📝 About This Recipe
Experience the soul of Middle Eastern street food with these shatteringly crisp, vibrant green falafels. Unlike heavy, flour-laden versions, this authentic recipe relies on soaked raw chickpeas and a massive hit of fresh herbs to create a light, airy texture that melts in your mouth. Perfectly spiced with cumin and coriander, these golden fritters are a masterclass in the balance of crunchy exterior and tender, aromatic interior.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned)
- 1 cup Fresh Parsley (Packed, stems removed)
- 1/2 cup Fresh Cilantro (Packed)
- 1/4 cup Fresh Dill (Optional but recommended for brightness)
- 1 small Yellow Onion (Roughly chopped)
- 4-5 cloves Garlic (Peeled)
Spices & Seasoning
- 1.5 teaspoons Salt (To taste)
- 1 tablespoon Ground Cumin
- 1 tablespoon Ground Coriander
- 1/4 teaspoon Cayenne Pepper (Adjust for heat preference)
- 1/2 teaspoon Baking Soda (Added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (For texture)
- 3-4 cups Neutral Oil (Grapeseed, Sunflower, or Vegetable oil for frying)
Lemon Tahini Sauce
- 1/2 cup Tahini Paste (High quality, runny consistency)
- 1/2 lemon Lemon Juice (Freshly squeezed)
- 3-4 tablespoons Cold Water (To thin the sauce)
- 1 clove Garlic (Grated into a paste)
👨🍳 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 12 hours, or ideally 24 hours, until they triple in size.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is vital that the chickpeas are dry to ensure the falafels don't fall apart during frying.
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3
In a large food processor, combine the soaked chickpeas, onion, garlic cloves, parsley, cilantro, and dill.
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4
Pulse the mixture in short bursts until it reaches the consistency of coarse sand. Avoid over-processing into a paste; you want a grainy texture that holds together when pressed.
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5
Transfer the mixture to a large bowl. Stir in the salt, cumin, coriander, cayenne pepper, and sesame seeds. Mix well to distribute the spices evenly.
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6
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30-60 minutes. This chilling phase helps the starches set, making the balls easier to shape.
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7
While the mixture chills, prepare the tahini sauce by whisking the tahini, lemon juice, garlic, and salt. Slowly add cold water one tablespoon at a time until the sauce is creamy and pourable.
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8
Remove the falafel mixture from the fridge. Sprinkle the 1/2 teaspoon of baking soda over the top and mix thoroughly. The baking soda reacts to create a light, airy interior.
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9
Using a falafel scoop or a tablespoon, form the mixture into small balls or slightly flattened patties (about the size of a walnut). Do not pack them too tightly.
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10
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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11
Carefully drop 5-6 falafels into the hot oil at a time. Do not crowd the pan, as this will drop the oil temperature and lead to greasy falafel.
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12
Fry for 3-4 minutes, turning occasionally, until the exterior is a deep golden brown and the interior is cooked through. Use a slotted spoon to remove them.
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13
Drain the fried falafels on a wire rack or paper towels. Immediately sprinkle with a tiny pinch of sea salt while hot.
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14
Serve immediately while the exterior is at its peak crispness.
💡 Chef's Tips
Never use canned chickpeas; they contain too much moisture and will cause the falafel to turn into mush in the oil. If the mixture feels too wet after chilling, stir in 1-2 tablespoons of chickpea flour to help it bind, but use this sparingly. Keep your oil temperature steady at 350°F; if it's too low, the falafel will absorb oil, and if it's too high, the outside will burn before the inside cooks. For the greenest interior, use only the leaves of the herbs and ensure they are completely dry before processing.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with a smear of hummus and a drizzle of the prepared tahini sauce. Pair with a bright Israeli salad of finely diced cucumbers, tomatoes, and lemon vinaigrette. Serve as a platter alongside pickled turnips, kalamata olives, and roasted red peppers. Enjoy as a protein-packed salad topper over a bed of mixed greens and quinoa. Pair with a refreshing glass of iced mint lemonade or a crisp dry white wine like Sauvignon Blanc.