Description
This classic Middle Eastern falafel recipe features crispy, golden chickpea patties infused with fresh herbs and spices. Perfectly spiced with cumin and coriander, these falafels are traditionally deep-fried to achieve a crunchy exterior and tender inside. Served in pita bread with tahini sauce, fresh vegetables, and tabbouleh, they make a deliciously satisfying vegetarian meal or snack.
Ingredients
Scale
Main Ingredients
- 225 g / 8 oz dried chickpeas (Note 1)
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander/cilantro leaves, roughly chopped
- 6 scallions/shallots, white and light green parts only, finely chopped (Note 2)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder (Note 3)
- 4 tsp flour (plain/all-purpose OR chickpea flour)
- 5 tbsp water
- 500 ml / 2 cups+ vegetable oil for frying (Note 4)
For Serving
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water
- 1/4 tsp salt (adjust to taste)
- Pita bread or other flatbreads
- Tabbouleh (recipe below)
- Hummus (optional extra)
- Shredded lettuce, tomato slices, sliced red or white onion
Instructions
- Soak the Chickpeas: Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight, or for at least 12 hours. They will double in size as they absorb water, which is essential for creating the right falafel texture.
- Prepare the Falafel Mixture: Drain the soaked chickpeas and place them in a food processor along with parsley, coriander, scallions, garlic, cumin, coriander powder, salt, baking powder, flour, and water. Pulse until the mixture forms a coarse paste, avoiding over-processing into a smooth puree. The mixture should hold together but remain slightly coarse for texture.
- Chill the Mixture: Cover the falafel mixture and refrigerate for about 30 minutes. This helps the mixture firm up and makes it easier to form into balls or patties.
- Shape the Falafel: Using damp hands or a falafel scoop, form the mixture into small balls or patties about the size of a walnut, roughly 20 pieces in total.
- Heat the Oil: Pour vegetable oil into a deep frying pan or saucepan to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer for accurate temperature to ensure perfect frying.
- Fry the Falafel: Carefully add a few falafel balls at a time to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crisp. Use a slotted spoon to remove the falafel and drain on paper towels to remove excess oil.
- Prepare the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, water, and salt until smooth and creamy. Adjust seasoning as needed.
- Assemble and Serve: Serve the hot falafel in pita bread or flatbread with tahini sauce, tabbouleh, hummus if desired, and fresh vegetables like shredded lettuce, tomato slices, and sliced onions.
Notes
- Note 1: Do not use canned chickpeas, as they will make the falafel too soft.
- Note 2: Use the white and light green parts of scallions or shallots for best flavor.
- Note 3: Baking powder helps lighten the falafel mixture and makes it fluffier.
- Note 4: Use a neutral vegetable oil with a high smoke point, such as canola or sunflower oil, for frying.
