Name: Egyptian Falafel Recipe
Ingredients: 1 cup Chickpeas (soaked overnight): The foundation of any good falafel, chickpeas provide that earthy, nutty base flavor and contribute to the falafel’s satisfying texture. It’s absolutely crucial to use dried chickpeas and soak them overnight. Canned chickpeas will result in a mushy, undesirable texture because they are already cooked and contain too much moisture. Soaking rehydrates the chickpeas, making them easier to process while maintaining their raw state, which is key to achieving the right consistency. Look for high-quality dried chickpeas – they should be uniform in color and size. You can find them in most grocery stores in the dried bean section. Soaking also helps to make the chickpeas more digestible and reduces phytic acid.; 2 cups Fava Beans (soaked overnight): Fava beans, also known as broad beans, are a traditional ingredient in Egyptian falafel, adding a unique creaminess and slightly sweet, nutty flavor that complements the chickpeas beautifully. Similar to chickpeas, it’s vital to use dried fava beans and soak them overnight. Dried fava beans need to be rehydrated to be processed correctly and to ensure the right texture. They contribute to a lighter, less dense falafel compared to using only chickpeas. Seek out good quality dried fava beans, ensuring they are plump and free from any blemishes. Like chickpeas, soaking fava beans improves digestibility and reduces phytic acid. If you have trouble finding dried fava beans, you might check international grocery stores or online retailers specializing in Middle Eastern or Mediterranean ingredients.; 6 whole Green Onions: Green onions bring a mild, fresh onion flavor that is less pungent than white or yellow onions, contributing a delicate sharpness to the falafel mixture. They add a subtle layer of complexity without overpowering the other flavors. Choose fresh, vibrant green onions with firm stalks and bright green tops. Avoid any that are wilted or slimy. The green parts and the white parts are both used in this recipe, maximizing the flavor and freshness.; 1 medium Red Onion: Red onion adds a slightly sharper and more robust onion flavor compared to green onions, creating a flavorful depth in the falafel. It provides a contrasting element to the milder green onions and garlic. Select a firm, heavy red onion with a vibrant red-purple skin. Avoid onions that are soft, bruised, or have sprouts. The red onion provides a foundational savory note that is essential for authentic falafel flavor.; 4 Garlic Cloves: Garlic is a flavor powerhouse, adding pungency and aromatic depth to the falafel. It enhances all the other flavors and provides that characteristic savory kick that makes falafel so addictive. Choose firm, plump garlic cloves that are free from soft spots or green sprouts. Fresh garlic is always preferred for its intense flavor. You can adjust the amount of garlic to your preference, but 4 cloves is a good starting point for a balanced flavor profile.; 1 small bunch of Cilantro (stems removed): Cilantro, with its bright, citrusy, and slightly peppery flavor, is a crucial herb that brings freshness and vibrancy to the falafel. It cuts through the richness of the beans and spices, adding a refreshing element. Use fresh cilantro with vibrant green leaves and firm stems. Remove the stems as they can be a bit tough and fibrous, and we want the tender leaves for the best flavor and texture. If you are not a fan of cilantro, you can substitute with flat-leaf parsley, although it will slightly alter the flavor profile.; 1 teaspoon Sea Salt (to taste): Sea salt enhances the flavors of all the ingredients and is essential for seasoning the falafel mixture. Salt is not just about making things “salty”; it balances and elevates all the other flavors. Start with 1 teaspoon and adjust to your taste. You can always add more salt later, but it’s harder to remove it. Using sea salt, or kosher salt, is often preferred by chefs for its pure flavor and larger crystals, which make it easier to control seasoning.; 1/2 teaspoon Pepper (to taste): Black pepper adds a subtle warmth and a touch of spice to the falafel, complementing the other spices and enhancing the overall flavor profile. Freshly ground black pepper is always best for its more intense aroma and flavor. Start with 1/2 teaspoon and adjust to your preference. You can also experiment with white pepper for a slightly different flavor profile.; 1 teaspoon Ground Coriander: Ground coriander seeds bring a warm, citrusy, and slightly nutty flavor that is a hallmark of authentic falafel. It adds a complex aromatic layer and complements the cumin beautifully. Use fresh ground coriander for the best flavor. If you have whole coriander seeds, you can toast them lightly in a dry pan and then grind them yourself for an even more intense aroma.; 1 teaspoon Cumin: Cumin is a warm, earthy, and slightly bitter spice that is essential in Middle Eastern cuisine and a key component of falafel flavor. It adds depth and complexity, complementing the coriander and other spices. Use ground cumin that is fresh and fragrant. Like coriander, toasting whole cumin seeds before grinding them will enhance their flavor.; 1 teaspoon Baking Soda: Baking soda is the secret ingredient that helps create light and fluffy falafel. It reacts with the moisture in the mixture during cooking, producing carbon dioxide bubbles that aerate the falafel, resulting in a less dense and more tender texture. Make sure your baking soda is fresh and active. It’s crucial to add the baking soda just before frying or air frying, as its leavening action starts immediately.; Sesame Seeds (for topping): Sesame seeds add a delicate nutty flavor and a pleasant crunch to the exterior of the falafel. They also provide a beautiful visual appeal. Use hulled sesame seeds for a milder flavor and a whiter appearance. You can also use unhulled sesame seeds for a slightly stronger flavor and more nutrients. Toasting the sesame seeds lightly before pressing them onto the falafel balls will enhance their flavor and aroma even further.

Ingredients

Scale

1 cup Chickpeas (soaked overnight): The foundation of any good falafel, chickpeas provide that earthy, nutty base flavor and contribute to the falafel’s satisfying texture. It’s absolutely crucial to use dried chickpeas and soak them overnight. Canned chickpeas will result in a mushy, undesirable texture because they are already cooked and contain too much moisture. Soaking rehydrates the chickpeas, making them easier to process while maintaining their raw state, which is key to achieving the right consistency. Look for high-quality dried chickpeas – they should be uniform in color and size. You can find them in most grocery stores in the dried bean section. Soaking also helps to make the chickpeas more digestible and reduces phytic acid.

2 cups Fava Beans (soaked overnight): Fava beans, also known as broad beans, are a traditional ingredient in Egyptian falafel, adding a unique creaminess and slightly sweet, nutty flavor that complements the chickpeas beautifully. Similar to chickpeas, it’s vital to use dried fava beans and soak them overnight. Dried fava beans need to be rehydrated to be processed correctly and to ensure the right texture. They contribute to a lighter, less dense falafel compared to using only chickpeas. Seek out good quality dried fava beans, ensuring they are plump and free from any blemishes. Like chickpeas, soaking fava beans improves digestibility and reduces phytic acid. If you have trouble finding dried fava beans, you might check international grocery stores or online retailers specializing in Middle Eastern or Mediterranean ingredients.

6 whole Green Onions: Green onions bring a mild, fresh onion flavor that is less pungent than white or yellow onions, contributing a delicate sharpness to the falafel mixture. They add a subtle layer of complexity without overpowering the other flavors. Choose fresh, vibrant green onions with firm stalks and bright green tops. Avoid any that are wilted or slimy. The green parts and the white parts are both used in this recipe, maximizing the flavor and freshness.

1 medium Red Onion: Red onion adds a slightly sharper and more robust onion flavor compared to green onions, creating a flavorful depth in the falafel. It provides a contrasting element to the milder green onions and garlic. Select a firm, heavy red onion with a vibrant red-purple skin. Avoid onions that are soft, bruised, or have sprouts. The red onion provides a foundational savory note that is essential for authentic falafel flavor.

4 Garlic Cloves: Garlic is a flavor powerhouse, adding pungency and aromatic depth to the falafel. It enhances all the other flavors and provides that characteristic savory kick that makes falafel so addictive. Choose firm, plump garlic cloves that are free from soft spots or green sprouts. Fresh garlic is always preferred for its intense flavor. You can adjust the amount of garlic to your preference, but 4 cloves is a good starting point for a balanced flavor profile.

1 small bunch of Cilantro (stems removed): Cilantro, with its bright, citrusy, and slightly peppery flavor, is a crucial herb that brings freshness and vibrancy to the falafel. It cuts through the richness of the beans and spices, adding a refreshing element. Use fresh cilantro with vibrant green leaves and firm stems. Remove the stems as they can be a bit tough and fibrous, and we want the tender leaves for the best flavor and texture. If you are not a fan of cilantro, you can substitute with flat-leaf parsley, although it will slightly alter the flavor profile.

1 teaspoon Sea Salt (to taste): Sea salt enhances the flavors of all the ingredients and is essential for seasoning the falafel mixture. Salt is not just about making things “salty”; it balances and elevates all the other flavors. Start with 1 teaspoon and adjust to your taste. You can always add more salt later, but it’s harder to remove it. Using sea salt, or kosher salt, is often preferred by chefs for its pure flavor and larger crystals, which make it easier to control seasoning.

1/2 teaspoon Pepper (to taste): Black pepper adds a subtle warmth and a touch of spice to the falafel, complementing the other spices and enhancing the overall flavor profile. Freshly ground black pepper is always best for its more intense aroma and flavor. Start with 1/2 teaspoon and adjust to your preference. You can also experiment with white pepper for a slightly different flavor profile.

1 teaspoon Ground Coriander: Ground coriander seeds bring a warm, citrusy, and slightly nutty flavor that is a hallmark of authentic falafel. It adds a complex aromatic layer and complements the cumin beautifully. Use fresh ground coriander for the best flavor. If you have whole coriander seeds, you can toast them lightly in a dry pan and then grind them yourself for an even more intense aroma.

1 teaspoon Cumin: Cumin is a warm, earthy, and slightly bitter spice that is essential in Middle Eastern cuisine and a key component of falafel flavor. It adds depth and complexity, complementing the coriander and other spices. Use ground cumin that is fresh and fragrant. Like coriander, toasting whole cumin seeds before grinding them will enhance their flavor.

1 teaspoon Baking Soda: Baking soda is the secret ingredient that helps create light and fluffy falafel. It reacts with the moisture in the mixture during cooking, producing carbon dioxide bubbles that aerate the falafel, resulting in a less dense and more tender texture. Make sure your baking soda is fresh and active. It’s crucial to add the baking soda just before frying or air frying, as its leavening action starts immediately.

Sesame Seeds (for topping): Sesame seeds add a delicate nutty flavor and a pleasant crunch to the exterior of the falafel. They also provide a beautiful visual appeal. Use hulled sesame seeds for a milder flavor and a whiter appearance. You can also use unhulled sesame seeds for a slightly stronger flavor and more nutrients. Toasting the sesame seeds lightly before pressing them onto the falafel balls will enhance their flavor and aroma even further.

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Instructions

Soak the Chickpeas and Fava Beans: The very first and most important step is to soak your dried chickpeas and fava beans overnight, or for at least 12-18 hours. Place the chickpeas in a large bowl and cover them generously with water – they will expand as they soak, so ensure there’s plenty of water. Do the same for the fava beans in a separate bowl. The soaking process rehydrates the beans, making them easier to process and ensuring the correct texture for your falafel. Do not use canned chickpeas or fava beans, as they are already cooked and will result in a mushy falafel mixture. After soaking, drain and rinse both the chickpeas and fava beans thoroughly.

Prepare the Vegetables and Herbs: While the beans are soaking, you can prep your vegetables and herbs. Wash the green onions, red onion, garlic cloves, and cilantro. Roughly chop the red onion and green onions. Peel the garlic cloves. Remove the cilantro stems, keeping only the leaves. Having these prepped and ready will streamline the falafel-making process once the beans are soaked.

Combine Ingredients in Food Processor: Set up your food processor. This is your primary tool for creating the falafel mixture. Add the soaked and drained chickpeas, soaked and drained fava beans, chopped red onion, green onions, garlic cloves, and cilantro leaves to the bowl of the food processor.

Process Until Roughly Chopped: Pulse the food processor in short bursts initially to roughly chop all the ingredients. Then, process continuously until the mixture is finely ground and resembles coarse breadcrumbs. You want a texture that is still slightly coarse and not completely smooth. Over-processing will result in a paste-like consistency, which can lead to dense falafel. Scrape down the sides of the food processor bowl as needed to ensure everything is evenly processed.

Add Spices and Pulse Again: Next, add the sea salt, pepper, ground coriander, and cumin to the food processor bowl. Pulse the food processor again in short bursts to incorporate the spices evenly throughout the falafel mixture. Avoid over-processing at this stage, just pulse until the spices are well distributed.

Remove Mixture to a Bowl: Remove the falafel dough mixture from the food processor and place it in a mixing bowl. At this stage, you can cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or even up to a few hours. Chilling the mixture helps it to firm up slightly and makes it easier to shape into falafel balls. However, this step is optional if you are ready to cook immediately.

Add Baking Soda Just Before Cooking: This is a crucial step for achieving light and airy falafel. Just before you are ready to start frying or air frying, add the baking soda to the bowl of falafel mixture.

Mix Thoroughly: Mix the baking soda into the falafel mixture thoroughly using your hands or a spoon. Ensure it is evenly distributed throughout the mixture. Work quickly after adding the baking soda, as its leavening action begins immediately.

Shape into Falafel Balls: Use an ice cream scooper or a spoon to scoop out portions of the falafel dough. An ice cream scooper helps to create uniformly sized falafel balls. Release the scooped dough into your hand and gently roll it into a ball. You can make them slightly flattened discs if you prefer, which can cook more evenly.

Coat with Sesame Seeds (Optional but Recommended): If desired, place some sesame seeds in a shallow dish. Gently press each falafel ball into the sesame seeds to coat the outside. This adds flavor, texture, and visual appeal.

Air Fry the Falafel: Arrange the sesame seed-coated falafel balls in a single layer in your air fryer basket. Avoid overcrowding the basket to ensure even cooking and crisping. Air fry at 350°F (175°C) for 15-18 minutes, flipping the falafel halfway through the cooking time, around 8-9 minutes, to ensure they are golden brown and crispy on both sides. Cooking time may vary slightly depending on your air fryer model, so keep an eye on them and adjust as needed.

Alternatively, Fry the Falafel (Traditional Method): If you prefer the traditional fried falafel, heat about 2-3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully drop the falafel balls, in batches, into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy, flipping them occasionally to ensure even cooking. Remove the fried falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve Hot: Serve the falafel immediately while they are hot and crispy. They are delicious served on their own as appetizers, or as part of a larger Middle Eastern spread with pita bread, hummus, tahini sauce, and salad.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300 kcal
Sugar: 2-3g
Sodium: 200-300mg
Fat: 12-15g
Saturated Fat: 1-2g
Carbohydrates: 30-35g
Fiber: 8-10g
Protein: 10-12g
Cholesterol: 0mg