Can I make the falafel mixture ahead of time?
Yes, you can prepare the falafel mixture up to 24 hours in advance and store it covered in the refrigerator. Form and fry just before serving.
LUNCH
Authentic Israeli Falafel with Creamy Tahini and Pickled Accents
Experience the true taste of the Middle East with our recipe for Israeli falafel. These golden-brown, herb-infused chickpea fritters are perfectly crisp on the outside and wonderfully tender within. Served alongside a rich, velvety tahini sauce and bright, tangy pickled vegetables, this dish transforms a beloved street food into a delightful homemade meal.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, baking soda, 1/2 teaspoon salt, and black pepper. Pulse until the mixture is finely ground but not a paste; it should still have some texture. Do not over-process.
02
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 15 minutes to allow the flavors to meld and the mixture to firm up.
03
While the falafel mixture chills, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, 1/4 cup water, and 1/4 teaspoon salt until smooth and creamy. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
04
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Form the falafel mixture into small, golf-ball-sized patties or balls using your hands or a falafel scoop.
05
Carefully drop 4-5 falafel into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F/74°C.
06
Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining falafel mixture.
07
Serve the hot falafel immediately with the prepared tahini sauce and an assortment of pickled cucumbers and pickled turnips.
About This Recipe
Experience the true taste of the Middle East with our recipe for Israeli falafel. These golden-brown, herb-infused chickpea fritters are perfectly crisp on the outside and wonderfully tender within. Served alongside a rich, velvety tahini sauce and bright, tangy pickled vegetables, this dish transforms a beloved street food into a delightful homemade meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy falafel, ensure your oil is at the correct temperature and do not overcrowd the pot. A falafel scoop helps create uniform shapes. You can also add a pinch of cayenne pepper to the falafel mixture for a subtle kick.
Easy Substitutions
If you don't have fresh cilantro, you can use all parsley. For a gluten-free option, ensure all ingredients are certified gluten-free. For a baked falafel, flatten the patties slightly and bake at 375°F/190°C for 20-25 minutes, flipping halfway, until golden brown.
Storage & Reheating
Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F/175°C for 10-15 minutes or in an air fryer for 5-7 minutes until crispy. Tahini sauce should be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve falafel in warm pita bread with extra tahini sauce, chopped tomatoes, cucumbers, and a sprinkle of sumac. They also make a great addition to a mezze platter with hummus, baba ghanoush, and fresh salads. For a lighter meal, serve them over a bed of mixed greens with a lemon-tahini dressing.
Common Mistakes
1. Using canned chickpeas: This leads to mushy falafel. Always use dried chickpeas soaked overnight. 2. Over-processing the mixture: The falafel mixture should be finely ground but not a smooth paste. Over-processing releases too much moisture. 3. Overcrowding the frying pot: This lowers the oil temperature, resulting in greasy, soggy falafel. Fry in small batches. 4. Not draining excess oil: Always place fried falafel on paper towels to absorb extra oil for maximum crispiness.
Frequently Asked Questions
What kind of oil is best for frying falafel?
Vegetable oil, canola oil, or sunflower oil are all good choices due to their high smoke points and neutral flavor.
Can I freeze falafel?
You can freeze uncooked falafel patties on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. Fry from frozen, adding a few extra minutes to the cooking time. Cooked falafel can also be frozen and reheated, though they may lose some crispiness.
MORE TO KNOW
The secret to perfect falafel lies in using dried, soaked chickpeas, not canned ones. Canned chickpeas are too soft and will result in a mushy falafel. Soaking dried chickpeas overnight and then processing them raw gives the falafel its characteristic texture and crispiness. The baking soda helps achieve a lighter, fluffier interior. Don't be tempted to add flour to the mixture; it's not traditional and can make the falafel dense.
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