Description
This authentic falafel recipe features crispy, flavorful chickpea patties seasoned with fresh herbs and spices, perfect for frying to golden perfection. Serve them stuffed in pita bread with tahini sauce and fresh vegetables for a classic Middle Eastern meal.
Ingredients
Falafel
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper, optional
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying
To Serve
- Tahini Sauce
- Pita pockets
- English cucumbers, chopped or diced
- Tomatoes, chopped or diced
- Baby Arugula
- Pickles
Instructions
- Soak Chickpeas: One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water, covering the chickpeas by at least 2 inches. Soak overnight for 18 hours or until tender but not mushy. Drain completely and pat dry before using.
- Prepare Falafel Mixture: In a food processor fitted with a blade, combine chickpeas, fresh parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne pepper if using. Pulse for 40 seconds at a time until the mixture is finely ground and well combined, forming a sticky but coarse falafel mixture.
- Chill Mixture: Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight. This resting time helps the flavors meld and firms the mixture for easier shaping.
- Add Leavening and Seeds: Just before frying, stir in the baking powder and toasted sesame seeds thoroughly into the chilled falafel mixture.
- Shape Patties: Using wet hands, scoop tablespoonfuls of the mixture and form into patties about 1/2 inch thick, shaping them evenly for consistent cooking.
- Heat Oil: Fill a medium saucepan with oil to a depth of about 3 inches and heat over medium-high heat until the oil softly bubbles at about 350°F (175°C).
- Fry Falafel: Carefully drop patties into the hot oil, frying in batches to avoid crowding. Fry each batch for 3 to 5 minutes or until the falafel turns crispy and medium brown on the outside. Use a slotted spoon to turn if needed for even browning.
- Drain Falafel: Remove the fried patties and place on a colander or plate lined with paper towels to drain excess oil.
- Serve: Serve hot, either alongside various small plates or stuffed into pita pockets with tahini sauce, chopped cucumbers, tomatoes, arugula, and pickles for a delicious meal.
Notes
- Soaking the chickpeas for 18 hours is crucial for the right texture; do not substitute canned chickpeas as they will not hold together properly.
- Keeping your hands wet while shaping helps prevent the mixture from sticking and makes forming uniform patties easier.
- Frying in batches ensures even cooking and prevents the oil temperature from dropping too low.
- For a gluten-free option, confirm that pita and other accompaniments are gluten-free, or serve falafel as is with salad and tahini sauce.
- The optional cayenne pepper adds a mild heat; adjust according to your spice preference.
