{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2024)

FAQs

How is falafel originally made? ›

Falafel is made from fava beans or chickpeas, or a combination of both. Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine, or just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East.

Canned chickpeas do not work for falafel. They're far too wet. If you try to use canned chickpeas instead of dried and soaked chickpeas, you'll end up with sad falafel pancakes. Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Is Falafel Vegan? Since falafel is prepared with chickpeas, herbs, spices and alliums, it is vegan. However, falafel is sometimes served in wraps which may not be vegan, or with yogurt- or dairy-based sauces, so be sure to seek out vegan-friendly accompaniments.

The origins of the falafel can be traced back to Egypt, which is located between Africa and the Middle East. Egyptians are said to eat falafels every day. In fact, falafels are considered their national dish. Falafels reached North America and Germany in the 20th century.

The trouble you might encounter, the first time around, is getting the right consistency so that your falafel won't break apart as you drop it into the oil. A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

I recommend olive oil, canola oil or avocado oil. Ground flaxseed. This is the binding agent in this vegan falafel recipe. You can substitute 1 egg for the 2 Tablespoons ground flaxseed.

Why is my falafel wet inside? ›

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Along with falafel and koshari, foul mudammas--also known as ful medames--is the daily grub of the Egyptian people. A humble but tasty vegan meal made of fava beans and served for late breakfast, lunch or even dinner. Growing up, my family often had little meals of falafel and foul (short for foul mudammas) dinners.

Eating uncooked falafel that has been left out for a few hours can pose a risk of foodborne illness due to bacteria growth. Bacteria can multiply rapidly in foods left at room temperature, potentially causing digestive issues or food poisoning.

Falafel was made popular in Israel by Yemeni Jews in the 1950s. They brought with them the chickpea version of the dish from Yemen and introduced the concept of serving falafel balls in pita bread. And the way the Israeli falafel is served is, in my opinion, the main reason why Israeli falafel is truly, well, Israeli.

Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls.

Falafel's Origins

The exact origin of falafel is unknown. We can not know exactly when and who first created this dish. But there are many popular theories. Most agree that falafel was developed in Egypt.

The first and most widely accepted claim is that it came from Egypt around 1000 years ago, brought by Egyptian Copts. The other theory is that it actually came from India in the 6th century. In 1882 the British occupied Egypt, by coincidence falafel started featuring in Egyptian literature at that time.

It is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Spices are added to these. Falafel is either made into a ball, or a disc, which is then fried. The dish originally came from Egypt.