📝 About This Recipe
A cornerstone of Mizrahi Jewish culinary tradition, these falafels are a vibrant testament to the bustling markets of Jerusalem and Tel Aviv. Unlike heavy, flour-laden versions, this recipe uses the traditional 'raw soak' method to achieve a light, airy interior and a shatteringly crisp golden crust. Bursting with fresh parsley, cilantro, and warm aromatic spices, these fritters are the ultimate plant-based protein that brings the soul of Middle Eastern street food into your home kitchen.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (Must be dried, do not use canned)
- 1/2 teaspoon Baking Soda (For the soaking water)
- 1 medium Yellow Onion (Roughly chopped)
- 4-5 cloves Fresh Garlic (Peeled)
- 1 cup Fresh Parsley (Packed, stems removed)
- 1 cup Fresh Cilantro (Packed, stems removed)
Spices and Binder
- 1 tablespoon Ground Cumin (Toasted if possible)
- 1 tablespoon Ground Coriander
- 1.5 teaspoons Kosher Salt (Adjust to taste)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1/4 teaspoon Cayenne Pepper (Optional, for a hint of heat)
- 1 teaspoon Baking Powder (Add just before frying for fluffiness)
- 2 tablespoons Toasted Sesame Seeds (For texture and nuttiness)
- 1 quart Vegetable Oil (Grapeseed or Sunflower oil for deep frying)
For Serving
- 1/2 cup Tahini Paste (High quality, preferably Israeli)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 3-4 tablespoons Warm Water (To thin the tahini)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 teaspoon of baking soda. Soak for at least 18-24 hours. The chickpeas will double in size.
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2
Drain the chickpeas thoroughly and pat them dry with a clean kitchen towel. It is crucial that they are dry to ensure the falafels don't fall apart in the oil.
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3
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse the mixture until it resembles a coarse, grainy meal (similar to 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, salt, black pepper, cayenne, and sesame seeds. Mix well with a spoon until evenly distributed.
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5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the starches to settle and helps the balls hold their shape.
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6
While the mixture rests, make a quick tahini sauce by whisking tahini paste, lemon juice, and warm water until smooth and creamy.
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7
Just before frying, sprinkle the baking powder over the falafel mixture and fold it in thoroughly. This reacts with the moisture to create a light, airy texture.
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8
In a deep, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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9
Wet your hands slightly or use a falafel scoop (al-beleh) to 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
Carefully drop 5-6 falafel balls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.
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11
Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown on the outside and cooked through.
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12
Use a slotted spoon to remove the falafel and place them on a wire rack set over a paper towel-lined tray to drain.
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13
Check the internal temperature of the first one; it should be light green and fluffy. Serve immediately while hot and crisp.
💡 Chef's Tips
Never use canned chickpeas; the high moisture content will cause the falafel to disintegrate in the oil. If the mixture feels too wet to hold a shape after refrigerating, add 1-2 tablespoons of chickpea flour or all-purpose flour. Ensure your oil is at exactly 350°F; too cold and they soak up oil, too hot and the outside burns while the inside remains raw. Using plenty of fresh herbs (parsley and cilantro) is what gives the falafel its signature vibrant green interior. For the best texture, use a coarse grind in the food processor rather than a smooth puree.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with a smear of hummus and plenty of Israeli salad (diced cucumber and tomato). Drizzle generously with 'Amba' (pickled mango sauce) for a traditional Iraqi-Jewish flavor profile. Pair with a side of Zahav-style roasted cauliflower and pickled red cabbage. Serve as part of a Mezze platter with olives, dolmas, and a cold glass of Nana (mint) lemonade. Add a side of spicy Schug (Yemenite hot sauce) for those who enjoy a kick of heat.