falafel Middle Eastern Street Food
Ever craved that perfect blend of crispy and juicy texture with a burst of Middle Eastern spices? This homemade falafel recipe is your gateway to authentic street-food magic—no deep fryer required! Crispy on the outside and tender on the inside, this Falafel Recipe uses pantry staples to recreate the iconic flavors of Middle Eastern Street Food in just 30 minutes. Ready to become your crowd-pleasing signature dish?
Ingredients List
Yields 12 falafels
- 1 cup dried chickpeas (soaked overnight, not canned!)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 small onion, roughly chopped
- 4 garlic cloves, minced
- 2 tbsp tahini
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
Substitutions: Swap chickpeas for fava beans for authenticity. Use dried dill instead of cilantro. Add lemon zest for extra brightness.
Timing
- Prep Time: 15 mins (plus 8-hour soak)
- Cook Time: 12 mins
- Total Time: 8 hours 27 mins
Pro Tip: Soaking 1 night saves 20 mins vs. using canned chickpeas—plus improves texture!
Step-by-Step Instructions
- Drain & Dry Chickpeas: Rinse soaked chickpeas and pat them bone-dry. Excess moisture = soggy falafels!
- Blend Ingredients: Pulse all ingredients in a food processor until coarse (not puréed). Over-blending creates paste.
- Chill Dough: Refrigerate mixture for 1 hour. This prevents spreading when pan-frying.
- Shape Falafels: Scoop 2 tbsp dough into balls, flatten slightly, and indent the center.
- Cook: Heat ½-inch oil in a skillet (370°F/188°C). Fry 4–5 mins per side until golden. Drain on paper towels.
Nutritional Information
Per falafel (1 serving = 3 balls):
- Calories: 92
- Protein: 4g
- Carbs: 8g
- Fat: 5g
- Fiber: 3g
- Iron: 10% DV
Healthier Alternatives
- Gluten-Free: Naturally GF! No swaps needed.
- Vegan/Oil-Free: Bake at 400°F (200°C) for 20 mins, brush with olive oil.
- Low-Carb: Replace chickpeas with cauliflower rice + almond flour.
- Sodium-Free: Omit salt; add lemon juice and za’atar.
Serving Suggestions
- Street-Style: Stuff into warm pita with pickled turnips, tahini sauce, and tomato cucumber salad.
- Bowl Base: Crumble over Mediterranean grain bowls with roasted eggplant and mint.
- Dip Game: Serve alongside hummus, baba ghanoush, and pita chips.
Pro Tip: Garnish with sumac for a tangy, vibrant finish!
Common Mistakes to Avoid
- Mistake: Using chickpea liquid (aquafaba) in dough.
- Fix: Drain and pat chickpeas dry.
- Mistake: Frying at low heat.
- Fix: Maintain 370°F oil for crispiness.
- Mistake: Skipping the 1-hour chill.
- Fix: Always refrigerate dough before shaping.
Storing Tips
- Fridge: Store cooked falafels in an airtight container for 3 days. Reheat in a toaster oven (400°F/200°C) for 5 mins.
- Freezer: Freeze uncooked shaped falafels on a tray, then bag. Fry from frozen (+2 mins).
- Meal Prep: Make dough up to 3 days ahead. Shape and freeze for quick weeknight dinners.
Conclusion
This falafel recipe delivers restaurant-quality results with 8 common ingredients and zero oil splatter! Crispy, herb-packed, and endlessly versatile, it’s your new shortcut to authentic Middle Eastern Street Food at home. Pin this Falafel Recipe and tag us in your creations—we can’t wait to see your crispy masterpieces!
FAQs
- Can I use canned chickpeas?
No! They add moisture and make falafels mushy. Dried chickpeas are essential. - Why are my falafels falling apart?
Likely over-blended or not chilled. Stop blending when mixture resembles coarse sand. - What oil works best?
Neutral oils like avocado or canola smoke points ideal for frying. - Can I air-fry?
Yes! Brush with oil, air-fry at 390°F (200°C) for 12 mins, flipping halfway.
