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Authentic Israeli Homemade Falafel: A Kosher Delight

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Pareve

Falafel, a staple of Israeli cuisine, is beloved for its crunchy texture and earthy flavors. Traditionally made from ground chickpeas, these golden-brown orbs are infused with fragrant herbs and spices, making them a versatile dish perfect for any occasion. Whether wrapped in warm pita with fresh vegetables or served as an appetizer, homemade falafel captures the vibrant spirit of Middle Eastern cooking. This kosher recipe ensures that you can enjoy this iconic dish while adhering to dietary laws, making it a joyous addition to any kosher kitchen.

Tips for Crisp Falafel

Always use dried chickpeas that have been soaked, never canned; canned chickpeas are too wet and the falafel will fall apart. Chill the mixture before shaping, and test-fry one ball first. If it breaks up, add a spoonful more flour. Keep the oil at about 350°F so the outside crisps while the inside cooks through.

Kosher Notes

Falafel is pareve, so it can be served with a meat or dairy meal. Check parsley and cilantro carefully for insects. Use oil, baking powder and pita with a reliable hechsher.

Serving and Storage

Serve falafel in warm pita with Israeli salad, tahini, pickles and zhug. Leftover falafel keeps 3 days in the refrigerator; reheat in a hot oven for about 8 minutes to crisp it. The uncooked mixture also freezes well.

Authentic Israeli Homemade Falafel: A Kosher Delight
Falafel, a staple of Israeli cuisine, is beloved for its crunchy texture and earthy flavors. Traditionally made from ground chickpeas, these golden-brown orbs are infused with fragrant herbs and spices, making them a versatile dish perfect for any occasion. Whether wrapped in warm pita with fresh vegetables or served as an appetizer, homemade falafel captures the vibrant spirit of Middle Eastern cooking. This kosher recipe ensures that you can enjoy this iconic dish while adhering to dietary laws, making it a joyous addition to any kosher kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 1 cup dried chickpeas soaked overnight
  • 1 large onion roughly chopped
  • 4 cloves garlic minced
  • 1 cup fresh parsley chopped
  • 1 cup fresh cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons all-purpose flour or more if needed
  • 1 cup oil for frying

What I use for this recipe

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Method
 

  1. Drain and rinse the soaked chickpeas. Add them to a food processor along with onion, garlic, parsley, and cilantro.
  2. Pulse the mixture until a coarse paste forms. Scrape down the sides as needed.
  3. Transfer the mixture to a bowl and stir in cumin, coriander, baking powder, salt, black pepper, cayenne pepper, and flour. Mix well.
  4. Cover the bowl and refrigerate for at least 30 minutes to help the mixture firm up.
  5. Using wet hands, form the mixture into small balls or patties.
  6. Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy, about 2-3 minutes per side.
  7. Remove falafel with a slotted spoon and drain on paper towels. Serve warm with pita, tahini sauce, and salad.

Notes

For a gluten-free version, substitute flour with chickpea flour. Falafel can be frozen before frying for up to three months.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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