Falafel from scratch (fried chickpea patties) recipe | It's Sooo Good!
 

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It's sooo good! > Recipes > Falafel from scratch

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Falafel from scratch (Mediterranean chickpea patties)

I'll tell you what you can put there :
  • 1 cup dry chickpeas
  • 1 small onion
  • 5 cloves of garlic
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon baking powder
  • 6 tablespoons flour
  • Oil for frying
  • Spices: salt, fresh cumin, coriander, hot pepper to taste
Click to enlarge
Falfafel/Falafal with Tahini sauce
Most people don't bother to make falafel from scratch, but the taste is sooo much better! This recipe serves 4-5 people (about 20 balls).

I'll tell you what you can do :

While falafel is quick to make by buying the mix (see my recipe) from your local supermarket, a fresh falafel is a whole lot better. It's also healthier because it contains fresh vegetables and a lot less salt than the mix. This is an authentic Israeli falafel recipe. Enjoy!

First, soak the chickpeas (aka garbanzo beans) in plenty of water overnight. Drain them in the morning. If you haven't got the time, use canned chickpeas (for this recipe one 15-oz can, drained, should do). In a food processor, finely chop the onions, garlic, parsley and cilantro. If your food processor is large, you can then add the chickpeas as well. Otherwise, mash the chickpeas up in a large bowl and then throw in the onion/herb mixture. Add your spices: about 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon of coriander. I like to throw in a little hot pepper too when my wife isn't looking! Finally, mix in the flour and baking powder, which will make the mix into more of a dough. Cover and place in the refrigerator for at least 2 hours.

Click to enlarge
A picture of the falafel mixture

After waiting patiently for at least two hours (it's important!), remove the falafel mix from the refrigerator. In a large pot, heat up vegetable oil for frying, careful not to let it smoke too much. To form the falafel balls, I use two spoons and gently slip them into the oil one by one. It takes just a couple of minutes to deep fry each side. Remove onto some paper towels.

When you're done eat your falafel with some homemade hummus or with tahini sauce. And why not? Pepperocinis and pickles too!

 

Falafel
Tip

The most common problem people encounter when cooking falafel is that the mixture falls apart as soon as it hits the hot oil. This happens if you don't leave the mixture to sit covered in the refrigerator for at least 2 hours prior to frying. Also, your pot and oil must get very hot (but not smoking of course). Your patience in these two aspects is rewarded with falafel that is sooo good!

Cick here for a falafel from the box tune-up!




Best of luck,

Moti

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New! Write a comment about this recipe:

Al writes: (26 Nov 2014, 18:51)
Are you serious? "Authentic" Israeli cuisine is like saying "authentic" American cuisine. There's no such thing. Stop stealing other people's culture.
Al writes: (26 Nov 2014, 18:51)
Are you serious? "Authentic" Israeli cuisine is like saying "authentic" American cuisine. There's no such thing. Stop stealing other people's culture.
Al writes: (26 Nov 2014, 18:49)
Are you serious? "Authentic" Israeli cuisine is like saying "authentic" American cuisine. There's no such thing. Stop stealing other people's culture.
The Stubbings Family, England. writes: (20 Sep 2014, 09:31)
Dear Moti,
We love it!
Sheila writes: (20 Jul 2014, 08:38)
Dear Moti, Do the raw soaked chickpeas have an effect on someone with a sensitive digestion that the cooked chickpeas wouldnt have?
Joanne writes: (04 Jul 2014, 09:22)
Dear Moti, I am trying this recipe right now. Do I have to boil chickpeas after soaking before I mix with other ingredients. Thankyou
Mary writes: (02 Jun 2014, 06:02)
Dear Moti, can I make these falafel and freeze them for a few days in order to save time for my party?
doodah writes: (24 May 2014, 11:56)
Dear Moti,

outtathisworld-good! love it so much I had to post to my pinterest account...spread the good news around. thank you for sharing!
Bonnie writes: (29 Apr 2014, 15:11)
Dear Moti, Tried this for the first time today and came out great! Very tasty. Just sent the recipe to my son to try too. Thanks!
Monica writes: (31 Mar 2014, 19:06)
Dear Moti, this recipe is awesome! Had no trouble frying them, they did not fall apart even though I only chilled the dough for half an hour. They were crunchy on the outside and light and tender on the inside. Pure perfection! Thank you!
kapur From India writes: (18 Feb 2014, 05:49)
Dear Moti, instead of flour I put Chickpeas flower & rice flower so it doesn't break will hitting
Karen writes: (14 Dec 2013, 09:41)
Dear Moti,
Just got back from Israel and fell in love with the food and falafels. I'm glad I found this site.
Alisha writes: (12 Nov 2013, 14:21)
Dear Moti, My mix is chilling in the fridge as we speak. I am a born and raised Midwest girl now living in the south- I had never even heard of Falafel until a Disney television show that my children watched- which prompted me to "Google" Falafel! I love chickpeas so I thought I would try! Can't wait to taste my very first Falafel ball from your recipe- Thank you so very much!
Alisha
Val Elliott writes: (29 Sep 2013, 13:25)
Dear Moti, I am going to attempt this recipe,i will let u know how it turned out thank You.
Falafel Man writes: (21 Jul 2013, 09:02)
Skipped the baking soda and used Crisco (soybean) oil.

Now I'm from NYC and so falafel is well known here but I have to say these were easily the best and tastiest I've ever had.

Holy cow is this good!

So skip the baking soda if you wish and party on!
Unreal, thanks very much Mosti!
Jen U writes: (11 Jul 2013, 14:29)
Dear Moti, Great recipe! Very easy!Kids love it! Thank you!:)
Adam writes: (01 Jul 2013, 10:00)
Hey Eve - This dish has been around since chickpeas and oil existed and no one knows who "invented" it. It's both a traditional Israeli and Arab (and Turkish, and etc.) food. No one owns it!
Eve writes: (24 May 2013, 06:50)
Dear Moti,
I'd like to correct origin of falafel.This dish is traditional Arab food, not an İsrail. But thank you for your recipe.
Ian writes: (25 Apr 2013, 08:54)
Dear Moti,
Thanks for the recipe. Good on ya! Sounds great and looking forward to trying it. Going to have a 'felafel feast' at the hostel for our friends and guests tomorrow! I just know from the ingredients and method this is what I am looking for!
Peace and love, Poets Corner Hostel Olomouc Czech Republic.
Moti writes: (15 Mar 2013, 21:11)
Dear Ann, You can certainly try other flours, including chickpea! The flour just helps keep it together.
Ann writes: (01 Mar 2013, 18:35)
Dear Moti,

Thank you SO much for this recipe :) Can you suggest flour options besides wheat flour? What about chickpea flour?

Blessings!
jack writes: (19 Feb 2013, 12:45)
Dear Moti,
i loved the falafel, i used a food processor which gave it an airy texture and i fried immediately. the balls did not fall apart at all. i assume its because of the processor. the 1st time i made i w the canned and the second time soaking the beans. the consistency also was a lot better the second time i made it using the fresh beans as opposed to the cans.
Malay Baathist writes: (12 Feb 2013, 08:25)
Dear Moti, I cooked the falafel today. I also add the anchovies in my falafel, and it tastes great. I ate my falafel and listening to Arab patriotic song during the time of Gamal Abdel nasser (1953-1970). I feel like I am the Arab Socialist fighter under Gamal Nasser, I feel very happy. Example of song, http://www.youtube.com/watch?v=iIrfSJL10JM. I cooked my falafel and listened this song to commemorate the 55th anniversary of the Union between Egypt and Syria under United Arab Republic on 22 February 1958.
Lynda writes: (05 Dec 2012, 14:33)
Dear Moti,
Oh, forgot, and then I put the flour and baking soda in and mashed it with a potato masher until everything was mixed! Still have a great texture, not wet or mushy! And holding together already! I'm so excited. Can't wait for two hours to go by!
Lynda writes: (05 Dec 2012, 14:31)
Dear Moti,
I am making this recipe as we speak ;-) It smells so good in here with all the spices. I just put it into the fridge. I used dried chick peas, soaked for 24 hours. Put all in the Vita Mix processor, without the flour and baking powder, and added some fresh squeezed lemon juice (i've always used that for falafel.) I will let you all know how they turn out!
Ima Klowne writes: (22 Oct 2012, 07:58)
Dear Moti, I have made your recipe 3 times, and every time it gets better. I too had problems with other recipes falling apart in the pan. The refridgeration is essential. I ended up losing your recipe and just today found you again. Thank you so much.
Chris writes: (15 Oct 2012, 07:37)
Dear Moti,

I tried to make these before I found your website and advice - I will put them in the frig for 2 hours and see if they dont fall apart when frying. That is the problem I am having..I am considering baking them next time also and making them more into flatter patties rather than balls so the inside cooks and they dont fall apart... It was just a mess lol.

Thanks for the tip.
Niqui writes: (10 Sep 2012, 14:43)
Dear Moti,
MY HERO!! After three batches of different recipes that all fell apart!! Yours is amazing.... it worked perfectly :)
Peter Zelchenko writes: (17 Aug 2012, 13:31)
Dear Moti, I have just one question. You say, "If you don't have time, use canned chickpeas." But canned chickpeas are cooked. Dried chickpeas are not cooked. That's a huge difference in a falafel recipe, wouldn't you say?
Judy in WA writes: (13 Aug 2012, 12:17)
Dear Moti, I've been looking for a fresh falafel recipe. I'm allergic to chickpeas. So substituted lentils--only need to soak a couple of hours before grinding. Works pretty well. of source the taste is a little different. But thanks for the great recipe guidelines.
And the Pita recipe is great as well. i also cheat a little here: dry fried a few mixed seeds and put them into the flour adds another dimension of crunch.
jrs writes: (13 Aug 2012, 05:57)
Dear Moti,
They came out great---round, savory, crisp on the outside, and soft on the inside!

Thanks for the recipe (& also for the prompt reply to my question).

Beteyavon!
Moti writes: (10 Aug 2012, 11:01)
Dear jrs,

The mix should definitely be stored in the refrigerator. I've never tried the freezer (I'm anxious to eat it!) but I suppose if you allowed enough time to thaw, it should be fine. Just consider that you never want to throw something frozen into hot oil, so be patient allowing it to thaw.

-Moti
jrs writes: (10 Aug 2012, 10:46)
Dear Moti,
Can the mix be stored in the fridge before frying, or frozen?

thankx
Moti writes: (12 Jul 2012, 21:25)
Dear Mc,

They don't need to be cooked if you've soaked them long enough. They'll cook in the oil later anyway.

-Moti
Mc writes: (12 Jul 2012, 13:54)
Dear Moti,
Do you cook the chickpeas or just grind them and mix the rest of the ingredients
Rafa writes: (30 Jun 2012, 17:30)
Dear Moti, I see I am not the only fan you have. I needed a real recipe that did not have excessive ingredients. this was the perfect one. Shukran
maria writes: (28 Apr 2012, 00:11)
Dear Moti,
THIS IS GR8!!!:)))
Sakeenah writes: (01 Apr 2012, 07:33)
Dear Moti,
This falafel is incredible. I freeze some for use later. Where did you live in Baghdad?
Elizabeth writes: (08 Feb 2012, 08:15)
Dear Moti,
I've been a falafel eater for 35 years and a falafel maker for 10. This recipe is hands down THE BEST and I will use no other. May the kitchen gods bless you always!
Max writes: (30 Jan 2012, 18:12)
Dear Moti,

PS I followed a recipe for Greek pita, and the dough was so beautiful, and rose so well, that I made both the pita and one of the most delicious loaves of bread ever. Who knew? (And there is no salt in the bread).
Max writes: (30 Jan 2012, 17:57)
Dear Moti,

Perhaps all chickpeas should come with a link to your website, with the caveat that one should look at it before starting to make falfel. It would save a lot of grief.

Oddly enough, none of the many recipes I have for falfel advised as you have done, hence the 'soup'.

Well, the falafel, even though falafel soup, tastes delicious, and there is no question that it will become a regular meal. Thank you.
Linda writes: (07 Dec 2011, 23:08)
Dear Moti,
Your falafel recipe turned out fabulously. Yes, so-oooo much better than store bought. I've made it 3 times now. Thank you for sharing it.
Linda
Megan writes: (24 Nov 2011, 18:49)
Dear Moti,
delicious and easy. I soaked for just 8 hours, microwaved for 7 mins and then cheated with the chilling : 1/2 hr in freezer and then 40 mins in fridge. Didn't fall apart , just yum
Moti writes: (05 Sep 2011, 09:13)
Dear Steve,

That's quite an eagle eye you have! I did add some sesame seeds to one batch I made, hoping for some added flavor. However, it was undetectable and I left it out of future iterations of my falafel.

Best,
—Moti
Steve writes: (02 Sep 2011, 11:13)
Dear Moti,
I see sesame seeds in your falafel. Where do they fit into your recipe? Do simply add them as if they were a spice, to taste?
Nermo writes: (31 Aug 2011, 14:14)
Dear Moti,
I was wondering if you can make a large amount of mixture and freeze for when you want to use ? Will it still turn out fine?
Laura writes: (26 Aug 2011, 01:18)
Dear Moti, I used your recipe and my falafel were great! No falling apart. Thank you and all the respondents.
AussieCas writes: (23 Aug 2011, 05:41)
Dear Moti, what a delicious recipe!!! I made it exactly as you say and refrigerated it for 4 hours, no problem whatsoever with them falling apart. Perfect little spoon shaped, crispy, super tasty morsels! Thank you!
Jordan writes: (07 Aug 2011, 22:02)
Dear Moti, I made these tonight and the first batch fell apart. I think I was impatient with the oil, I let it get a bit hotter and everything turned out fine!
Molly writes: (19 Jul 2011, 14:12)
Dear Moti,
Great recipe, thank you! I actually soak, then sprout my chick peas. Then I use a pressure cooker for a few minutes to cook them. Also the sauce I like is done in the food processor and includes: tahini, lemon, garlic, plain yogurt, mayonnaise, a little honey, and sometimes fresh parsley and/or cilantro. I use the yogurt to lighten it and the mayo just balances it all out. I thin with water to desired consistency and use over my falafel and tabbouleh. Yum!!
Joan writes: (08 Jul 2011, 06:05)
Dear Moti,
The felafel were fantastic. To answer some of the problems: after soaking chickpeas for over 24 hrs they were still unmashable. I placed them and the water in a pot, brought to a boil, shut off heat and covered for about 1 hour. They were mashable yet not mushy. My mixture came out a beautiful dough like and held together even prior to chilling.
After chilling, I briefly dusted in some cumin flavored flour and deep fried them. They did not fall apart.!
Thank you for the wonderful recipe.
Zisgushbess writes: (05 Jul 2011, 13:27)
que nous ferions sans votre très bonne idée
Ash writes: (05 Jun 2011, 11:05)
Dear Moti, You are the best! I added some jalapenos to it and it was AMAZING!
Rose writes: (28 May 2011, 12:38)
Dear Moti, One way to tell if the garbanzo beans are fully soaked is to cut one down the center; if the color is even, without a chalky center, then it is fully soaked.
Vanessa writes: (11 May 2011, 08:23)
Dear Moti,

Good to know! I live in Taiwan, so I guess it's easy to see why the chickpeas would be older...what a pity
Thanks for your advice and I'll try out a few different methods and see how it goes.
All the best!
Moti writes: (09 May 2011, 09:03)
Dear Vanessa,

I'm sorry you had a bad experience. It sounds like you are buying very old chickpeas! If you can't get fresher ones (Middle Eastern markets are usually best since people area actually buying chickpeas there) than use the can. Obviously you can cook them as well if they aren't soft enough, but if soaking them overnight wasn't successful I wouldn't even use those old chickpeas.

Best,

Moti
Vanessa writes: (09 May 2011, 08:59)
Dear Moti,
I was dubious about the tenderness of chickpeas soaked overnight, and was proven right today when I did a test batch. My chickpeas were soaked a good long while longer than just overnight, but were totally unmashable. I even took a mallet to them in frustration! Bits of chickpea all over the place was no fun. I don't have a food processor. Tried them in the blender but they just got swept to the sides without much blending going on. I really want to try your recipe, but I think I'm going to have to pre-cook those pesky chickpeas.
eema writes: (11 Apr 2011, 07:43)
Dear Moti,
Toda!!!! A million times. What a delicious recipe. My daughter loves it.
Absolutely amazing.
aytac writes: (27 Mar 2011, 11:42)
Dear Moti,

I will try this recipe tonight. I was just curious, after soaking do you take out the skin/pod of the chickpeas?
Thanks in advance
KeltAnnelptet writes: (19 Mar 2011, 12:27)
интим знакомства с петербурге
Haider writes: (05 Mar 2011, 21:17)
Dear Moti,
You made my night! I lived in Iraq as a kid and on the way home from school we'd pass by a falafel stand and it was amazing back then. They'd drizzle the pita sandwich with puree'd pickled mango.

As an adult living in the US, I've tried many times to make homemade falafel which all resulted in failure... until now! Thank you! They stayed together in the oil, and taste amazing. And I still get amba from local international markets, so all is good!
Tommy writes: (26 Feb 2011, 13:58)
Oops, here's that link without the double http tag:

verdantsf.blogspot.com/2011/02/shabbat-falafel.html
Tommy writes: (26 Feb 2011, 13:56)
Thank you for the awesome recipe, Moti! One of the hosts of the party I made this for is sensitive to wheat, so I left it out. Letting the mixture rest in the refrigerator is a fantastic tip! It really helped keep the falafel together even without a binding agent. Here are some pictures:

http://http://verdantsf.blogspot.com/2011/02/shabbat-falafel.html
Blanche writes: (04 Feb 2011, 01:05)
Dear Moti,

What a WONDERFUL recipe! Very fresh and authentic. Thanks so much for sharing!
Miriam writes: (23 Jan 2011, 08:17)
Dear Moti,
Thank you for this amazing recipe. They turned out PERFECT. My husband said they are just as good or better than the falafel we love at a Middle Eastern place we frequent, what a compliment! Thanks again for this amazing recipe. (I did adjust just a bit - used 1/2 onion, 1/3 cup parsley & cilantro. Also I did not refrigerate - no time - but they did not break down on me!)
lana ranae writes: (26 Dec 2010, 21:28)
Dear Moti,
i would like to know how to make some Caucasian (no offense) do you know any?
On the other the falafels were great
Moti writes: (27 Oct 2010, 11:47)
Dear Karina,

Falafel in the middle east is always great! The red sauce you are talking about goes by a lot of names, but is always made of crushed red peppers. In America the closest one is called "Harissa" and usually sold by Moroccans, but basically any red pepper sauce is great. I actually love Indian and Mexican hot sauces. As for the mango, my guess is they put on Amba -- an Indian mango pickle. For those who don't know, it tastes nothing like a mango but rather of tumeric and other spices. This can also be found in many international supermarkets. I don't have any recipes for these, but perhaps it's worth experimenting!

-Moti
Karina writes: (27 Oct 2010, 08:07)
Dear Moti,
I'm going to attempt your recipe in the near future. I am military and went to Iraq for a year in 2003 and spent this past year there as well. I LOVE Falafels, Shwarmas, and everything. The Falafel Guy on base would put a spicy sauce on the falafel and I have no idea what it was...but it was good. Sometimes he also put a mango sauce on their. Do you have any recipes for either of these sauces? He also made the best burgers with some type of spicy mayonaise! I miss it! :) Thanks so much!
Jasmine writes: (12 Oct 2010, 11:48)
Dear Moti, I've made falafels using your recipe many times now, it's my favorite recipe out there. I share it with all my friends. A group of us get together for a falafel dinner and enjoy every bite. Thank you!
JamaicaMeCrazy writes: (22 Sep 2010, 17:47)
Dear Moti, This was wonderful. I added a splash of lemon juice to the wet ingredients and I soaked the beans for 24 hours. I did everything else just like you said and WOW! So much better than the box & even tastier than the authentic restaurants I go to. Any suggestions on baking them?
Sue writes: (06 Sep 2010, 19:42)
Dear Moti,

I used your recipe to make my first batch of falafel tonight - my whole family LOVED it! Thank you for posting this recipe and making it so easy and so delicious! :)
Anna writes: (05 Sep 2010, 00:34)
Dear Moti, Hip Hip Hooray to you. First time a falafel recipe has turned out for me without crumbling in the oil. Thank you so much for your recipe. I have beans soaking for another lot to do in the morning. My daughter just loved them. Falafel is just my favourite.
Liana writes: (26 Aug 2010, 00:37)
Dear Moti,
Best Falafel ever, first time it's ever turned out without disintegrating on me. Thanks Moti!!
elizabethslow@hotmail.com writes: (14 Aug 2010, 20:45)
Another variation..
Anahid writes: (27 Jul 2010, 08:33)
Dear Moti,

I haven't tried your recipe yet, but my mother used to make it and it was absolutely delicious. Now, your recipe calls for chickpeas when my mom only used fava beans (all green inside) Being bought at restaurants I never liked the recipe with chickpeas. Why do so many places now adays use chickpeas?
Megan writes: (29 Jun 2010, 01:41)
Dear Moti, I have made falafel for the first time tonight and they all fell apart, then I found your website! So I think the flour and the refrigeration might be my issues... I saw where you mentioned about activating the gluten... Trouble is that I am gluten intolerant so used gluten free flour... Any alternative suggestions if the gluten is the 'glu' that holds them together??? Thanks!! Megan
Ruby writes: (17 Jun 2010, 10:35)
Dear Moti,

Thank you. The falafel was perfect.
One more question: How long can you keep the falafel mix in the fridge?
thanks
Moti writes: (17 Jun 2010, 04:10)
Dear Ruby,

Yes, by fresh cumin I mean cumin seeds. Enjoy!

-Moti
Ruby writes: (10 Jun 2010, 12:56)
Dear Moti,

When you say fresh cumin, you mean cumin seeds, right? Just checking whether the recipe calls for ground cumin or cumin seeds.
Thanks
getta n writes: (10 Jun 2010, 07:14)
Dear Moti,
nea!
Marek writes: (30 May 2010, 15:05)
Dear Moti,
I was about to give up on falafel when my previous attempts disintegrated into garbanzo soup. Then I found your recipe, which saved the day. Thanks!
evan writes: (27 May 2010, 15:48)
Dear Moti,

recipe worked great. Maybe a small comment about food processing the chickpeas. I would up making two batches, one of which I over processed. It fried okay, but it didn't have quite the right texture.
Me writes: (13 May 2010, 22:29)
Dear Moti,

Perfect recipe. I did exactly what you said and I got exquisite felafel. Thanks for sharing your recipe.

Mr. Me
Heather D-H writes: (10 May 2010, 06:37)
Dear Moti,
This recipe was fantastic and delicious, thanks!
One Less Thing writes: (27 Apr 2010, 10:01)
Dear Moti,
I have used chick pea flour in place of the regular flour as a binder, adds more flavor. As far as wet, falling apart, etc, I think using dried garbonzos, letting them soak at least 8 hours, drained well and pureed with the other ingredients until pretty smooth works. Using canned garbonzos just won't work for this, too wet. Going to try freezing since I have a lot left.
Rachel writes: (26 Apr 2010, 11:03)
Dear Moti,
So glad you posted the tip on the side. I can't wait to try this recipe. I'm hoping for better success on my second attempt.
Mary Ann writes: (14 Mar 2010, 18:20)
Dear Moti, absolutely delicious! the balls disintegrated on me, but I had softened the chick peas in the microwave and hadn't let the dough sit. (quite hungry...)
Moti writes: (25 Feb 2010, 07:55)
Dear Julie,

I've never tried chickpea flour, but honestly I don't see how it would work. It would be like substituting potato flour to make hash browns. You'd get something, but it won't be a falafel!

Best of luck,

Moti
Julie writes: (22 Feb 2010, 08:13)
Dear Moti,

Is it possible to use chickpea flour in place of the dried beans? I am not sure whether or not I would get the same outcome. Any thoughts? :)
sharmila writes: (06 Feb 2010, 23:25)
Dear Moti, I am going to try falafel with baking powder today. I have made earlier it was delicious, may texture will be better with baking powder.
Carissa writes: (30 Dec 2009, 18:04)
Dear Moti,
THANK YOU! The tips on preventing falafel from falling apart in the oil saved my dinner! I almost had quite the kitchen disaster on my hands. :-) Tonight I made fresh pita bread and tahini dressing and then was happily sticking falafel in the hot oil when BAM! They just disintegrated in the frying pan. After I had an emotional meltdown I found your recipe here after a quick google search. I picked myself up off the floor (almost literally) and returned to the task. I put the falafel in the freezer for about 30 minutes and then rolled them in flour before putting them in the hot oil. It worked! They were amazing, perfectly round, golden brown drops of heaven! My husband enjoyed them almost as much as my drama.
:-) Thanks!
Anj writes: (21 Mar 2009, 17:38)
Dear Moti,
I have always wanted to attempt a falafel recipe as it is one of my favorite foods. Yours worked PERFECTLY. I made it for a few of my friends and everyone loved it. Then I made it again. And then again. It's been a delicious week. Thanks Moti!

P.S. I put in a lot of hot pepper when no one was looking.

P.P.S. I tried it with and without baking powder. It still worked without it, but they are fluffier if you add it in. Yummm!
Moti writes: (17 Mar 2009, 00:44)
Dear Jon,

Yes, the chickpeas shouldn't be cooked (you're going to fry them later of course!), but they certainly need to be soaked long enough to soften.
Jon writes: (15 Mar 2009, 19:08)
Dear Moti,

I just want clarification. You do not mention cooking the chickpeas at all after soaking them, am I to understand that they go into the food processor raw?

Thanks,
Jon
Moti writes: (12 Mar 2009, 07:01)
Dear Gene,

If your falafel is falling apart, even after waiting several hours, the most likely culprit is that they are still too wet. (This is why people add flour -- flour doesn't help it stay together as much as it helps dry it out). My suggestions are:

1) Before placing in the fridge, make sure it's pretty dry and drain any excess liquid
2)Leave it overnight next time
3) Add a bit more flour if it's still too wet.
4) When rolling the balls, play with the dough a bit longer to active the gluten

Hopefully the combination of these things will help you!
Krista writes: (12 Mar 2009, 01:15)
Dear Moti,
I make these all of time! When my sister was pregnant I knew she needed wholesome food and made these constantly! Thank you so much for sharing your wisdom and recipes with us
Gene writes: (11 Mar 2009, 06:57)
Dear Moti,

I just tried making falafel for the second time (third, fourth, fifth). Day one, balls fell apart in the oil. Day two, I found your website and the comment about letting the balls sit for a while. By this time, they sat for more than two hours. Tried again and they still fell apart. Day three, I bought a thermometer to make sure the oil was hot enough. Still fell apart. I followed a recipe that uses flour instead of baking powder. I used canola oil which I let reach 350 degrees. I add just a single ball. It starts out fine, but then when it really gets cooking, it falls apart within 30 seconds. I'm at a loss. I've asked around and no one I know has ever attempted it. Any suggestions?
Moti writes: (13 Feb 2009, 05:14)
Dear Renae,

Egg may help to bind the falafel, but it will change the taste and texture considerably. The true way to make it bind is refrigeration! As for the pan-fry -- it just won't work, sorry! I've tried. Best of luck! If you discover something new, be sure to let me know!
Renae writes: (11 Feb 2009, 03:05)
Dear Moti,

I have never cooked Falafel, and am testing different tips. I have heard that egg with flour helps the Falafel bind really well. Also, I don't want to fry them in a lot of oil - maybe just brown a couple minutes on each side with cooking spray in the pan and/or a little oil, and then bake.

Will you please tell me what you think?

thank you!
gladys writes: (02 Jan 2009, 11:13)
Dear Moti,

How do you do kubbe adoma? I did it once with beets but I don't remember the rest. Could you please tell me how you do it. by the way I did the kubbe Fried it was great. Thank you very much
HELSINKI writes: (25 Dec 2008, 14:20)
Dear Moti,
YOU R THE BEST IRAKI ON EARTH
Moti writes: (21 Oct 2008, 08:40)
Let me try and answer both of these last questions. First, you can substitute baking soda for baking powder (divide the amount in half though), or you can just leave it out of the recipe. The falafel will be less springy though. As for cooker's question, falafel dough lasts just a couple of days in the refrigerator. you may have better luck frying them all up and freezing the balls instead.
sidney from australia writes: (18 Oct 2008, 20:45)
Dear Moti,
Thank you for the wonderful falafel recipe...I am trying it right now but i do'nt have baking powder (closest town is 60km away), can i make without or substitute with something? cheers sid.
cooker writes: (06 Oct 2008, 17:50)
Dear Moti,
This really sounds good, but i am been looking for a recipe to make my own falafel mix in a large amount to be able to just mix it up when I want it...does a recipe exist for this !?
Moti writes: (14 Jun 2008, 16:46)
Sorry mg! It's baking powder. I've corrected it in the falafel recipe. Enjoy!
mg writes: (13 Jun 2008, 20:28)
Dear Moti, is it baking soda or baking powder? You say BP in the ingredients but then BS in the receipe.
Gangsta writes: (19 Apr 2008, 05:21)
Dear Moti,
I am going to try this. I love falafel.
AKA GANGSTA
Eva writes: (28 Jan 2008, 12:47)
Dear Moti,
Thanks!
This is delicious!

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