📝 About This Recipe
Transport your senses to the bustling streets of the Levant with these vibrantly green, aromatically spiced falafel balls. Crafted from soaked dried chickpeas rather than canned, these morsels achieve a perfect contrast between a shatteringly crisp exterior and a light, fluffy interior. Infused with a bounty of fresh parsley, cilantro, and warm earthy spices, they serve as the quintessential protein-rich side dish for any Mediterranean feast.
🥗 Ingredients
The Legume Base
- 2 cups Dried Chickpeas (must be dried, do not use canned)
- 1/2 teaspoon Baking Soda (added to the soaking water)
Aromatics and Herbs
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1 cup Fresh Cilantro (packed, stems removed)
- 1/2 Yellow Onion (roughly chopped)
- 4-5 pieces Garlic Cloves (peeled)
- 1 piece Green Chili (Serrano or Jalapeño) (seeded for less heat)
Spices and Seasoning
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of warmth)
- 1 teaspoon Baking Powder (added just before frying for lift)
- 2 tablespoons Toasted Sesame Seeds (for texture)
Frying
- 3-4 cups Grapeseed or Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the dried chickpeas and 1/2 tsp baking soda in a large bowl. Cover with at least 3 inches of cold water and soak for 12 to 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. It is vital 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 green chili. Pulse 10-12 times until the mixture looks like coarse sand.
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4
Add the cumin, coriander, salt, black pepper, and cayenne. Pulse again until everything is well combined but not pureed into a paste. You want a gritty, textured consistency.
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5
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This helps the starches bind so the balls hold their shape.
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6
Just before frying, stir in the baking powder and the toasted sesame seeds. The baking powder reacts to create a light, airy interior.
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7
With wet hands or a falafel scoop, form the mixture into small balls or slightly flattened patties, about the size of a walnut (roughly 2 tablespoons each).
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8
Heat 2 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
Carefully drop 5-6 falafel balls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy falafel.
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10
Fry for 3-4 minutes, turning occasionally, until the exterior is a deep, rich golden brown.
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11
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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12
Serve immediately while hot and crispy, perhaps with a sprinkle of flaky sea salt.
💡 Chef's Tips
Never use canned chickpeas; the excess moisture and soft texture will cause the falafel to disintegrate in the oil. If the mixture feels too wet to hold its shape after chilling, stir in 1-2 tablespoons of chickpea flour to help bind it. Ensure the oil temperature stays between 340°F and 360°F; too low and they get oily, too high and the center stays raw. For the brightest green interior, use only the leaves of the herbs and ensure they are completely dry before processing. Test one falafel in the oil first to check for seasoning and structural integrity before frying the whole batch.
🍽️ Serving Suggestions
Serve alongside a creamy Tahini sauce made with lemon, garlic, and water for dipping. Pair with a crisp Israeli salad of finely diced cucumbers, tomatoes, and red onion. Include them as part of a mezze platter with hummus, baba ganoush, and warm pita bread. Serve with a side of pickled turnips or spicy zhug (Yemeni hot sauce) for a flavor punch. Enjoy with a glass of chilled Arak or a refreshing mint lemonade.