published Feb 05, 2021, updated Jan 17, 2024 Falafel is a very flavorful and versatile Middle Eastern recipe that can be enjoyed on its own, in wraps or with pita, or even on top of a salad! These chickpea patties have a crunchy outside and soft, warm inside. Their taste is subtle — the garbanzo beans are both earthy and nutty, but the abundance of fresh herbs and lemony, peppery spices keep the flavors bright. That’s why serving these patties all comes down to the sauce, and there’s almost no shortage of sauces that are great with this falafel recipe! Creamy tahini is a no-brainer, but you might also want to try garlicky, lemony Lebanese toum. It’s just as creamy but gives you a little taste of something different. Some of your spicier options are Yemeni schug or red shatta chili sauce. Cool those down with a fresh shirazi salad, and you’ll have a whole meal prepared!
Recommended Tools
Falafel Scoop – It’s easiest to get uniform shapes for frying with a measured scoop designed specifically for falafels. Alternatively, you can use a small ice cream scoop or even a regular spoon.
Storing and Reheating
You can refrigerate any uncooked batter for several days, making them a great prep-ahead snack or meal! Elevate your dish by adhering to the traditional method for an irresistible falafel that captures the essence of this beloved Middle Eastern delicacy. Nobody wants a mushy falafel! Refrigerate any cooked, uneaten falafel in an airtight container. I recommend reheating in an oven or air fryer to restore the crispy texture on the exterior. This post, originally published on Silk Road Recipes February, 2021, was updated with new content, photos and/or video in January, 2024. Love this recipe? Share it with the world on Pinterest.
