📝 About This Recipe
Transport your kitchen to the vibrant streets of the Levant with these shatteringly crisp, emerald-green falafels. Unlike heavy, flour-laden versions, these are made from soaked raw chickpeas and a massive bouquet of fresh herbs, resulting in a light, airy interior and a deeply savory, spiced crunch. They are the perfect protein-packed snack, offering a symphony of earthy cumin, bright coriander, and a hint of garlic in every bite.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned; soaked for 12-24 hours)
- 1 cup Fresh Parsley (Flat-leaf, packed, stems removed)
- 1/2 cup Fresh Cilantro (Packed, fresh leaves and tender stems)
- 1/4 cup Fresh Dill (Fronds only, finely chopped)
- 1 medium Yellow Onion (Roughly chopped)
- 5 cloves Garlic (Peeled and smashed)
Spices & Binding
- 1.5 teaspoons Kosher Salt (To taste)
- 1 tablespoon Ground Cumin (Toasted for extra flavor)
- 2 teaspoons Ground Coriander (Fragrant and citrusy)
- 1/4 teaspoon Cayenne Pepper (Optional, for a subtle heat kick)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1 teaspoon Baking Powder (Added just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (Adds a nutty crunch to the exterior)
For Frying
- 3-4 cups Grapeseed or Vegetable Oil (For deep frying, high smoke point)
👨🍳 Instructions
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1
The day before you plan to cook, place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. They will double in size, so ensure the bowl is large enough.
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2
Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a clean kitchen towel; removing excess moisture is critical for the perfect texture.
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3
In a large food processor, combine the chickpeas, onion, garlic, parsley, cilantro, and dill. Pulse the mixture in short bursts until it reaches a coarse, mealy consistency—think wet sand—rather than a smooth paste.
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4
Transfer the mixture to a large mixing bowl. Stir in the salt, cumin, coriander, cayenne, and black pepper until evenly distributed.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes. Chilling allows the starches to set, making the balls easier to shape.
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6
Just before frying, sprinkle the baking powder and toasted sesame seeds over the mixture. Fold them in gently until incorporated.
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7
Using a falafel scoop or a tablespoon, form the mixture into balls about the size of a walnut (approx. 1.5 inches). Do not over-compress them; they should be just held together to maintain an airy interior.
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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 accuracy.
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9
Carefully drop 5-6 falafel balls into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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10
Fry for 3-5 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown on all sides.
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11
Remove the falafel with a slotted spoon and drain on a wire rack set over paper towels to maintain maximum crispness.
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12
Break one open to check for doneness; the center should be bright green, steaming, and fully cooked through.
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13
Serve immediately while hot and crunchy with your choice of accompaniments.
💡 Chef's Tips
Never use canned chickpeas; their high moisture content will cause the falafel to disintegrate in the oil. If the mixture feels too loose after chilling, stir in 1-2 tablespoons of chickpea flour to help bind it. Ensure your herbs are very dry before processing to prevent the mixture from becoming a soggy puree. Maintain the oil temperature strictly at 350°F; too low and they soak up oil, too high and they burn before the center cooks. To make them even lighter, some chefs add a pinch of baking soda in addition to the baking powder.
🍽️ Serving Suggestions
Serve inside warm pita pockets stuffed with chopped cucumber, tomato, and pickled red onions. Drizzle generously with a creamy lemon-tahini sauce and a swirl of spicy zhoug or harissa. Pair with a refreshing side of Tabbouleh salad and a scoop of creamy hummus. Serve as a platter component alongside brined olives, feta cheese, and roasted peppers. Enjoy with a cold glass of mint-infused lemonade or an iced Arak for an authentic touch.