📝 About This Recipe
Experience the vibrant, herbaceous soul of Middle Eastern street food with this foolproof Instant Pot falafel base. By pressure-cooking dried chickpeas to a precise 'al dente' texture, we bypass the 24-hour soak while maintaining the structural integrity needed for a crispy exterior and fluffy, emerald-green center. Infused with fresh cilantro, parsley, and aromatic spices, this recipe delivers a restaurant-quality crunch without the heavy grease.
🥗 Ingredients
The Chickpea Base
- 2 cups Dried Chickpeas (rinsed and sorted; do not use canned)
- 6 cups Water (filtered)
- 1/2 teaspoon Baking Soda (added to the cooking water to soften skins)
Aromatics and Herbs
- 1 cup Fresh Parsley (packed, stems removed)
- 1 cup Fresh Cilantro (packed, stems removed)
- 1 small Yellow Onion (roughly chopped)
- 4-5 pieces Garlic Cloves (peeled and smashed)
Spice Blend and Binder
- 1 tablespoon Ground Cumin (toasted for better flavor)
- 2 teaspoons 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 teaspoon Baking Powder (added just before frying for lift)
- 2-3 tablespoons Chickpea Flour (as needed for binding)
For Frying
- 2 cups Grapeseed or Avocado Oil (for shallow frying; must have high smoke point)
👨🍳 Instructions
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1
Place the dried chickpeas, 6 cups of water, and baking soda into the Instant Pot inner pot. Ensure the chickpeas are submerged by at least 2 inches of water.
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2
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 30 minutes. This provides an 'al dente' bean that mimics the texture of soaked-but-raw chickpeas.
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3
Once the timer ends, perform a Quick Release of the pressure. Drain the chickpeas immediately and rinse with cold water to stop the cooking process.
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4
Spread the drained chickpeas on a clean kitchen towel and pat them very dry. Excess moisture is the enemy of a crispy falafel.
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5
In a large food processor, combine the onion, garlic, parsley, and cilantro. Pulse until finely minced but not a puree.
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6
Add the dried chickpeas, cumin, coriander, salt, pepper, and cayenne to the food processor. Pulse in short bursts until the mixture resembles coarse sand. Do not over-process; you want texture, not hummus.
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7
Transfer the mixture to a bowl. Stir in the chickpea flour. Cover and refrigerate for at least 30 minutes. This chilling step is crucial for the starches to set so the balls don't fall apart.
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8
Just before cooking, sprinkle the baking powder over the mix and fold it in thoroughly.
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9
Scoop about 2 tablespoons of the mixture and gently shape into a ball or a slightly flattened disc. Avoid packing them too tightly, which can lead to a dense center.
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10
Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precision.
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11
Carefully place 5-6 falafels in the oil at a time. Fry for 3-4 minutes per side until they are a deep, golden mahogany brown.
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12
Remove with a slotted spoon and drain on a wire rack set over paper towels. Serve immediately while hot and crunchy.
💡 Chef's Tips
Never use canned chickpeas for this recipe; they are too soft and will turn into a mushy mess that falls apart in the oil. If the mixture feels too wet to hold its shape after chilling, add an extra tablespoon of chickpea flour. For a healthier version, you can air-fry these at 375°F for 12-15 minutes, spraying generously with oil halfway through. To ensure the oil is ready without a thermometer, drop a small piece of the mix in; it should sizzle and rise to the surface immediately. Always use fresh herbs (stems removed) rather than dried to achieve that signature green interior and bright flavor profile.
🍽️ Serving Suggestions
Serve inside a warm, fluffy pita pocket with a generous drizzle of lemon-tahini sauce. Pair with a crisp Israeli salad of finely diced cucumbers, tomatoes, and red onions. Add a side of spicy Zhug (Yemeni green hot sauce) for a kick of heat. Serve as part of a mezze platter alongside creamy hummus, babaganoush, and pickled turnips. Enjoy with a glass of iced mint tea or a crisp, dry white wine like Sauvignon Blanc.