Falafel
Ingredients
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- 1 1/2 cups dried chickpeas – soaked 12–24 hours, drained well
- 1 cup yellow onion – roughly chopped (~1 medium yellow onion)
- 4 cloves garlic – roughly chopped
- 1 cup fresh parsley – roughly chopped (~0.5 n/a parsleys)
- 1/2 cup fresh cilantro – roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 tablespoons chickpea flour
- 1/2 teaspoon baking soda
- 48 ounces neutral oil – for deep-frying
- pita bread – warm (for serving)
- tahini sauce – for serving
Instructions
1. Rinse the dried chickpeas and place in a large bowl. Cover with plenty of cold water (at least 3 inches above the chickpeas) and soak 12–24 hours at room temperature or refrigerated.
2. Drain the soaked chickpeas very well and pat dry with towels to remove excess surface moisture.
3. In a food processor, pulse the drained chickpeas until they form a fine, fluffy, moist crumb, 60–90 seconds, scraping the bowl as needed.
4. Add the onion, garlic, parsley, cilantro, cumin, coriander, kosher salt, black pepper, and cayenne to the processor. Pulse in short bursts until the mixture becomes a coarse paste that holds together when pressed, 30–60 seconds more. Avoid over-processing into a smear.
5. Transfer the mixture to a bowl and stir in the chickpea flour until evenly distributed. Cover and refrigerate 30–60 minutes to hydrate and firm.
6. Just before frying, sprinkle in the baking soda and mix thoroughly.
7. Heat the neutral oil in a deep pot to 350–360°F (175–182°C). Line a tray with a rack or paper towels.
8. With damp or oiled hands, form walnut-size balls or small patties (about 1.5 inches wide). If the mixture cracks when shaped, pulse it a few more seconds or chill a bit longer.
9. Fry in batches without crowding, 3–4 minutes per batch, turning as needed, until deeply golden brown and crisp; they should feel light, and the interior should be cooked through and green. Adjust heat to keep oil between 350–360°F.
10. Drain on the prepared rack. Serve hot with warm pita bread and tahini sauce.
Falafel are crisp, herb-scented chickpea fritters with a tender, moist interior and a deeply savory, spiced crust. The flavor rides on ground cumin and coriander, supported by garlic and onion, while a generous handful of fresh herbs keeps the inside bright green and aromatic. Eaten freshly fried, they bring a satisfying contrast of crunchy exterior and soft middle, and they pair naturally with tahini, pickles, and warm flatbread.
Falafel’s roots stretch across the Eastern Mediterranean, with strong associations in the Levant while related fava-based versions (ta’ameya) are traditional in Egypt. The modern chickpea falafel likely spread and standardized through urban street-food culture in the 20th century, becoming a staple of mezze tables and pita sandwiches. Today it’s both everyday fare and festive food, celebrated for being nourishing, affordable, and plant-based while carrying deep regional identity.