I’ve had a lot of requests for a good falafel recipe, so I’m finally sharing my favorite falafel recipe with you! Yes, it’s even better than the one I shared in my Mom’s Authentic Assyrian Recipes cookbook. This version takes a little planning to soak the beans overnight, but the results are so worth it!
Chickpeas VS. Garbanzo Beans
As any true falafel-lover knows, falafel are made with a mixture of garbanzo beans or chickpeas, herbs, and plenty of spices. You might be wondering what the difference is between chickpeas or garbanzo beans, not a thing! The names are pretty interchangeable, however, “garbanzo” is technically their Spanish name. Chickpeas are a healthy option for anyone living a vegetarian lifestyle. After all, there’s a reason why the Middle Eastern culture utilizes chickpeas in so many of their recipes! One of my favorite recipes is chickpea rice.
You’ll be happy to know that you won’t need to break the bank to buy pricey tools to make restaurant-quality falafe. There is however, an awesome scoop that I highly recommend. Not only will the scoop help you make perfectly shaped falafels, they will be uniform in shape and size, and therefore cook evenly. Not to mention, the tool fun to use! But, if you prefer, you can shape them by hand. I won’t hold it against you.
Special Ingredients, Toppings, and Sides
As previously mentioned, the main ingredient in falafel is chickpeas. Occasionally you’ll come across a recipe that calls for a chickpeas and fava bean combination. Most of the spices used can be found at a local supermarket, with an exception of za’atar. You can find my recipe for za’atar here. As far as toppings and sides go, make sure to check out my following recipes: