The Perfect Halal Falafel Recipe for Beginners

Embark on a delightful kitchen adventure to prepare one of the most beloved Middle Eastern dishes right at home. This guide is all about making perfect falafel patties. The final dish is a wonderful stack of savory, crisp-on-the-outside, and tender-on-the-inside wonders. The satisfaction that comes from pulling these fragrant, golden-brown discs from the pan is immense, filling the home with an aroma that promises a delicious meal ahead. This recipe shows exactly how to get that beautiful, deeply browned crust and the vibrant green, herb-filled interior seen in the photograph.

What You’ll Need

Putting together these delicious falafel patties requires just a few key pieces of kitchen equipment and a handful of fresh, wholesome ingredients.

Kitchen Equipment

• 🥣 A large bowl (for soaking chickpeas)
• 🔪 A food processor
•       Spatula
• 🍳 A large, heavy-bottomed frying pan or skillet
•       Tongs or a slotted spoon
• 🍽️ A plate lined with paper towels

Halal Ingredients

• 🧆 1 cup dried chickpeas (uncooked)
• 🧅 ½ a large yellow onion, roughly chopped
• 🧄 3-4 cloves of garlic, peeled
• 🌿 1 cup packed fresh parsley
• 🌱 1 cup packed fresh cilantro
• 🥄 1 teaspoon halal ground cumin
• 🥄 ½ teaspoon halal ground coriander
• 🌶️ A pinch of cayenne pepper (optional, for a little warmth)
• 🧂 1 teaspoon salt (or to taste)
• 🥄 ½ teaspoon baking soda
• 💧 2-3 tablespoons of water (if needed)
• 🏺 Vegetable or canola oil, for frying

Assembling Your Homemade Falafel

Follow these steps closely for falafel patties that are fluffy, flavorful, and hold their shape perfectly. The process is straightforward and incredibly rewarding.

1. The All-Important Soak

The secret to authentic falafel texture begins a day ahead. It is essential to use dried chickpeas. Canned chickpeas contain too much moisture and will result in a mushy mixture that falls apart during frying. Place the dried chickpeas in a large bowl and cover them with at least three inches of cold water. They will expand significantly as they rehydrate. Let them soak, uncovered, at room temperature for 18 to 24 hours. They should be tender enough to split with a fingernail but still have a firm bite. Once soaked, drain them thoroughly and pat them dry.

2. Processing the Mixture

Now for the fun part where the falafel mix comes together. Combine the drained chickpeas, chopped onion, garlic cloves, fresh parsley, and fresh cilantro in the bowl of a food processor. Add the ground cumin, ground coriander, salt, and optional cayenne pepper.

Pulse the mixture—this means turning the processor on and off in short bursts. Pulsing gives the cook control and prevents the ingredients from turning into a smooth paste. Scrape down the sides of the bowl with a spatula between pulses to ensure everything is evenly incorporated. The final texture should be coarse and crumbly, similar to damp sand, not a puree. This texture is what gives the cooked falafel its light, airy interior.

3. A Little Rest

Transfer the falafel mixture to a bowl, cover it, and let it rest in the refrigerator for at least 30 minutes, or up to an hour. This step is crucial! It allows the flavors to meld together and lets the mixture firm up, which makes shaping the patties much easier. Just before shaping, stir in the baking soda. This small addition helps to make the falafel wonderfully light and fluffy inside. If the mixture feels a bit too dry to hold its shape, add one tablespoon of water at a time until it just comes together when squeezed.

4. Shaping the Patties

Scoop out about two tablespoons of the mixture for each patty. Gently roll it into a ball with your hands, then flatten it into a disc about ½-inch thick and 2 inches in diameter. This patty shape, as seen in the photo, ensures a fantastic ratio of crispy crust to tender center and allows for even cooking in the pan. Continue this process until all the mixture is used up.

5. Frying to Golden Perfection

Pour about an inch of oil into your heavy-bottomed frying pan and heat it over medium-high heat. The oil is ready when a tiny piece of the falafel mixture dropped in sizzles immediately.

Carefully place a few patties into the hot oil, being sure not to overcrowd the pan. Frying in batches is key to maintaining the oil temperature and getting a perfectly crisp exterior. Fry the patties for about 3-4 minutes on each side. This timing is what produces the deep, golden-brown crust shown in the image. Flip them gently with tongs or a slotted spoon and fry for another 3-4 minutes on the other side.

6. The Finishing Touch

Once both sides are beautifully browned and crisp, remove the falafel from the pan and place them on the plate lined with paper towels. The paper towels will absorb any excess oil, leaving behind a perfectly cooked, non-greasy patty.

These glorious falafel are now ready to be enjoyed. They are absolutely magnificent served warm in pita bread, alongside a fresh salad, or with a dollop of tahini sauce. Feel free to get experimental with how they are served!

There is a unique joy in seeing a handful of simple ingredients transform into such a satisfying and delicious meal. We hope you’ll give this a go and feel proud of the wonderful dish you’ve prepared.