Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too.Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home!How to make falafel: an overview!This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!).This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar flavors. Consider yourself warned! Now: here’s the basic outline of what you’re getting yourself into with homemade falafel:Soak the chickpeasOvernight (or at least 6 hours)Make dough and rest it5 minutes active, 20 to 30 minutes hands offForm the falafel5 to 10 minutes activeFry the falafel10 minutes activeEquipment you needYou’ll need just a few things to make authentic falafel at home! Here’s what you’ll need:Large food processor: This is essential because it’s what breaks down the dried soaked chickpeas. A blender or small processor just won’t do. (Definitely not a knife!)Food thermometer (optional): It’s nice to have a thermometer to check the temperature of the oil you’re frying in.Authentic falafel uses dried chickpeasAuthentic falafel uses dried chickpeas. Do not even consider using canned chickpeas or cooked chickpeas in this recipe! Say it with me: I will use DRIED chickpeas! The classic texture that’s fluffy on the inside and crispy on the outside comes from using dried chickpeas.Soak these dried chickpeas overnight, or at least 6 hours. This means you’ll have to think ahead. Soaking the chickpeas softens them to a texture where they can be blended into balls. You’ll notice they double in size after soaking. Soaking overnight: that’s inconvenient! you might think. But authentic falafel is not about convenience at all. It’s about pure, delicious flavor. And that’s worth waiting for.Here’s the texture that the dough should be!The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense. Blend it too little and the’ll fall apart when frying.When you process the chickpeas with the herbs and spices, you’ll want a blended and uniform dough. The best way to explain this is by looking at it. Below is what your dough should look like when you’re done blending:Forming the falafel: it’s not like cookie dough!Another place where you might trip up: falafel dough feels crumbly and wet. It’s not at all like co
Read More
