Description
This crispy falafel is golden on the outside, fluffy-herby inside, and made the traditional way with soaked chickpeas—perfect for pita, salads, bowls, and meal prep.
Ingredients
Falafel Mixture
– 1 pound dried chickpeas (do not use canned), soaked
– 1 small yellow onion, roughly chopped
– 4 cloves garlic
– 1 cup packed fresh parsley
– 1/2 cup packed fresh cilantro
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon black pepper
– 1 teaspoon baking powder
– 3 tablespoons all-purpose flour
For frying
– 2 to 3 cups neutral oil (enough for 1 to 1 1/2 inches in a skillet)
Optional Tahini Sauce
– 1/3 cup tahini
– 2 tablespoons lemon juice
– 1 small clove garlic, finely grated
– 1/4 teaspoon kosher salt
– 3 to 6 tablespoons water (to thin)
Instructions
1) Soak chickpeas. Soak dried chickpeas in plenty of water for 12 to 18 hours. Drain well.
2) Process. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, salt, and pepper until the mixture looks like coarse sand and holds when squeezed. Do not puree.
3) Rest. Transfer to a bowl, stir in baking powder and flour, and rest 15 minutes.
4) Shape. Form into 18 to 22 balls or small patties (about 1 1/2 tablespoons each).
5) Fry. Heat oil to 350°F. Fry in batches 3 to 4 minutes, turning, until deep golden and crisp. Drain on a rack or paper towels.
6) Sauce (optional). Whisk tahini, lemon juice, garlic, salt, and enough water to make it pourable.
7) Serve. Serve hot in pita with veggies and sauce.
Notes
– No canned chickpeas: Canned will make falafel mushy and prone to falling apart.
– Make-ahead: Shape and refrigerate up to 24 hours before frying.
– Freeze: Freeze shaped (unfried) falafel on a tray, then bag. Fry from frozen, adding 1 to 2 minutes.
– Tools: Food processor, skillet or Dutch oven, thermometer, wire rack.
- Prep Time: 20 minutes (plus soaking)
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Middle Eastern