Authentic Falafel Patty Recipe — Crispy, Herby and Absolutely Delicious
Falafel patties are one of the most beloved street foods in the world — and for good reason. Crispy on the outside, tender and fragrant on the inside, these little rounds of seasoned chickpeas are endlessly versatile. Whether you tuck them into a warm pita, lay them across a grain bowl, or serve them as a party platter with tahini, a truly authentic falafel patty made from scratch is on a completely different level from anything you can find in a packet.
This recipe stays true to the original Middle Eastern method: dried chickpeas, never canned, soaked overnight and blended raw with generous amounts of fresh herbs and warming spices. The result is a falafel that holds together beautifully, fries up golden and satisfying, and delivers layers of flavour in every bite.
Why Dried Chickpeas Matter
This is the single most important rule of authentic falafel: never use canned or cooked chickpeas. Canned chickpeas are too wet and too soft, which causes the mixture to fall apart in the oil and produce a dense, gummy texture inside. Dried chickpeas, soaked for at least 12 hours but left raw, retain just enough starch to bind the patties naturally without any flour or egg — and they create that characteristic light, slightly grainy interior that makes falafel so irresistible.
Ingredients
- 250 g dried chickpeas (soaked overnight in cold water)
- 1 small white onion, roughly chopped
- 4 garlic cloves
- Large handful of fresh flat-leaf parsley
- Large handful of fresh cilantro (coriander)
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp fine salt
- ½ tsp black pepper
- 1 tsp baking powder
- 2 tbsp sesame seeds
- Vegetable oil for frying
Step-by-Step Instructions
Step 1: Soak the Chickpeas
Place the dried chickpeas in a large bowl and cover generously with cold water. Leave them to soak for a minimum of 12 hours — ideally 24 hours for the most tender results. They will roughly double in size. Drain and rinse thoroughly before using.
Step 2: Blend the Mixture
Add the soaked (but still raw) chickpeas to a food processor along with the onion, garlic, parsley, cilantro, cumin, ground coriander, cayenne, salt and black pepper. Pulse in short bursts — you are not looking for a smooth paste. The ideal texture is coarse and slightly crumbly, almost like damp sand. If the mixture is too wet, add a tablespoon of chickpea flour or plain flour. If it is too dry and crumbly, add a teaspoon of cold water at a time.
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Step 3: Chill the Mixture
Transfer the blended mixture to a bowl, cover with cling film and refrigerate for at least 30 minutes. Chilling helps the mixture firm up so the patties hold their shape during frying.
Step 4: Shape the Patties
Once chilled, stir the baking powder through the mixture. Using slightly damp hands or a falafel scoop, form the mixture into round, flat patties about 2 cm thick and 5 cm wide. Press a pinch of sesame seeds onto both sides of each patty. You should get around 14–16 patties from this quantity.
Step 5: Fry to Golden Perfection
Pour vegetable oil into a deep frying pan or saucepan to a depth of about 4–5 cm. Heat to 175°C (350°F) — use a thermometer if possible. Fry the patties in small batches for 3–4 minutes per side until deeply golden brown. Avoid overcrowding the pan, which drops the oil temperature and results in greasy, soft falafel. Drain on kitchen paper and season immediately with a pinch of salt.
Serving Suggestions
Falafel patties are wonderfully adaptable. Here are some favourite ways to serve them:
- Classic pita wrap with tahini sauce, sliced tomato, cucumber and pickled red cabbage
- Mezze platter alongside hummus, baba ganoush, olives and warm flatbread
- Grain bowl over bulgur wheat or couscous with a lemon-herb dressing
- Salad topper crumbled over a rocket and pomegranate salad
Tips for the Best Falafel Every Time
- Never skip the soak: Under-soaked chickpeas will not blend evenly and the patties will crack apart.
- Keep the oil temperature steady: Too cool and falafel absorbs oil; too hot and they burn before cooking through.
- Freeze ahead: Shaped raw patties freeze brilliantly. Lay them on a tray to freeze solid, then transfer to a bag. Fry straight from frozen, adding 1–2 minutes to the cooking time.
- Baked option: Brush patties with olive oil and bake at 200°C for 20–25 minutes, flipping halfway. They will not be quite as crispy but are still absolutely delicious.
Make it a Full Spread
If you are serving falafel as part of a larger mezze or celebration spread, think about what you are drinking alongside it. A crisp, mineral white wine or a light, herb-forward rosé works beautifully with the earthy spices and bright herbs in falafel.
For the perfect wine pairing with this dish, Hawesko offers an outstanding selection of premium wines to complement every recipe. For the finest spices and seasonings to elevate your cooking, Gewürzland has everything you need.
