Authentic Homemade Falafel
A foolproof recipe for traditional Middle Eastern falafel featuring a shattered-crisp exterior and a fluffy, herb-forward green center. The secret? Never use canned chickpeas!
Ingredients
- 1 pound dry chickpeas Must be dry; do not use canned
- 1 tbsp salt Adjust to taste
- 3/4 cup fresh parsley Packed, stems removed
- 1/2 cup fresh cilantro Packed
- 1 large onion Roughly chopped
- 1 clove garlic Freshly minced
- 2 tsp ground cumin Earthy base flavor
- 2 tsp ground coriander Bright, citrusy note
- 1 tsp black pepper Freshly ground is best
- 1 tsp baking powder Added just before frying
- neutral oil As needed (canola or sunflower preferred)
Instructions
- Submerge dry chickpeas in several inches of cold water for 12 to 24 hours. They will expand significantly. Drain completely and pat dry with a clean kitchen towel to remove all excess moisture.
- In a food processor, pulse the dry chickpeas and salt until they look like fine, grainy pebbles or coarse breadcrumbs. Do not over-process into a smooth paste.
- Add herbs, onion, garlic, and dry spices. Pulse until you have a thick, deeply green paste that still has visible texture. Scrape down the sides of the bowl to ensure even mixing.
- Transfer the batter to a bowl, cover tightly, and refrigerate for at least 60 minutes. This allows the starches to bind.
- Gently fold the baking powder into the cold mixture. Using a scoop or your hands, shape into 1.5 tablespoon-sized balls or flat patties.
- Heat 2 inches of neutral oil to 350°F in a heavy pot. Fry in small batches for 3 to 4 minutes until dark golden brown. Drain on paper towels.
Notes
Never use canned chickpeas; they contain too much moisture and will cause the falafel to dissolve in the oil. If the mixture feels too wet even after drying the beans, stir in one tablespoon of chickpea flour to help it bind.