Falafel: Original Recipe and Tips
Crisp, aromatic falafel made from soaked dried chickpeas, fresh herbs and spices, with a tender interior that never turns dry.
These naturally vegan falafel use soaked raw chickpeas rather than canned ones, giving them a crisp shell, tender crumb and enough structure to hold together during frying.
Instructions
- 1
Cover the dried chickpeas with plenty of water in a large bowl and soak for 12–18 hours, until doubled in volume. Do not cook them.
- 2
Drain the soaked chickpeas and dry them thoroughly with a kitchen towel. Process them with the onion and garlic until finely broken down but not puréed smooth.
- 3
Add the parsley leaves, fresh cilantro, ground coriander, cumin, paprika and optional chili and process to an even mixture. Add the baking soda, salt, black pepper and 1 tablespoon chickpea flour; add the second tablespoon only if needed for a compact, shapeable consistency.
- 4
Cover the mixture and refrigerate for 1 hour so the flavors meld and the mixture firms up.
1 hr
- 5
Scoop scant teaspoon portions, compress each firmly into a small ball, then flatten slightly. Arrange on a plate while the oil heats.
- 6
Heat the peanut oil in a medium saucepan to 350°F. Fry the falafel in batches for 3–4 minutes, turning only after a crust forms and no more than twice. Keep the oil temperature steady, remove with a slotted spoon, drain and serve immediately.
4 min
Ago's Notes
- Use only dried, uncooked chickpeas. Cooked or canned chickpeas make the mixture too soft to shape reliably.
- Ground cumin and ground coriander are essential to the characteristic flavor.
- For a baked version, brush the shaped falafel with extra-virgin olive oil and bake on a lined tray at 355°F in a conventional oven or 320°F in a fan oven for about 25 minutes, turning halfway.
- Falafel are best immediately after frying. The raw mixture or shaped uncooked falafel can be refrigerated for up to 2 days.
- To freeze, firm the uncooked falafel on a tray before transferring them to a freezer bag. Fry from frozen over medium-high heat, allowing about 1 extra minute.
- The source reports 367 kcal per 100 g.
- Use a deep, stable pan, monitor the oil temperature, fry in batches and keep water away from the hot oil.
Drain well and serve the falafel immediately while the crust is crisp and the center is tender.
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