Description
This classic falafel recipe features crispy, flavorful chickpea patties infused with fresh herbs and spices. Made from soaked dried chickpeas mixed with parsley, cilantro, dill, garlic, and aromatic spices, these falafel are fried to golden perfection. Served hot in pita bread with tahini sauce, fresh vegetables, and pickles, this Middle Eastern favorite is perfect for a delicious vegetarian 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 (vegetable or canola oil recommended)
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 longer if needed until chickpeas soften. Drain completely and pat dry before use.
- Prepare Falafel Mixture: Add the soaked chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne pepper (if using) to a food processor fitted with a blade. Pulse the mixture in 40-second intervals until well combined and coarse, forming the 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 helps bind the mixture and develop flavors.
- Add Baking Powder and Sesame Seeds: Just before frying, stir baking powder and toasted sesame seeds into the falafel mixture evenly using a spoon.
- Shape Falafel: Wet your hands to prevent sticking and scoop tablespoon-sized portions of the mixture, forming each into patties about 1/2 inch thick.
- Heat Oil: Fill a medium saucepan about 3 inches deep with oil. Heat oil over medium-high heat until it bubbles softly but is not smoking, around 350°F (175°C).
- Fry Falafel: Fry the patties in batches without overcrowding the pan, cooking each side for approximately 3 to 5 minutes or until crispy and medium brown. Use a slotted spoon to carefully turn and remove them when done.
- Drain: Place the fried falafel on paper towels or a wire rack to drain excess oil.
- Serve: Serve falafel hot alongside small plates or assemble in pita bread with tahini sauce, arugula, tomatoes, cucumbers, and pickles. Enjoy your authentic falafel meal!
Notes
- Do not use canned or cooked chickpeas as they will not hold together properly when frying.
- Soaking chickpeas for at least 18 hours is crucial for texture and digestibility.
- Wet your hands while forming patties to prevent sticking and achieve uniform shapes.
- Maintain oil temperature to ensure even frying and avoid soggy falafel.
- Falafel mixture can be refrigerated overnight for convenience.
- For a gluten-free version, ensure pita and sauces used are gluten-free.
- You can substitute fresh herbs according to preference, but parsley and cilantro are key for authentic flavor.
- Prep Time: 20 minutes plus 18 hours soaking
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
