National Dish Israel: Falafel (Recipe)
In this article
Discover Falafel, the crisp, golden little balls that have become one of Israel’s most beloved bites. Made from chickpeas blitzed with fresh herbs and warm spices, then deep-fried until deeply crunchy, they are as satisfying as they are wholesome. Naturally vegan and packed with protein, falafel work brilliantly as a snack, a side or a full meal tucked into warm bread. Bring the vibrant flavours of the Middle East straight to your own kitchen.
About Falafel
Falafel are a firm fixture of Israeli cuisine and enjoy huge popularity right around the world. These crunchy balls made from chickpeas or broad beans are not only delicious but also rich in protein, which makes them a perfect choice for vegans and vegetarians. Crisp on the outside and tender within, they carry the fragrant warmth of cumin and coriander in every bite. Simple to prepare yet endlessly versatile, falafel turn humble store-cupboard staples into something genuinely special.
Ingredients (serves 1–2)
- 200g dried chickpeas
- 1 small onion
- 2 garlic cloves
- 1 bunch parsley or coriander
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp baking powder
- Oil for deep-frying
Shopping for the ingredients
You will find all of the ingredients listed above in a well-stocked supermarket or at your local weekly market. Look for fresh, good-quality produce to achieve the very best flavour. Dried chickpeas are the key here — avoid the tinned kind, which hold too much moisture and make the mixture difficult to shape. Fresh herbs and whole spices will also reward you with a brighter, more authentic taste.
Preparing the dish
Soak the dried chickpeas overnight in plenty of water so they can swell and soften. The next day, drain them, rinse thoroughly and leave them to drip dry properly. Getting them as dry as possible is important, as any excess water will make the mixture too wet to hold together. A little groundwork here sets you up for smooth, hassle-free cooking.
Step-by-step instructions
- Put the drained chickpeas, the finely chopped onion, the garlic cloves and the chopped parsley into a food processor.
- Add the cumin, ground coriander and salt, then blitz everything until you have a coarse mixture.
- Stir the baking powder into the mixture and shape it into small balls.
- Heat the oil in a pan and deep-fry the falafel balls until they are golden brown and crisp.
- Lift the falafel out and let them drain on kitchen paper.
Gluten-free / lactose-free version
Falafel are naturally both gluten-free and lactose-free, as the mixture relies on chickpeas rather than flour or dairy. If you like to bind the mixture with a little flour, simply choose a gluten-free blend such as chickpea or rice flour. There is no butter or milk to worry about, so the recipe suits anyone with a gluten or lactose intolerance without any need to compromise on flavour.
Tips for vegans and vegetarians
Falafel are vegan and vegetarian by their very nature, so there is no need to give a second thought to animal products. Serve them with hummus, a drizzle of tahini sauce and a fresh salad for a rounded, satisfying meal. For a heartier plate, tuck them into warm Pita with pickled vegetables and a generous spoonful of Hummus. Fresh herbs and seasonal produce are the secret to keeping the flavour lively and authentic.
More tips and tricks
Make sure the chickpeas are well drained to avoid an overly wet mixture. If it still feels too loose to shape, work in a little flour to firm it up. Chilling the mixture for half an hour before frying helps the balls hold their shape, while keeping the oil at a steady, medium-high heat ensures they turn crisp and golden rather than greasy. A Yogurt and Cucumber Dip on the side is a refreshing finishing touch.
Adapting the recipe to your taste
Experimenting with spices and herbs is very much encouraged. Add fresh mint, extra coriander or a pinch of chilli flakes to tailor the flavour to your liking. You can dial the seasoning up for something bolder or keep it gentle for a milder result. Whether you like your falafel fiery or fragrant, the basic recipe adapts happily to suit any palate.
Ingredient substitutions
If chickpeas are not to hand, broad beans (fava beans) make an excellent alternative and are, in fact, the traditional base in many parts of the region. The herbs, too, can be swapped according to availability and taste — parsley, coriander and dill all work beautifully. These simple substitutions let you adapt the recipe to what is in season or to your own preferences, much like the flexible approach used in a Fava Bean Stew.
Drink pairing ideas
Fresh mint tea or a cool beer pairs wonderfully with falafel, cutting through the richness of the fried exterior. A glass of red wine can also make a fine accompaniment for a more relaxed meal. For something non-alcoholic, a tangy pomegranate juice or sparkling lemonade adds a refreshing lift alongside the warm, spiced flavours.
Serving and presentation ideas
Serve the falafel on a flat plate, garnished with fresh herbs and lemon wedges. A dip of hummus or Tahini alongside rounds things off nicely. Scatter over a little sumac or a handful of pomegranate seeds for colour, and arrange the plate with a crisp Israeli Salad to create an inviting, mezze-style spread.
A bit of history
Falafel have a long history, with their origins often traced to the Middle East. They feature prominently in Israeli, Egyptian and Lebanese kitchens, and from there they have established themselves as a much-loved dish around the globe. Once street-cart fare, falafel are now a defining symbol of everyday Israeli cuisine, enjoyed as a quick snack and a hearty meal alike.
More recipe ideas
Summary: Falafel
Crispy falafel are not only delicious but also simple to prepare and wonderfully adaptable. With the right ingredients and a little patience, you can enjoy this classic dish in your own home. Whether served as a snack, a side or the star of the plate, falafel bring the warm, fragrant flavours of the Middle East to any table. Give them a try and let the aromas of the region work their magic.
