SAEDNEWS: From traditional Arabic flavors to Southern-style and diet-friendly variations, this collection of 10 falafel recipes brings you an exceptional experience of taste and flavor.
Falafel is a popular and beloved Middle Eastern dish that goes far beyond a simple sandwich. It is a journey into a world of diverse flavors and textures. From crispy traditional falafel to baked and diet-friendly versions, each type offers a unique experience. In this article, we introduce different styles of falafel—from authentic Bandari falafel to tasty Lebanese falafel—and reveal the secrets behind each recipe.
Below is a simple method for making homemade falafel using raw chickpeas.
Ingredient | Amount |
|---|---|
Chickpeas | 1 kg |
Onion | 3 medium |
Potatoes | 2 medium |
Garlic | 2 bulbs |
Salt, pepper, turmeric | As needed |
Coriander seeds | As needed |
Garlic powder, cumin, ginger | As needed |
Oil | As needed |
Baking powder | 2 tsp |
Chickpea flour | 1 tsp |
Wash chickpeas and soak them in cold water for 24 hours, changing the water several times to reduce flatulence.
Peel onions, garlic, and potatoes, chop them roughly.
Grind chickpeas with potatoes, onions, and garlic.
Add spices, salt, and herbs; mix well.
Add chickpea flour and baking powder, then grind again for a smoother texture.
Let the mixture rest in the fridge for 1 hour.
Shape into falafel using a mold.
Deep-fry in hot oil until golden.
Drain on paper towels and serve.
A healthier version suitable for weight management diets.
Ingredient | Amount |
|---|---|
Dry chickpeas | 2 cups |
Fresh coriander | ¾ cup |
Parsley | 1 cup |
Dill | As needed |
Onion | 1 |
Garlic | 7 cloves |
Sesame seeds | As needed |
Salt, pepper, baking powder | As needed |
Cumin, coriander seeds | 1 tbsp |
Oil | As needed |
Soak chickpeas overnight and change water several times.
Optionally add baking soda to soften chickpeas.
Blend chickpeas, herbs, onion, garlic, and spices.
Refrigerate for 2 hours.
Add sesame seeds and baking powder.
Shape into balls and fry in hot oil.
Serve with salad, pickles, and vegetables.
One of the most authentic falafel styles, traditionally made with chickpeas and fava beans.
Ingredient | Amount |
|---|---|
Fava beans | ½ cup |
Chickpeas | 2.5 cups |
Baking powder | ½ tsp |
Baking soda | ½ tsp |
Parsley & coriander | ½ bunch each |
Onion | 1 |
Garlic | 3 cloves |
Curry powder | 1 tsp |
Salt, pepper | As needed |
Oil | As needed |
Soak chickpeas for 24 hours and fava beans for 12 hours.
Peel and prepare beans.
Blend beans, herbs, onion, and garlic.
Season and mix thoroughly.
Rest mixture for 1 hour in the fridge.
Shape and deep-fry until crispy.
A fusion version combining chickpeas and minced meat.
Ingredient | Amount |
|---|---|
Chickpeas | 100 g |
Minced meat | 150 g |
Potato | 1 |
Onion | 1 |
Bell pepper | 1 |
Garlic | 2 cloves |
Parsley | 3 tbsp |
Baking powder | 1 tsp |
Salt, pepper, turmeric, coriander | As needed |
Soak chickpeas overnight.
Grind chickpeas into a paste.
Mix with grated onion, potato, garlic, and bell pepper.
Add spices and minced meat.
Refrigerate for 30 minutes.
Shape and deep-fry.
Serve in bread with vegetables and sauce.
A protein-rich variation using soybeans.
Ingredient | Amount |
|---|---|
Chickpeas | 3 cups |
Soybeans | ½ cup |
Onion | 2 |
Garlic | 5 cloves |
Parsley | As needed |
Potato | 1 |
Eggs | 2 |
Salt, pepper, turmeric, cinnamon | As needed |
Soak chickpeas and soybeans overnight.
Grind all ingredients together.
Add eggs and mix well.
Rest in fridge for 30 minutes.
Shape and fry.
A modern fast-food style falafel filled with cheese.
Ingredient | Amount |
|---|---|
Chickpeas | 250 g |
Red onion | 80–100 g |
Garlic | 1 clove |
Parsley | A few leaves |
Breadcrumbs | As needed |
Baking powder | Small amount |
Pizza cheese | As needed |
Falafel spice mix | As needed |
Soak chickpeas overnight.
Blend chickpeas, onion, garlic, parsley, and spices.
Refrigerate for 1 hour.
Shape and fill with cheese.
Bake at 170°C for 10 minutes.
A colorful and nutritious variation.
Ingredient | Amount |
|---|---|
Chickpeas | 1 cup |
Beetroot | 1 |
Onion | 1 |
Garlic | 2 cloves |
Parsley | ½ cup |
Chickpea flour | 1 tbsp |
Baking powder | 1 tsp |
Cumin, coriander, salt, pepper | As needed |
Soak chickpeas overnight.
Boil and grate beetroot.
Blend all ingredients.
Rest mixture for 1 hour.
Shape and fry.
A rich, vegetable-based version using eggplant and beans.
Ingredient | Amount |
|---|---|
Eggplant | 2 |
White beans | 1 cup |
Red beans | 1 cup |
Garlic | 4 cloves |
Onion | 1 |
Herbs (parsley, rosemary, coriander) | ½ cup |
Breadcrumbs | 1 cup |
Soak and cook beans.
Fry eggplant slices lightly.
Blend all ingredients into a thick paste.
Shape and fry.
A healthy alternative without frying.
Soak and grind chickpeas with herbs, onion, and garlic.
Add spices and chickpea flour.
Shape falafel balls.
Bake or air-fry instead of deep-frying.
Ingredient | Amount |
|---|---|
Split peas (lapeh) | 1 cup |
Chopped fresh coriander | 1/2 cup |
Red chili pepper | 1 piece |
Salt | As needed |
Ginger powder | 2 teaspoons |
Garlic | 2–3 cloves |
Medium onion | 1 |
Turmeric | 1/2 teaspoon |
Wash the split peas and soak them in water overnight.
Wash the coriander, let it dry, and finely chop it.
Finely chop the onion and red chili pepper.
Place the chopped coriander, onion, garlic, chili pepper, soaked split peas, ginger powder, turmeric, and salt into a food processor or blender.
Blend the mixture well until it forms a smooth, dough-like paste.
Refrigerate the falafel mixture for about 3 hours.
Shape the mixture into small balls using your hands.
Fry the falafel balls in hot oil until golden and crispy.Tips for Perfect Falafel
Soak chickpeas for 24–48 hours for best texture.
Do not over-blend into a puree.
Use hot oil for crispy results.
Baking powder helps fluffiness.
Proper spice balance enhances flavor.
Item | Details |
|---|---|
Calories | 250–300 kcal per sandwich |
Protein | High (from chickpeas) |
Fiber | High |
Fat | Depends on frying method |
Falafel remains one of the most versatile and beloved dishes in Middle Eastern cuisine, offering endless variations for every taste—from traditional fried versions to modern healthy alternatives.
