Description
This recipe guides you to make traditional, crispy falafel from scratch using dry chickpeas soaked overnight, fresh herbs, and spices. The falafel balls are formed into perfect rounds, then fried until golden and crispy, served warm with tahini sauce for dipping—a delicious Middle Eastern classic perfect for a flavorful meal or appetizer.
Ingredients
Scale
Falafel Ingredients
- 1 pound dry, uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion, roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil, for frying
- Tahini sauce, for serving
Instructions
- Soak Chickpeas: Cover the dry chickpeas with water in a medium bowl and let them soak at room temperature for at least 12 hours or up to 24 hours to soften.
- Process Chickpeas: Drain and thoroughly rinse the soaked chickpeas, then dry them as much as possible. Place them along with salt into the food processor and pulse until they break down into fine, pebble-sized pieces. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, and blend until you form a thick paste, scraping down the sides as needed.
- Chill Batter: Remove the blade, cover the bowl, and refrigerate the falafel mixture for 1 hour to firm up the batter.
- Add Baking Powder: Sprinkle baking powder evenly over the chilled batter and gently fold it in to help the falafel become light and fluffy.
- Shape Falafel: Line a baking sheet with parchment paper and another with paper towels. Using a spring-loaded cookie scoop or hands, form the batter into roughly 1½ tablespoon-sized balls and place them on the parchment-lined sheet.
- Fry Falafel: Heat about 1 inch of neutral oil in a large, deep frying pan over medium heat. When the oil is hot and a small piece of batter sizzles upon contact, carefully add 10 to 12 falafel balls without overcrowding. Fry for 3 to 3½ minutes per side until crisp and golden brown. Remove with a slotted spoon and drain on the paper towel-lined baking sheet. Repeat with remaining falafel.
- Serve: Transfer the warm falafel to a serving platter and serve alongside tahini sauce for dipping.
Notes
- Soaking chickpeas overnight is essential for the correct texture; do not substitute with canned chickpeas.
- Dry the chickpeas thoroughly after soaking to help achieve a firm falafel batter.
- The baking powder helps to lighten the falafel, so do not skip this step.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying.
- Fry in batches without overcrowding to ensure even cooking and crispiness.
- Serve falafel immediately for best texture and flavor.
