The Foundation: Chickpeas vs. Fava Beans
The most important detail about traditional falafel is that it is made from dried legumes, specifically chickpeas (garbanzo beans), fava beans, or a combination of both. These legumes are soaked in water for many hours, but critically, they are not cooked before being ground. This uncooked state is essential, as the starches in the raw legumes are what help the falafel hold its shape and achieve that perfectly fluffy interior and crisp exterior during frying. Using canned, pre-cooked chickpeas is a common modern shortcut but will result in a mushy, dense fritter that falls apart in the oil.
The choice of legume often depends on the region. Egyptian falafel, known as ta'amiya, is traditionally made exclusively with fava beans and a generous amount of fresh herbs, which gives it a distinct green color. In the Levant (including Israel, Palestine, Lebanon, and Jordan), chickpeas are the standard, resulting in a nuttier flavor and a tan-colored interior.
The Herbal Heart: Parsley and Cilantro
A signature characteristic of authentic falafel is its vibrant color and earthy freshness, which comes from a generous bundle of fresh herbs. The classic duo is parsley and cilantro, chopped and blended into the mixture along with the legumes. This combination is non-negotiable for achieving that iconic Middle Eastern flavor profile. Some regional variations may also incorporate fresh dill or mint, further deepening the herbal complexity. It's crucial to use fresh, not dried, herbs to get the desired flavor and moisture. When processed, these herbs also contribute to the striking green hue found inside the best falafel.
The Spice Symphony: Cumin and Coriander
The soul of falafel lies in its aromatic spices. The most prominent are cumin and coriander, which provide the essential warm, earthy base. These spices, used in their ground form, are what give falafel its distinctive, savory aroma that is instantly recognizable. Beyond these two, traditional recipes often include ground black pepper and a touch of cayenne pepper for a subtle kick. Other, less common additions might include cardamom or turmeric, depending on the specific regional recipe.
The Allium Aromatics: Onion and Garlic
To round out the flavor profile, a small amount of onion and a few cloves of garlic are added to the falafel mixture. Just like with the herbs, fresh is best. Using onion and garlic powder will not achieve the same robust and pungent flavor. The moisture and texture contributed by the fresh alliums are also important to the final product. A small yellow onion or a few shallots can be used, and a few cloves of fresh garlic are typically included in most recipes.
The Binding Agents and Process
Once the legumes, herbs, spices, and alliums are gathered, they are ground together in a food processor or a meat grinder until a coarse, sandy consistency is achieved. It is important not to over-process the mixture into a smooth paste, as this will lead to a dense, hummus-like texture. After grinding, the mixture is often chilled for an hour or more to allow the flavors to meld and to make it easier to form the balls or patties.
To ensure the falafel holds its shape perfectly during frying, a small amount of leavening agent like baking soda or baking powder is sometimes added just before cooking. This helps create the light and airy texture that defines great falafel. Some recipes also include a small amount of chickpea flour as a binder, although this is more common in recipes that mistakenly use canned chickpeas and need extra help binding. For deep-frying, a neutral oil with a high smoke point is used, such as canola, vegetable, or grapeseed oil. The falafel is cooked until it turns a deep golden brown and is crispy all over.
Regional Differences in Falafel
| Feature | Levantine (e.g., Israeli, Lebanese) | Egyptian (Ta'amiya) |
|---|---|---|
| Primary Legume | Dried, soaked chickpeas | Dried, soaked fava beans (sometimes mixed with chickpeas) |
| Internal Color | Tan, with flecks of green herbs | Distinctly green, due to larger quantity of fresh herbs |
| Texture | Generally denser and nuttier | Lighter and airier |
| Key Herbs | Parsley, cilantro | Parsley, cilantro, dill, leek |
| Spice Profile | Cumin, coriander, garlic, onion | Cumin, coriander, garlic, onion, sometimes dried coriander |
| Shape | Balls or small, thick patties | Round balls or a disc shape |
Conclusion
Ultimately, understanding what is falafel traditionally made of reveals the careful balance of ingredients and technique that creates a truly delicious result. The foundation of dried, uncooked legumes—be they chickpeas, fava beans, or both—is paramount. When combined with a vibrant mix of fresh herbs and a symphony of aromatic spices like cumin and coriander, the falafel becomes more than just a fried fritter. It transforms into a crispy, flavorful, and time-honored staple of Middle Eastern cuisine, with regional nuances that showcase the dish's rich cultural history. By embracing these authentic methods, anyone can achieve the quintessential falafel experience, crispy on the outside and tender on the inside.
For further reading on the history and variations of falafel, visit this Wikipedia article.
Traditional Falafel Ingredients
- Dried Legumes: The most crucial ingredient. Either dried chickpeas, fava beans, or a combination of both are soaked overnight but never cooked before grinding.
- Fresh Herbs: Fresh parsley and cilantro are indispensable for both flavor and the vibrant green color of the falafel's interior.
- Spices: Ground cumin and coriander are the base, providing warm, earthy flavor. Additional spices may include black pepper, cayenne, or cardamom.
- Aromatics: Fresh onion and garlic are chopped and blended into the mixture for a savory and pungent kick.
- Binding Agent: The natural starches from the uncooked legumes act as the primary binder, though some recipes use a little baking soda or baking powder for extra fluffiness.
- Oil: A neutral, high-smoke-point oil (like canola or vegetable) is used for deep-frying the falafel balls until golden brown.
