of Israel. What is it, even a small child knows there. In the country, businessmen, students, and schoolchildren eat it for lunch. We can say that the dish has become a kind of symbol of the country.

The treats discussed are crispy balls of chickpeas or beans with various spices, deep-fried. To prepare them, the bean culture is usually first boiled with seasonings, and then rubbed to a porridge state. The resulting mass is fried in hot oil until a delicious crust appears.

Falafel is served in many ways. For example, balls can be combined with meat or fish as a side dish. They are especially tasty according to the shawarma principle, wrapped in fragrant pita bread, as well as topped with fresh vegetables and spicy sauce.


Pour chickpeas in the evening with plenty of cold water and leave to swell. During the night, it will greatly increase in size (2-2.5 times).

Drain, rinse the peas.

Grind chickpeas in a blender or with a meat grinder.

Chop the onion and herbs.

Add them to the chickpeas and grind everything together again, achieving a homogeneous structure.

Now it's time to add spices to the pea mass. It is best to grind them slightly in a mortar or coffee grinder: so as not to crunch on the teeth, and the aroma will reveal brighter.

Roll the balls from the resulting “dough” and roll them in breadcrumbs.

Breading will prevent the balls from falling apart and make them crispy.

Fry the breaded chickpeas in hot oil until golden brown.

After removing the falafel from the oil, transfer to paper towels to remove excess fat.

Serve the chickpeas hot while the crust is as crisp as possible and the center is tender and incredibly spicy!

Classic chickpea falafel - a step by step recipe

Such a treat will appeal not only to vegetarians, but also to everyone who loves unusual spicy oriental dishes. The main thing is not to regret seasonings and, of course, choose a quality chickpea (230 g). Also need to use: 1 tbsp. sesame seeds, a bunch of green onions and cilantro, 3. tsp each lemon juice, coriander, cumin, a pinch of chili pepper, olive oil. How to cook falafel from chickpeas is described in detail below.

  1. The first step is to properly prepare chickpeas for further processing. To do this, the product should be soaked in cold water for several hours (at least 6). Ideally, leave it in the liquid in the refrigerator all night.
  2. Sesame seeds are fried in a dry frying pan until golden, then chopped in a mortar and mixed with a couple of drops of olive oil until a thick slurry is obtained.
  3. Soaked chickpeas with a blender turn into pasta. All spices and chopped herbs are sent to the resulting mass. Olive oil is also added to the ingredients. You can pour it by eye, making sure that in the end the mass was similar in texture to homemade sour cream. All products together also beat well with a blender.
  4. Both mixtures are combined, poured with lemon juice and knead until smooth.
  5. Miniature smooth balls are rolled from the resulting “dough”, which are fried in hot oil. It is most convenient to cook them in a deep saucepan.

Ready meals before serving are laid out on paper napkins to remove excess oil. You can pour it with any yogurt or tomato sauce.

Falafel in the oven

Do you know that falafel can be cooked in the oven? The pluses are obvious - there will be no harmful deep fat, - the only drawback of healthy falafel. Make balls of chickpea, or beans, or lentils - it doesn’t matter. The main thing is to bake correctly.


  • peas chickpeas 0.5 kg
  • bunch of greens (dill, parsley, chives)
  • garlic 5-6 cloves
  • spices (cumin, coriander, turmeric)
  • salt 1 tsp
  • freshly ground peppers to taste
  • flour 2-3 tbsp. l
  • lemon juice 2-3 tsp
  • vegetable oil for greasing a baking sheet

How to cook:

  1. Soak the peas overnight. In the morning, drain the water, fill with a new one from the kettle so that it covers the chickpea with 2 fingers, and boil until half cooked.
  2. Drain, dry the chickpeas, then send it to the blender along with all the ingredients, including flour, olive oil and chopped herbs. Stir until smooth.
  3. Blind the falafel balls and lay them on a baking sheet, greased with vegetable oil. Bake at 190 degrees for 25-30 minutes.

Option: blind the balls without boiling chickpeas, then lightly fry them in a pan, and then bake in the oven.

Lentil Falafel

Falafel is rarely prepared from lentils - more often with the addition of beans and bulgur. Meanwhile, in vain (for my taste): lentils are more plastic, not as dry as chickpeas - it turns out gently, and the balls are perfectly molded and do not crumble even with minimal breading.


  • lentils 250 g
  • medium sized red onion
  • garlic a pair of cloves
  • red pepper half a small pod (to taste)
  • spices for 1 tsp: cumin, mustard, zira, coriander
  • freshly ground peppers to taste
  • green cilantro 1 sprig
  • parsley 2 branches
  • lemon juice 1 tbsp. l
  • breadcrumbs
  • frying oil

How to cook:

  1. Soak lentils in advance. If you have delicate red varieties, it may be enough to soak for half an hour immediately before cooking, see for yourself. Dry the lentils on paper towels.
  2. Grind the onion, pass the garlic through a press, chop the herbs and mash the spices in a mortar. Send the chickpeas to a blender, whisk, adding the rest of the ingredients, until smooth. Salt and pepper to taste.
  3. Roll balls or blind small cutlets with wet hands, breaded.
  4. Fry falafel on all sides in boiling oil until golden brown. Remove excess oil with paper towels.

How to cook a dish of green peas?

It’s even easier to cook green pea falafel. For this treat, a frozen product, which is sold in every supermarket today, is perfect. In addition to peas (350 g), you need to use: 1 white onion, a pinch of caraway seeds, zira, coriander and turmeric, a couple of garlic cloves, a bunch of fresh cilantro, 40 g chickpea flour, salt, pepper, oil. Even a novice cook can cook falafel according to this recipe.

  1. Spices are chopped well in a mortar and mixed.
  2. Peas are thawed at room temperature. To do this, you do not need to fill it with warm water or send it to the microwave.
  3. Onions and garlic are chopped in a blender. Then peas are added to them, and the products turn into a uniform dense mass.
  4. It remains to pour into the resulting mixture, finely chopped cilantro and all the spices, as well as salt and pepper the mashed potatoes to taste.
  5. Last of all, chickpea flour is added to the “test”.
  6. The mass turns into small balls, which are deep-fried until crusted.

A treat is served with a green vegetable salad. You can add falafel and beef and tomato meat gravy.

Bean Recipe

Very nutritious is falafel based on white or black beans. It should be boiled until soft. In addition to beans (350 g), you need to use: 170 g of sweet potatoes, 1 tsp. dried onions, and granulated garlic, half lime juice, salt, pepper, oil.

  1. Sweet potatoes are boiled in salted water until tender, and then, together with previously prepared beans, turns into a homogeneous mass.
  2. Seasonings, lime juice, salt and pepper to taste are added to the resulting puree.
  3. Balls of the same size are rolled from the aromatic mass, and then fingers turn into cakes.
  4. Billets on both sides are browned on any vegetable oil.

Ready cakes can be poured with garlic sauce and wrapped in fresh pita bread.

Falafel with the addition of bulgur

In addition to chickpeas, you can add bulgur to falafel. This will make the taste of the finished dish even more interesting. For such a treat you need to use: 230 g of Turkish peas, 70 g of bulgur, 0.5 tsp. cumin, coriander, ground chili pepper and baking powder for dough, 1 white onion, 3-4 cloves of garlic, 120 g of wheat flour.

  1. Chickpeas are soaked in cold water for at least 10 hours.
  2. Soaked Turkish peas, along with onions and a small amount of water (about 3 tablespoons) are turned into a smoothie with a blender.
  3. Salt, chopped garlic, chopped cilantro and bulgur are added to the mass. Let the ingredients stand until the last softens.
  4. It remains to add to the products baking powder, pepper and cumin (mashed).
  5. Flour needs to make the dough thick and sticky. Its quantity can be changed, following the state of the mass.
  6. Balls are molded from the resulting mixture, showered with wheat flour and deep-fried.

Served hot with hummus.

Cooking from chickpea flour

To minimize the cooking process, you can use chickpea flour as a basis. In addition to the main ingredient (230 g), you need to take: 60 g of semolina, a pinch of ground cumin, coriander, curry, cardamom, 1 tsp. soda, white onion, 4 garlic cloves, 50 g gluten-free flour, salt, pepper, corn oil, water.

  1. Chickpea flour is diluted with water to the consistency of a thick slurry.
  2. To the resulting mass is added chopped onions, garlic, semolina, spices, soda, salt, pepper and about 50 ml of warm water.
  3. All ingredients are thoroughly mixed and left for half an hour. During this time, semolina and chickpea flour are soaked.
  4. After this period, gluten-free flour is added to the mass, and tiny balls are formed from it with wet hands.
  5. Round billets are fried until golden in corn oil.

It is most delicious to serve refreshments with thick fermented baked milk and mustard sauce.

Traditional falafel in pita at home

This classic falafel will be a great breakfast, lunch or dinner for the whole family. The dish is tasty and nutritious. To prepare it, you need to take: 450 g of chickpeas, 2 onions, a bunch of fresh cilantro and parsley, 1 tsp. soda, 4 garlic cloves, a pinch of coriander, 6 pits, vegetable salad of any ingredients, seasoned with sour cream with garlic, salt, oil, breadcrumbs.