Falafel

Description

Crispy on the outside, tender and fluffy inside — these classic Middle Eastern chickpea fritters are deeply fragrant from tahini, fresh herbs, and a blend of warm spices. Serve in pita with tahini sauce or alongside grilled meats and salad.

Ingredients

• 2 cups (400g) dried garbanzo beans (chickpeas), soaked overnight in cold water — do not use canned
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves (or extra parsley)
• 1 small bunch fresh green onions (white and light green parts, about 4–5 stalks)
• 4 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper or Aleppo pepper (optional, for heat)
• 1 1/2 tsp salt, plus more to taste
• 3/4 tsp baking soda
• 1/4 tsp freshly ground black pepper
• 3 tbsp tahini (optional, adds moisture and richness)
• Vegetable oil or peanut oil, for deep frying

Instructions

1. Drain the soaked chickpeas thoroughly and rinse well. Pat completely dry with a clean kitchen towel — excess moisture is the enemy of crispy falafel.
2. Place the chickpeas in a food processor and pulse until they form coarse, sandy crumbs (like wet sand). Do not over-process into a smooth paste; you want some texture.
3. Add parsley, cilantro, green onions, garlic, cumin, coriander, cayenne, salt, baking soda, black pepper, and tahini. Pulse until just combined — you should still see flecks of green herbs throughout the mixture. Taste and adjust salt.
4. Transfer to a bowl and refrigerate, covered, for at least 2 hours (overnight is best). This firms up the mixture so it holds its shape when frying.
5. Heat about 3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer — not too hot or they'll burn outside before cooking through.
6. Wet your hands or use two spoons or an ice cream scoop with ridges. Shape the mixture into small balls about 1 inch in diameter, or flatten slightly into patties. Press firmly so they don't fall apart.
7. Fry in batches, being careful not to overcrowd the pot. Cook 2–3 minutes, turning occasionally, until deep golden brown and crispy on all sides.
8. Remove with a slotted spoon and drain briefly on paper towels. Season immediately while hot with a light sprinkle of salt.

Notes

• Never use canned chickpeas. They're too soft and will turn into mush. Only dried, soaked chickpeas give proper texture.
• If you don't want to deep-fry: baking at 400°F (200°C) on parchment-lined sheets for 25–30 minutes works, though they won't be as crispy. Brush lightly with oil first.
• Falafel is best eaten the day they're made. Store leftovers in the fridge up to 3 days and re-crisp in a skillet.
• Traditional sides: tahini sauce (tahini + lemon juice + garlic + water), pickled turnips, hummus, tabbouleh, and warm pita bread.