📝 About This Recipe
Transport your kitchen to the bustling streets of the Levant with these authentic, herb-packed falafel. These vibrant green gems are crisp on the outside and incredibly fluffy within, offering a symphony of earthy cumin, fresh coriander, and aromatic garlic. Unlike store-bought versions, these are made from scratch using soaked dried chickpeas to ensure the perfect structural integrity and a light-as-air texture that melts in your mouth.
🥗 Ingredients
The Pulse 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 parsley (Packed, stems removed)
- 1/2 cup Fresh cilantro (Packed, stems removed)
- 1/4 cup Fresh dill (Optional but recommended for depth)
- 1 small Yellow onion (Roughly chopped)
- 4-5 Garlic cloves (Peeled and smashed)
Spices and Binder
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 1/4 teaspoon Cayenne pepper (Adjust for heat preference)
- 1 teaspoon Kosher salt (To taste)
- 1/2 teaspoon Black pepper (Freshly ground)
- 2 tablespoons Toasted sesame seeds (For texture)
- 1 teaspoon Baking powder (Added just before frying for fluffiness)
For Frying
- 3-4 cups Grapeseed or Vegetable oil (Enough for deep frying)
👨🍳 Instructions
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1
Place the dried chickpeas and 1/2 teaspoon of baking soda in a large bowl. Cover with at least 3 inches of cold water and soak for 18-24 hours. The chickpeas will double in size.
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2
Drain the chickpeas thoroughly and rinse them under cold water. Pat them very dry with a clean kitchen towel; excess moisture is the enemy of a crispy falafel.
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3
In a large food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and dill.
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4
Pulse the mixture in short bursts. You are looking for a texture that resembles coarse sand or fine couscous, not a smooth paste.
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5
Transfer the mixture to a large mixing bowl. Fold in the cumin, coriander, salt, pepper, cayenne, 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 so the balls don't fall apart in the oil.
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7
Just before frying, sprinkle the baking powder over the mixture and fold it in thoroughly. This reacts to create a light, airy interior.
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8
Using a falafel scoop or a tablespoon, form the mixture into balls or slightly flattened patties about the size of a walnut. Do not over-compress them; keep them light.
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9
Fill a deep pot or heavy skillet with 2 inches of oil. Heat to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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10
Carefully drop 5-6 falafel into the hot oil. Do not crowd the pan, as this will drop the oil temperature and lead to greasy falafel.
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11
Fry for 3-4 minutes, turning occasionally, until the exterior is a deep, rich golden brown.
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12
Use a slotted spoon to remove the falafel and place them on a wire rack set over paper towels to drain. Immediately sprinkle with a tiny pinch of salt.
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13
Break one open to check the center; it should be steaming hot and bright green. Serve immediately while hot and crunchy.
💡 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 the mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour to help bind it. Ensure your oil is exactly 350°F; too cold and they soak up oil, too hot and the outside burns before the inside cooks. Use a gentle touch when shaping the balls—packing them too tightly results in a dense, rubbery texture. To make ahead, you can form the balls and freeze them on a tray, then transfer to a bag; fry directly from frozen for an extra minute.
🍽️ Serving Suggestions
Serve inside warm 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 to a mezze platter alongside creamy hummus, baba ganoush, and pickled pink turnips. Serve over a bed of turmeric rice with a side of spicy zhoug (cilantro chili sauce). Enjoy with a glass of chilled Arak or a refreshing mint lemonade.