📝 About This Recipe
Transport your senses to the bustling streets of Amman and Beirut with these impeccably crispy, herb-flecked falafel. Unlike heavy, flour-laden versions, this authentic recipe relies on soaked raw chickpeas to create a light, airy texture that shatters upon the first bite. Bursting with fresh parsley, cilantro, and warm aromatic spices, these golden jewels are the quintessential centerpiece of any traditional Halal mezze spread.
🥗 Ingredients
The Pulse Base
- 2 cups Dried Chickpeas (Must be dried; do not use canned chickpeas)
- 1/2 teaspoon Baking Soda (Added to the soaking water)
Aromatics and Herbs
- 1 cup Fresh Flat-Leaf Parsley (Leaves and tender stems, packed)
- 1/2 cup Fresh Cilantro (Leaves and stems, packed)
- 1/4 cup Fresh Dill (Optional but highly recommended for depth)
- 1 medium Yellow Onion (Roughly chopped)
- 4-5 cloves Garlic (Peeled)
Spices and Binding
- 1 tablespoon Ground Coriander
- 1 tablespoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper (Adjust for desired heat)
- 1 teaspoon Salt (Or to taste)
- 2 tablespoons Toasted Sesame Seeds (Added after grinding)
- 1 teaspoon Baking Powder (Added just before frying for fluffiness)
For Frying
- 3-4 cups Grapeseed or Vegetable Oil (High smoke point oil for deep frying)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 teaspoon of baking soda and soak for at least 18-24 hours. The chickpeas will double in size.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. Excess moisture is the enemy of a crispy falafel.
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3
In a food processor, combine the onions, garlic, parsley, cilantro, and dill. Pulse until finely minced but not a puree.
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4
Add the dried, soaked chickpeas to the herb mixture in the food processor. Pulse in short bursts until the mixture resembles the texture of coarse sand or couscous.
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5
Transfer the mixture to a large bowl. Stir in the cumin, coriander, salt, cayenne pepper, and toasted sesame seeds until well combined.
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6
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This chilling time helps the starches bind and makes shaping easier.
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7
Just before frying, stir the baking powder into the chilled falafel mixture. This creates a light, airy interior.
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8
Heat about 2-3 inches of oil in a deep pot or skillet to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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9
Using a falafel scoop or two spoons, form the mixture into small balls or slightly flattened patties (about 1.5 inches in diameter). Do not over-compress them; keep them light.
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10
Carefully drop 5-6 falafel into the hot oil. Do not crowd the pot, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 3-4 minutes, turning occasionally, until the exterior is a deep golden brown and the interior is cooked through and bright green.
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12
Use a slotted spoon to remove the falafel and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
Serve immediately while hot and crunchy with your favorite Levantine accompaniments.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to fall apart in the oil. Ensure your herbs are very dry before processing to prevent the mixture from turning into a soggy paste. If the mixture feels too loose after chilling, you can add 1-2 tablespoons of chickpea flour, though authentic recipes rarely need it. Test one falafel in the oil first; if it falls apart, the oil isn't hot enough or the mixture needs more pulsing to release natural starches. Use a thermometer to maintain oil at 350°F; too hot and the outside burns while the inside stays raw; too cool and they become oil-logged.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita pockets with a generous drizzle of lemon-tahini sauce. Arrange on a mezze platter alongside creamy hummus, baba ganoush, and pickled turnips. Pair with a crisp Fattoush salad or Tabbouleh for a refreshing contrast to the fried falafel. Top with a spicy Shatta (Levantine chili paste) for those who enjoy a kick of heat. Serve with a side of cold Ayran (savory yogurt drink) to cleanse the palate.