True authentic falafel starts with dried chickpeas soaked overnight—never canned. The result is a fritter with a crispy browned crust and a fluffy, herb-packed green interior. Served in pita or as part of a mezze platter.
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12 items
Thoroughly drain and rinse the soaked chickpeas. Do not cook them; they must be raw.
Combine the chickpeas, onion, garlic, parsley, cilantro, salt, cumin, coriander, flour, and pepper in a food processor.
Pulse until the mixture is coarse and sandy (like couscous/breadcrumb texture), but holds together when pressed. Do not puree into a paste (hummus).
Transfer mixture to a bowl, cover, and refrigerate for 30 minutes to let flavors meld and starch set.
Just before frying, sprinkle the baking soda over the mixture and fold it in. This ensures a light texture.
Form the mixture into small balls or patties (about 1.5 tbsp each) with wet hands or a falafel scoop.
Heat 2 inches of oil in a deep pot to 180°C (350°F).
Fry the falafel in batches for 3-5 minutes until deeply golden brown and crispy.
Drain on a wire rack and serve immediately.
