📝 About This Recipe
Transport your kitchen to the bustling streets of the Levant with these authentic, flour-free falafels that prioritize texture and aromatic depth. By using soaked raw chickpeas rather than canned, we achieve a signature 'crumb' that is light and airy on the inside with a shatteringly crisp exterior. Bursting with fresh parsley, cilantro, and warm earthy spices, this recipe celebrates the humble legume in its most elevated, gluten-free form.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned; soaked for 24 hours)
- 1/2 teaspoon Baking Soda (Added to soaking water to soften skins)
- 1 cup Fresh Parsley (Packed leaves and tender stems)
- 1 cup Fresh Cilantro (Packed leaves and tender stems)
- 1 small Yellow Onion (Roughly chopped)
- 4-5 cloves Garlic (Peeled and smashed)
Spices and Seasoning
- 1 tablespoon Ground Cumin (Toasted for maximum flavor)
- 1 tablespoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (Adjust for heat preference)
- 1 teaspoon Sea Salt (Plus more to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 2 tablespoons Toasted Sesame Seeds (Added after pulsing for texture)
- 1 teaspoon Baking Powder (Added just before frying for fluffiness)
For Frying
- 3-4 cups Grapeseed or Avocado Oil (Or any high-smoke point neutral oil)
Lemon-Tahini Drizzle
- 1/2 cup Runny Tahini (Look for high-quality Lebanese or Israeli brands)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 2-4 tablespoons Cold Water (To thin to 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 at least 18-24 hours. The chickpeas will double in size.
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2
Drain the chickpeas thoroughly in a colander. It is crucial to pat them very dry with a clean kitchen towel; excess moisture is the enemy of a flour-free falafel.
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3
Add the dried chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse in short bursts until the mixture resembles a coarse, wet sand. Do not over-process into a paste.
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4
Transfer the mixture to a large mixing bowl. Add the cumin, coriander, cayenne, salt, pepper, and toasted sesame seeds. Stir well with a spatula to distribute the spices evenly.
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5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time helps the natural starches bind the mixture so they don't fall apart in the oil.
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6
While the mixture chills, prepare the tahini sauce by whisking tahini, lemon juice, and salt. Gradually add cold water one tablespoon at a time until it turns from a thick paste to a smooth, creamy drizzle.
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7
Remove the falafel mixture from the fridge and stir in the baking powder. This provides the lift that makes them airy.
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8
Scoop about 2 tablespoons of the mixture and gently form into a ball or a slightly flattened disc. Do not pack too tightly; a loose structure allows for better heat penetration.
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9
Fill a deep skillet or pot with about 2 inches of oil. Heat over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.
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10
Carefully drop 5-6 falafels into the hot oil. Do not crowd the pan, 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. The interior should be bright green and cooked through.
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12
Use a slotted spoon to transfer the falafels to a wire rack set over a paper towel-lined baking sheet. This keeps the bottoms from getting soggy.
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13
Sprinkle with a tiny pinch of sea salt while still hot and serve immediately for the best texture.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will turn into mush without flour. If the mixture feels too loose after chilling, pulse 1/2 cup of the mixture into a finer paste and fold it back in to act as a binder. Ensure your oil is at the correct temperature (350°F); if it's too cool, the falafel will absorb oil and break apart. Wet your hands slightly with water when shaping the balls to prevent the mixture from sticking to your palms. For a vibrant green interior, use the stems of the herbs as well—they contain the most flavor and color.
🍽️ Serving Suggestions
Serve inside warm gluten-free pita bread with a smear of hummus and pickled red cabbage. Plate as a 'Falafel Bowl' over a bed of quinoa with cucumber-tomato salad and a dollop of baba ganoush. Pair with a refreshing glass of iced mint lemonade or a crisp Arak-based cocktail. Drizzle generously with the prepared lemon-tahini sauce and a spoonful of spicy zhoug or harissa. Serve as an appetizer alongside a platter of olives, feta cheese, and roasted peppers.