Crispy on the outside and fluffy on the inside, these golden-brown fritters are bursting with aromatic spices and fresh herbs. Perfect served warm with tahini sauce and fresh vegetables, falafel is the ultimate Mediterranean street food that will transport your taste buds straight to the Levant.
⏱️50 min
📊Medium
👥4 servings
🍽️Snack
vegetarianveganbudget-friendlyfestive
Ingredients
400 gdried chickpeas
1 mediumonions
4 piecesgarlic cloves
60 gfresh parsley
1.5 tspground cumin
1 tspground coriander
0.5 tspbaking powder
1 tspsalt
0.5 tspblack pepper
3 tbspall-purpose flour
1 litervegetable oil for frying
Instructions
1SOAK THE CHICKPEAS: Place dried chickpeas in a large bowl and cover with cold water, allowing them to soak for at least 12 hours or overnight at room temperature. This softens the chickpeas without cooking them, which is essential for achieving the proper texture in falafel. Drain the chickpeas thoroughly using a colander and pat them dry with paper towels before proceeding.
2PREPARE THE MIXTURE: In a food processor, combine the drained chickpeas, roughly chopped onion, minced garlic cloves, and fresh parsley leaves. Pulse the mixture until it reaches a coarse, crumbly texture that resembles wet sand—the mixture should hold together when squeezed but still have visible small pieces of chickpea, not be a smooth paste. Transfer to a large mixing bowl.
3ADD SEASONINGS AND BINDER: Sprinkle the ground cumin, ground coriander, baking powder, salt, black pepper, and all-purpose flour over the chickpea mixture. Using your hands or a wooden spoon, gently fold these ingredients together until evenly distributed throughout, being careful not to overmix. The mixture should be slightly moist but hold together when formed into a ball; if too wet, add an additional tablespoon of flour.
4CHILL THE MIXTURE: Transfer the falafel mixture to the refrigerator and chill for at least 1 hour, or preferably 2-3 hours. This resting period allows the flavors to meld together and helps the mixture hold its shape during frying, preventing the falafel from falling apart in the hot oil. The cold mixture will also fry more evenly with a crispier exterior.
5HEAT THE OIL AND FORM FALAFEL: Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 170°C (340°F), checking the temperature with a kitchen thermometer for accuracy. While the oil heats, use an ice cream scoop or wet hands to form the chilled mixture into golf ball-sized spheres or oval shapes, placing them on a parchment-lined tray. Wet hands prevent sticking and help create a smooth, uniform shape.
6FRY THE FALAFEL: Carefully lower the falafel balls into the hot oil in batches, avoiding overcrowding the pot as this reduces oil temperature and causes greasy falafel. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the exterior is deep golden brown and crispy while the interior remains light and fluffy. The falafel should sound hollow when tapped with a spoon, indicating they are cooked through. Remove with a slotted spoon and drain on paper towels.
7SERVE IMMEDIATELY: Transfer the hot falafel to a serving platter while still warm and crispy. Serve alongside warm pita bread, fresh tahini sauce, diced tomatoes, cucumbers, lettuce, and pickled turnips for an authentic Mediterranean experience. Falafel is best enjoyed immediately after frying when the exterior is at its crispiest and the interior is warm and fluffy.