Authentic Falafels Recipe -
Authentic Falafels Recipe
  • READY IN 9+ hrs

Authentic Falafels

Recipe by  

"These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    9 hrs 40 mins


  1. Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
  2. Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
  3. Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
  4. Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
  5. Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
  6. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
  7. Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
  8. Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Kitchen-Friendly View


  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2012

I omitted the baking soda, baking powder and sugar. These are great tasting burgers that I dry fried instead of deep fat fried. I'll be making them again!

Most Helpful Critical Review
Aug 08, 2012

The only reason for the low rating is to warn people to be sure to plan on soaking the chickpeas at least overnight. After 6 hours of soaking I thought I'd better cook them since they were still pretty crispy. BAD idea. They absorbed too much water and when I tried to cook them I ended up with falafel mush and had to throw it all out. The flavor was excellent and I'm going to try this again. But there's no way I'll cook them and I'd warn people away from using canned beans for the same reason

May 06, 2012

I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too!

Jun 22, 2012

Delicious! They come out moister than previous falafel recipes I have tried, and I can say first hand, that these are indeed just like the type you get at a halal foods cart in NYC. I also omitted the sugar, baking soda, and powder as another member suggested, and it turned out great! I'm going to be making these again for my graduation party... I just might have to double the recipe!!

Mar 27, 2014

Fabulous! Followed recipe but omitted sugar and didn't have astafoetida powder. The baking soda is used to soften the beans and the baking powder is to make the falafel light and airy so I recommend using both. I let the beans soak overnight and also had to use a bit more water to get the right consistency. Much more authentic than any recipe that calls for cooked garbanzo beans. Excellent flavor. Will definitely make again!

Jul 19, 2015

This was my first time ever making falafel (or anything like it), it was easy and turned out great. Doubled the recipe, still didn't make enough because there was such demand. Got rave reviews from a die-hard falafel fan who had repeatedly tried and failed to make it herself. I did once make falafel-flavored oil by using canned garbanzos and now know that because those are cooked, not just soaked, the starches could no longer (re)bind to each other causing it to fall instantly apart when cooked. The ground and spiced mixture actually sat in the refrigerator 3 days (one more than the recommended max) but that was fine. I did use the soda to help the chickpeas soak efficiently (if you skip it, increase the time), and I used the baking powder but not sure how much that really helped the final fluffiness. I may have over-rolled the balls - they can be pretty large and loose (which means air pockets of fluffy goodness) so long as you're slow and careful getting them into the oil, which if hot and deep enough will instantly sear the outside to prevent disintegration. Use no more than medium heat so the skillet isn't much hotter than the oil and if possible use infrared thermometer to ensure that the oil is at least 375 before dropping in the balls (which I made slightly larger than ping pong size). Cooler oil will mess up the texture (as well as risk disintegration) and a hotter pan will burn part of the 'shell'. I'm now headed to the market for more chickpeas...

Mar 21, 2014

Great recipe! I just loved it.


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 582 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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