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Authentic Falafels

Authentic Falafels

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    9 h 40 m
Kathleen

Kathleen

These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
  2. Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
  3. Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
  4. Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
  5. Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
  6. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
  7. Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
  8. Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sueb
17

sueb

4/11/2012

I omitted the baking soda, baking powder and sugar. These are great tasting burgers that I dry fried instead of deep fat fried. I'll be making them again!

Vicky
12

Vicky

5/6/2012

I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too!

grammyjammy
11

grammyjammy

8/8/2012

The only reason for the low rating is to warn people to be sure to plan on soaking the chickpeas at least overnight. After 6 hours of soaking I thought I'd better cook them since they were still pretty crispy. BAD idea. They absorbed too much water and when I tried to cook them I ended up with falafel mush and had to throw it all out. The flavor was excellent and I'm going to try this again. But there's no way I'll cook them and I'd warn people away from using canned beans for the same reason

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