Fabulous Falafel

17/2/2025

As Falafel is officially Israel’s National Food we thought it appropriate to offer my Fabulous Falafel recipe as our
first entry in the Israel Judaica Center’s Cooking with the Rebbetzin weekly post.

The secret to infusing any recipe with that extra something is the use of the things YOU love most.
So . . . experiment and adjust any recipe you find here to suit your palate.

My suggestions for Fabulous Falafel are the following:

Use lots of herbs. You’ll notice that my falafel is quite green.
I use double the herbs that most falafel recipes suggest which provides
a vibrant burst in flavor and a rich green hue.
Adding a smidgeon of hot green pepper imparts a little kick that
I find over-the-top delicious! It’s not burn-your-tongue-off hot . . . unless you want it to be.
Equally important is Homemade Tahina (known outside of Israel as Tahini).
Adjust the freshly squeezed lemon juice and fresh garlic to personalise it every time.
(Recipe Included Below)

Ingredient Guide

Use dried and soaked chickpeas! Canned chickpeas are too soft and wet,
your falafel will not form properly and will be mushy.
Onion & Garlic: Use yellow onion for a stronger flavor, white or red onion work well
but the flavour gets a bit lost in the mix.. Use fresh garlic! It’s healthy and the flavour cannot
be matched by powder or granulated garlic.
Parsley and Cilantro: This is the ultimate herb combination for falafel. Not a cilantro fan?
Double up the parsley or experiment with combinations of your own.
Green Hot Pepper: serrano, jalapeno, whatever you wish . . .
it gives your falafel authentic flavor with a little wow factor.
Cumin, Cardamom, Salt, and Black Pepper: Aromatic spices are essential in many Middle Eastern dishes.
They provide an earthy, spicy, flavor that sets the stage for delicious results.
Chickpea Flour & Baking Soda: These help bind the mixture, adding a fluffy texture,
and assist in retaining shape while frying. Chickpea flour for authentic flavour but you can
use almost any you prefer.

Let’s Get Cooking!

Prep Time 45 minutes + Cooking Time 10 minutes

What You’ll Need:

Cookie Scoop For round falafel balls.
Falafel Scoop For disc-shaped falafel.
Metal Skimmer

Ingredients

1 cup dried chickpeas soaked overnight (NEVER use canned chickpeas!)
½ cup roughly chopped onion
1 cup roughly chopped parsley about a one large bunch
1 cup roughly chopped cilantro about a one large bunch
1 small green chile pepper serrano or jalapeno pepper
3 garlic cloves (yes, 3)
1 teaspoon cumin
1 teaspoon salt
½ teaspoon cardamom
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
oil for frying

Instructions

Soak chickpeas overnight, at least 8 to 12 hours. Note that the chickpeas will triple in size,
so cover them with plenty of water. Then drain and rinse.
Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic,
green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs,
and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely.
The final mixture should resemble coarse sand.
Chill your falafel. Transfer the falafel mixture to a bowl and add chickpea flour and baking soda.
Stir together, and cover, refrigerate 30 to 60 minutes.
Shape your falafel. Use your hands, an ice cream scoop or falafel scoop to form balls or patties.
If the mixture is too wet, add another tablespoon of chickpea flour. If it's dry and crumbly,
add a teaspoon or two of water or lemon juice.
Cook your falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above.
To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C).
Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
Remove your falafel. Use a skimmer to check the color of the falafel …
make sure they don't overcook. Then remove them to a paper towel lined plate.
Serve you falafel immediately, while warm and crispy on the outside.

Notes

- Falafel are best golden on the outside, not charred. Ensure your oil doesn't get too hot.
  If it does, the outside will cook too fast before the inside can warm up.
- The falafel should not break apart while cooking. They're slightly fragile,
  but should certainly hold together and retain their shape.
  See note above about adding more flour or water.
- Can you meal prep falafel? Yes! Make the dough mixture and freeze it for up to 3 months.
  Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Alternatively,
  you can freeze pre-shaped raw falafel and fry or bake straight from frozen!
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas

Tahina Sauce

Whether you’re drizzling Tahina sauce over falafel or having it as a side, smearing it on matzah
or blending it with soup, Tahina is one of Israel’s favorite culinary delights
(it’s also found throughout the Mediterranean).
Making your own Tahina takes it to the next level so . . . buy some

Tahina Paste and let’s get cooking!

Ingredients

1–2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime juice or lemon juice
1/4 cup cold water, more if needed
1 cup freshly chopped parsley leaves, stems removed
1/2 tsp finely grated hot pepper of your choice (if desired)

Method

Crush or mince garlic cloves, hot pepper and salt into a mash
Place crushed mash, tahini paste and lime/lemon juice into the bowl of a food processor or blender. Add water a little at a time and blend until it’s creamy but not too thin.

Transfer the tahini to a serving bowl, and (if desired) stir in fresh chopped parsley,
drizzle with Extra Virgin Olive Oil and it’s ready to serve!

Double the recipe if you’re serving a large group, it will be gone in a flash!
Make Ahead: Make ahead of time and refrigerate in a tightly sealed container for 2 to 3 days.

Nutrition Facts

Serving Size 1 tbsp

Enjoy!