📝 About This Recipe
Transport your kitchen to the bustling markets of the Levant with these vibrantly green, impeccably crisp falafels. Unlike heavy, flour-laden versions, this authentic recipe relies on soaked dried chickpeas and a bounty of fresh herbs to create a light, airy texture with a satisfying crunch. It is a masterclass in balancing earthy cumin and coriander with the bright, zesty notes of fresh parsley and cilantro.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (must be dried, do not use canned)
- 1/2 teaspoon Baking Soda (for the soaking water)
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/2 cup Fresh Cilantro (packed, stems removed)
- 1/4 cup Fresh Dill (chopped)
- 1 small Yellow Onion (roughly chopped)
- 4-5 Garlic Cloves (peeled)
Spices and Binding
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Baking Powder (add just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (optional, for texture)
- 3-4 cups Grapeseed or Vegetable Oil (for deep frying)
Quick Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 2-4 tablespoons Warm Water (to reach desired consistency)
👨🍳 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 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 they are dry to ensure the falafel doesn't fall apart.
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3
In a large food processor, combine the chickpeas, onion, garlic, parsley, cilantro, and dill. Pulse the mixture in short bursts.
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4
Process until the mixture resembles coarse sand or fine meal. Do not over-process into a paste; you want some texture remaining.
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5
Transfer the mixture to a large bowl. Stir in the cumin, coriander, cayenne, salt, pepper, and toasted sesame seeds until evenly distributed.
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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 the mixture together.
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7
Just before frying, sprinkle the baking powder over the mixture and fold it in gently. This reacts to create a light, airy interior.
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8
Scoop about 2 tablespoons of the mixture and gently shape into a ball or a slightly flattened patty using wet hands or a falafel scoop. Do not pack it too tightly.
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9
In a deep pot or skillet, heat 3 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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10
Carefully drop 5-6 falafels into the hot oil. Avoid crowding the pot, as this will drop the oil temperature and lead to greasy falafel.
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11
Fry for 3-5 minutes, turning occasionally, until they are a deep golden-brown on the outside and cooked through.
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12
Use a slotted spoon to transfer the falafels to a plate lined with paper towels to drain excess oil.
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13
Whisk together the tahini, lemon juice, and warm water in a small bowl until smooth and creamy for the dipping sauce.
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14
Serve the falafel immediately while hot and crisp, drizzled with tahini sauce.
💡 Chef's Tips
Never use canned chickpeas; the excess moisture and soft texture will cause the falafel to turn into mush in the fryer. If the mixture feels too wet to hold its shape after chilling, stir in 1-2 tablespoons of chickpea flour or all-purpose flour. Keep your hands slightly damp while shaping the balls to prevent the mixture from sticking to your skin. Test one falafel in the oil first; if it falls apart, the oil isn't hot enough or the mixture needs more chilling time. For a healthier twist, you can bake them at 400°F (200°C) for 20-25 minutes, though they won't be as crunchy as the fried version.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with diced cucumbers, tomatoes, and pickled red onions. Pair with a side of creamy hummus and smoky baba ganoush for a complete mezze platter. Place atop a bed of mixed greens with a generous dollop of tzatziki for a refreshing falafel salad. Serve alongside a vibrant Tabbouleh salad and a glass of iced mint lemonade. Accompany with spicy Harissa paste for those who enjoy an extra kick of heat.