Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
1480 min
Servings
24
Course
Appetizer, Main Course
My Middle Eastern Discovery That Changed Everything
Falafel holds a special place in my heart. Growing up in Israel, these crispy chickpea fritters were everywhere – street corners, family gatherings, and late-night snacks.
The secret to authentic falafel isn't complicated ingredients or fancy techniques. It's about respecting the simplicity of the dish while getting the fundamentals right: soaking dried chickpeas (never use canned!), achieving the perfect herb-to-chickpea ratio, and frying at just the right temperature.
This recipe represents years of learning from street vendors, home cooks, and my own countless experiments. It's the falafel of my childhood, perfected for your kitchen.
Crispy Homemade Falafel (Street Food at Home)
Authentic Falafel Recipe (Easy Baked, Air Fryer or Fried Method)
The author, an Israeli vegan chef, describes discovering authentic falafel in Jerusalem's Old City. After following spice and oil aromas down a cobblestone alley, an elderly vendor's freshly fried falafel in warm pita with tahini and pickled vegetables transformed the author's culinary perspective. The recipe emphasizes that 'authentic, crispy falafel' requires dried chickpeas soaked overnight rather than canned ones, distinguishing this version through proper technique and balanced spice blending.
👩🍳Instructions
Soak chickpeas 24 hours in plenty of water until tripled in size
Blend herbs & spices: Process parsley, mint, onion, garlic, coriander, cumin, salt, pepper, cayenne in food processor
Add chickpeas: Add drained chickpeas and baking powder; blend to coarse sand consistency (not pureed)
Shape: Form 1-1.5 inch balls, flatten slightly; use scoop to prevent sticking
Air fryer: 400°F for 12-15 minutes until golden; or oven: 350°F for 30 minutes with oil brush; or deep-fry: 340°F for 3-4 minutes until golden
Nutrition Facts
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