📝 About This Recipe
Transport your senses to the bustling markets of the Levant with these vibrantly green, ultra-crispy falafel jewels. This authentic recipe eschews canned beans for soaked dried chickpeas, ensuring a light, airy interior and a signature crunch that defies expectations. Bursting with fresh herbs, warm cumin, and a hint of garlic, these protein-packed fritters are the pinnacle of Middle Eastern comfort food.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned; soaked for 18-24 hours)
- 1 cup Fresh Parsley (Flat-leaf, packed, stems removed)
- 1/2 cup Fresh Cilantro (Packed, tender stems are okay)
- 1 medium Yellow Onion (Roughly chopped)
- 4-5 cloves Garlic (Peeled and smashed)
Spices and Binding
- 1 tablespoon Ground Cumin (Toasted for maximum flavor)
- 1 teaspoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (Adjust for heat preference)
- 1 teaspoon Kosher Salt (Or to taste)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1/2 teaspoon Baking Soda (Added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (Optional, for texture)
For Frying
- 3-4 cups Grapeseed or Vegetable Oil (High smoke point oil for deep frying)
Lemon-Tahini Sauce
- 1/2 cup Tahini Paste (Well-stirred)
- 3 tablespoons Lemon Juice (Freshly squeezed)
- 2-4 tablespoons Ice 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. Add a pinch of baking soda to the water to help soften the skins. Soak for at least 18 hours, or up to 24 hours in the refrigerator.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is crucial that the chickpeas are dry to prevent the falafel from falling apart in the oil.
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3
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse the mixture in short bursts until it reaches a texture resembling coarse sand or fine couscous. 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 sesame seeds. Mix thoroughly with a spatula to distribute the spices evenly.
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5
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This resting period allows the starch to release, helping the balls hold their shape during frying.
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6
While the mixture rests, prepare the tahini sauce by whisking tahini, lemon juice, and a pinch of salt. Slowly drizzle in ice water, whisking constantly until the sauce turns pale and creamy.
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7
Just before frying, sprinkle the baking soda over the falafel mixture and fold it in gently. The baking soda reacts to create a light, airy texture inside the hot oil.
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8
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to ensure the temperature remains consistent.
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9
Using a falafel scoop or two spoons, form the mixture into small balls or slightly flattened patties (about 1.5 inches wide). Do not pack them too tightly; they should be just firm enough to hold together.
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10
Carefully drop 5-6 falafel into the hot oil. Avoid overcrowding 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 golden brown and the interior is cooked through and bright green.
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12
Use a slotted spoon to transfer the falafel to a wire rack set over paper towels to drain. Immediately sprinkle with a tiny pinch of sea salt.
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13
Repeat the process with the remaining mixture. Serve immediately while the exterior is at its maximum crispiness.
💡 Chef's Tips
Never use canned chickpeas; the moisture content is too high and the falafel will turn into mush. If the mixture feels too wet to hold its shape, stir in 1-2 tablespoons of chickpea flour or all-purpose flour. Keep the oil temperature at a steady 350°F; too low and they soak up oil, too high and they burn before the center cooks. Use fresh, vibrant green herbs—if they are wilted, the flavor and the iconic green interior will suffer. For the best texture, pulse the food processor in stages rather than running it continuously to avoid making a purée.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with a smear of hummus and plenty of tahini sauce. Pair with a crisp Israeli salad of finely diced cucumbers, tomatoes, and red onions. Add a side of pickled turnips (the pink ones) and spicy schug or harissa for a kick of heat. Enjoy alongside a cold glass of salty Ayran (yogurt drink) or a refreshing mint lemonade. Arrange on a mezze platter with olives, dolmas, and baba ganoush for a complete feast.