📝 About This Recipe
Transport your kitchen to the vibrant streets of the Levant with this authentic, herb-packed falafel recipe. These emerald-centered fritters boast a shatteringly crisp exterior and a light, airy crumb, achieved by using traditional soaked dried chickpeas rather than canned. Bursting with fresh parsley, cilantro, and warm aromatic spices, this recipe delivers a protein-rich savory cake that is as nutritious as it is addictive.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, not canned; soaked overnight)
- 1/2 large Yellow Onion (roughly chopped)
- 1 cup Fresh Parsley (packed, stems removed)
- 1 cup Fresh Cilantro (packed, stems removed)
- 4-5 pieces Garlic Cloves (peeled and smashed)
- 1 piece Serrano or Jalapeño Pepper (seeded for less heat if preferred)
Spices & Binder
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a kick)
- 1 teaspoon Baking Powder (adds fluffiness)
- 2 tablespoons Toasted Sesame Seeds (added after blending)
For Frying
- 3-4 cups Grapeseed or Vegetable Oil (for deep frying)
For the Tahini Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2-4 tablespoons Ice Water (to reach 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 help soften them. Soak for 12 to 24 hours until they have doubled in size. Drain and pat them very dry with a kitchen towel.
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2
In a food processor, combine the soaked (un-cooked) chickpeas, onion, garlic, parsley, cilantro, and chili pepper. Pulse the mixture in short bursts until it reaches the texture of coarse sand or couscous. Do not over-process into a paste.
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3
Transfer the mixture to a large mixing bowl. Sprinkle in the cumin, coriander, salt, black pepper, and cayenne. Stir thoroughly with a spatula to ensure the spices are evenly distributed.
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4
Cover the bowl with plastic wrap and refrigerate for at least 30-60 minutes. This chilling phase is crucial as it helps the starches bind, ensuring the falafel don't fall apart in the oil.
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5
While the mixture chills, make 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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6
Just before frying, stir the baking powder and toasted sesame seeds into the falafel mixture. The baking powder reacts to create a light, airy texture inside the hot oil.
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7
Using a falafel scoop or a tablespoon, form the mixture into small balls or slightly flattened patties (about 1.5 inches in diameter). Handle them gently; do not pack them too tightly or they will be dense.
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8
In a deep heavy-bottomed pot, heat 2-3 inches of oil to 350°F (175°C). Use a kitchen thermometer to maintain this temperature for the best results.
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9
Carefully drop 5-6 falafel into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy falafel.
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10
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown on all sides. They should look dark and crispy on the outside while remaining moist and green on the inside.
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11
Remove the falafel with a slotted spoon and place them on a wire rack or a paper towel-lined plate to drain any excess oil.
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12
Serve immediately while hot and crunchy with plenty of tahini sauce and fresh pita bread.
💡 Chef's Tips
Never use canned chickpeas; the moisture content is too high and will cause the falafel to disintegrate in the oil. Ensure your herbs are bone-dry before processing to prevent the mixture from becoming mushy. If the mixture feels too loose after chilling, you can stir in 1-2 tablespoons of chickpea flour to help bind it. Always test-fry one falafel first to check the oil temperature and seasoning; adjust the salt if necessary. For an even lighter texture, pulse the chickpeas first, then add the herbs and onions for the final few pulses.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread stuffed with diced tomatoes, cucumbers, and pickled red onions. Platter style with a large dollop of hummus, baba ganoush, and a side of Tabbouleh salad. Drizzle generously with the lemon-tahini sauce and a squeeze of fresh lemon juice. Pair with a refreshing glass of iced mint lemonade or a crisp, dry white wine like Sauvignon Blanc. Add a side of 'Amba' (pickled mango sauce) for an authentic Israeli-style flavor profile.