📝 About This Recipe
Transport your senses to the bustling streets of the Levant with these vibrantly green, ultra-crispy falafel. Unlike heavy canned versions, these are made from soaked dried chickpeas, resulting in a light, airy interior packed with fresh parsley, cilantro, and warm aromatic spices. This quintessential Mediterranean meze is a masterclass in texture, offering a satisfying crunch that gives way to a tender, herb-flecked center.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned; soaked overnight)
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed)
- 1/4 cup Fresh Dill (optional, for extra brightness)
- 1 small Yellow Onion (roughly chopped)
- 4-5 cloves Garlic (peeled and smashed)
Spices and Seasoning
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Baking Soda (added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (for texture)
For Frying and Serving
- 3-4 cups Grapeseed or Vegetable Oil (for deep frying)
- 1/2 cup Tahini Sauce (for drizzling)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Add a pinch of baking soda to the water to help soften them. Let them soak for at least 18-24 hours. They will double in size.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is crucial that the chickpeas are dry to ensure the falafel doesn't fall apart.
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3
In a large food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and dill (if using).
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4
Pulse the mixture in short bursts until it reaches a coarse, mealy texture—somewhere between couscous and fine bulgur. Do not over-process into a paste, or the falafel will be dense.
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5
Transfer the mixture to a large mixing bowl. Fold in the cumin, coriander, cayenne, salt, pepper, and sesame seeds until well combined.
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6
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time helps the starches bind, making the balls easier to shape.
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7
Just before frying, sprinkle the baking soda over the mixture and fold it in thoroughly. This reacts to create a light, airy texture.
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8
Using a falafel scoop or a wet tablespoon, form the mixture into small balls or slightly flattened patties (about 1.5 inches in diameter). Do not pack them too tightly.
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9
Fill a deep pot or heavy-bottomed skillet with about 2 inches of oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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10
Carefully drop 5-6 falafel balls into the hot oil at a time. Avoid overcrowding 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 exteriors are a deep golden brown and crispy.
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12
Use a slotted spoon to remove the falafel and place them on a wire rack set over paper towels to drain excess oil.
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13
Crack one open to check for doneness; it should be steaming hot and bright green inside. Serve immediately while hot.
💡 Chef's Tips
Never use canned chickpeas; the high moisture content will cause the falafel to disintegrate in the oil. If the mixture feels too wet, add 1-2 tablespoons of chickpea flour to help bind it, but use sparingly. Maintain a consistent oil temperature of 350°F; if it's too low, they absorb oil; if too high, the outside burns before the inside cooks. Wet your hands slightly between rolling each ball to prevent the mixture from sticking to your palms. For the greenest interior, use only the leaves of the herbs and ensure they are very dry before processing.
🍽️ Serving Suggestions
Serve inside warm pita bread with a smear of hummus and plenty of Israeli salad (cucumber and tomato). Drizzle generously with a lemon-garlic tahini sauce and a dash of hot sauce or harissa. Arrange on a meze platter alongside pickled turnips, kalamata olives, and dolmas. Pair with a crisp, cold lager or a refreshing mint-infused lemonade. Serve over a bed of turmeric rice with a side of creamy tzatziki for a full meal.