📝 About This Recipe
Experience the quintessential Middle Eastern street food with these shatteringly crisp, vibrant green falafel. Unlike canned-chickpea versions, this authentic recipe uses soaked dried beans to achieve a light, airy texture that avoids the common pitfall of being dense or pasty. Infused with a garden's worth of fresh herbs and warm aromatic spices, these dairy-free jewels are a masterclass in plant-based protein and Mediterranean soul.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned; soaked for 18-24 hours)
- 1 cup Fresh Parsley (packed, flat-leaf preferred, stems removed)
- 1/2 cup Fresh Cilantro (packed, stems removed)
- 1/4 cup Fresh Dill (stems removed)
- 1 medium Yellow Onion (roughly chopped)
- 5-6 cloves Garlic (peeled and smashed)
- 2 pieces Scallions (trimmed and chopped)
Spices and Seasoning
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1/2 teaspoon Baking Soda (added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (added to the final mixture for crunch)
For Frying
- 3-4 cups Grapeseed or Vegetable Oil (for deep frying; must have high smoke point)
👨🍳 Instructions
-
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 the skins. Let them soak at room temperature for at least 18 hours, or up to 24 hours until they have doubled in size.
-
2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is vital that they are dry to ensure the falafel doesn't fall apart during frying.
-
3
In a large food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and dill. Pulse the mixture in short bursts until it reaches a texture similar to coarse sand or fine couscous. Do not over-process into a paste.
-
4
Transfer the mixture to a large mixing bowl. Add the ground cumin, coriander, salt, black pepper, and cayenne. Stir well with a wooden spoon until the spices are evenly distributed.
-
5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This chilling time helps the starch in the chickpeas bind the mixture together.
-
6
Just before you are ready to fry, sprinkle the baking soda and sesame seeds over the mixture and fold them in thoroughly. The baking soda reacts to create a light, airy interior.
-
7
Using a falafel scoop or a tablespoon, scoop about 2 tablespoons of the mixture and gently form it into a ball or a slightly flattened disc. Do not pack it too tightly; keep it light so the heat can penetrate.
-
8
In a deep saucepan or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature accurately.
-
9
Carefully drop 5-6 falafel balls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy falafel.
-
10
Fry for 3-5 minutes, turning occasionally with a slotted spoon, until the exterior is a deep golden brown and the interior is cooked through and bright green.
-
11
Remove the falafel with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while hot.
-
12
Repeat with the remaining mixture, ensuring the oil returns to 350°F between batches. Serve immediately while the crust is at its peak crispness.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to turn into mush in the fryer. If your mixture feels too wet, add 1-2 tablespoons of chickpea flour to help bind it, but only as a last resort. Test one falafel ball in the oil first; if it falls apart, the oil isn't hot enough or the mixture needs more chilling time. For the greenest interior, use only the leaves of the herbs and ensure they are very dry before processing. Using a wire rack for draining keeps the bottom of the falafel from getting soggy compared to just using paper towels.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with a generous drizzle of lemon-tahini sauce. Pair with a crisp Israeli salad of finely diced cucumbers, tomatoes, and lemon juice. Add a side of tangy pickled turnips or pink pickled onions for a vinegar punch. Include a dollop of spicy Zhug (Yemeni green chili sauce) for those who enjoy heat. Serve as part of a meze platter alongside hummus, baba ganoush, and stuffed grape leaves.