A detailed, easy-to-follow homemade falafel recipe that anyone can make in any kitchen!

Ingredients:

1 kilo peeled fava beans

300 grams chickpeas

1 small onion, or you can replace it with 1 teaspoon garlic powder

2 cloves garlic

1 tablespoon falafel spice mix

1/4 bunch fresh parsley

1/4 bunch fresh cilantro

Salt

1/2 teaspoon baking soda

Tahini sauce or tarator

1/2 cup tahini

1/2 cup water

6 teaspoons lemon juice

1 crushed garlic clove

Salt to taste

Yogurt, optional

Method:

Pick through the chickpeas and fava beans to remove any impurities, then wash them well.
Soak the chickpeas and fava beans overnight in plain water. In summer, it is best to soak the fava beans for 4 to 6 hours; in winter, overnight is better.
The next day, drain them well and grind them once through a meat grinder.
Knead them by hand or with the meat grinder using the mixing attachment on the lowest speed until a dough forms and becomes soft like chewing gum, not grainy.
Add a little water, about 1/4 to 1/2 cup, over the chickpea and fava bean mixture, then add the spices and salt as well. Salt is very important; if you add too little, the falafel patties will not cook through properly inside.
Mix the ingredients well to get a smooth, homogeneous falafel dough.
Right before frying, add the baking soda and mix well. You can also freeze the falafel dough; in that case, do not add the baking soda. When ready to fry, let it thaw, then add the baking soda 30 minutes before frying and mix well.
For frying, heat plenty of oil in a pan over high heat until very hot. Shape the patties and place them directly into the oil. You will notice that when a falafel patty is added, it quickly floats to the surface. It is better to use oil that has been used before for frying rather than fresh oil, for a better taste.
When the falafel patties are cooked on the first side, turn them to the other side and reduce the heat to medium so the oil does not burn.
After removing the first batch from the oil and letting them drain for a few minutes, increase the heat under the oil again and continue frying in the same way: keep the heat high while the patties cook on the first side, then lower it to medium when turning them to the second side. Continue this way until all the mixture is used up.
Serve the falafel with tahini sauce and vegetables such as tomatoes, chopped parsley, and pickled cucumbers.

How to make tahini sauce or tarator:

Mix the tahini with the water well and avoid any lumps. It is best to whisk it in a circular motion using a hand whisk.
Add the lemon juice and mix again.
Add the salt and crushed garlic and mix everything one last time. You can add more tahini or lemon juice to taste, and you may also add a little yogurt to the tarator if you like.

Homemade falafel recipe from the cook and friend of the Shou Tabkhin Today website:

Um Taha Al-Hamwi

Click on Um Taha's name to visit her profile on our site and enjoy her recipes.

To make one of Um Taha's most delicious desserts, here is the link: Maamoul Tart

To get Um Taha's method for making chocolate cookies, click this link:

Easy Chocolate Cookies

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Homemade Falafel Recipe

Prep checklist

Cooking notes