Description
Proper falafel — the kind sold from carts in Cairo, Amman, and Tel Aviv — is made from raw, soaked chickpeas, never canned. The difference is fundamental: raw chickpeas produce a falafel that is craggy and deeply crisp on the outside with a vivid green, herb-flecked interior that stays moist and tender. This is one of those dishes where the correct technique is non-negotiable.
Ingredients
Units
- 1 pound dried chickpeas, soaked overnight in cold water (do NOT use canned)
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic
- 1 cup packed fresh flat-leaf parsley
- 1 cup packed fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- Vegetable oil for frying
- For serving: pita bread, tahini sauce, hummus, pickled turnips, sliced tomatoes, sliced cucumber, hot sauce
Instructions
- Drain the soaked chickpeas thoroughly. They should be slightly swollen but still firm and raw in the center — this is correct. Do not cook them.
- Combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper in a food processor. Pulse in long bursts, scraping down the sides, until the mixture is finely ground but still has texture — not a smooth paste. It should look like coarse, damp sand.
- Transfer the mixture to a bowl. Add the baking powder and flour. Stir to combine. Cover and refrigerate for at least 30 minutes and up to overnight. This firms up the mixture and makes it easier to form.
- Shape the mixture into balls about 1 1/2 inches in diameter, pressing firmly so they hold together. You can also use a falafel scoop if you have one. Place them on a parchment-lined sheet pan.
- Fill a deep pot or Dutch oven with 3 inches of vegetable oil. Heat to 350°F. Working in batches of 5-6, carefully lower the falafel into the oil. Fry for 3-4 minutes, turning once, until deeply golden brown and crisp all over. Drain on a wire rack set over a sheet pan.
- Serve the falafel on a platter or stuffed into pita bread with tahini sauce, hummus, pickled turnips, sliced tomatoes, cucumber, and hot sauce.
Notes
- Never use canned chickpeas for falafel — they are already cooked and contain too much moisture. The falafel will fall apart in the oil and have a mushy, pasty interior.
- The baking powder is added just before frying — it creates tiny air pockets that keep the interior light and fluffy rather than dense.
- If the mixture feels too wet to hold its shape, add flour one tablespoon at a time. If too dry, add a few drops of water.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Fat: 32 g
- Carbohydrates: 75 g
- Protein: 23 g