Greek & Mediterranean · Free
Crispy Homemade Falafel
Golden, herb-flecked chickpea fritters that are crunchy outside and fluffy green inside. Made from dried chickpeas for authentic texture, these are a Middle Eastern street food staple.
****+
Prep 25 min · Cook 15 min
Method
The night before, cover the dried chickpeas with several inches of water and let them soak for at least 12 hours; do not use canned chickpeas, as they make the mixture mushy and prone to falling apart.
Drain the soaked chickpeas thoroughly and pat them dry; they should have roughly doubled in size but still be firm and raw.
Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and cayenne to a food processor.
Pulse the mixture in short bursts, scraping down the sides, until it looks like coarse, moist sand that holds together when pressed -- do not puree it into a smooth paste.
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes so it firms up and holds its shape better.
Just before frying, sprinkle the baking powder and flour over the mixture and stir them in, which helps the falafel puff and bind.
Scoop about 2 tablespoons of mixture and press it firmly into a compact ball or thick patty; if it crumbles, pulse it a little more or add another spoon of flour.
Pour the oil into a deep pot to a depth of about 2 inches and heat it to 350 degrees F, using a thermometer for accuracy.
Gently lower a few falafel into the oil without crowding and fry for 3 to 4 minutes, turning once, until deep golden brown and crisp all over.
Remove the falafel with a slotted spoon and drain them on a paper-towel-lined plate, then repeat with the remaining batches.
Serve hot, tucked into pita with tahini sauce, tomato, and cucumber, or alongside hummus as part of a meze spread.
Chef's tips
- Dried soaked chickpeas are non-negotiable for real falafel; canned chickpeas contain too much water and will disintegrate in the oil.
- Test one falafel first -- if it falls apart in the oil, mix in a little more flour before frying the rest.
- Keep the oil steady at 350 degrees F; too cool and the falafel absorb grease, too hot and they brown before the inside cooks.
Cooking times vary by equipment -- cook to temperature and to taste.
