Traditional Falafel

• •1.5 cup dried chickpeas, soaked overnight (12-24 hours) and drained very well
• •0.5 large yellow onion, roughly chopped
• •4 garlic cloves, peeled
• •0.5 cup fresh parsley, roughly chopped
• •0.3 cup fresh cilantro, roughly chopped
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 teaspoon cayenne pepper (optional, for a hint of heat)
• •0.5 teaspoon baking soda
• •1 tablespoon all-purpose flour (if needed for binding)
• •4 cup vegetable oil, for deep frying

Instructions

1. 1

   Place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Let them soak for 12-24 hours at room temperature, changing the water once if soaking for longer. They will double in size. Drain them thoroughly before use; this step is crucial, do NOT use canned chickpeas.

2. 2

   In a food processor, combine the thoroughly drained soaked chickpeas, roughly chopped onion, peeled garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, black pepper, and cayenne pepper (if using).

3. 3

   Pulse the mixture until it is finely ground but still has some texture, not a smooth paste. It should be coarse enough to hold together when squeezed. Scrape down the sides of the bowl as needed. Avoid over-processing, which can make it pasty.

4. 4

   Transfer the mixture to a large bowl. Stir in the baking soda. If the mixture feels too wet and doesn't hold its shape when pressed, you can add 1 tablespoon of all-purpose flour to help bind it, though a well-processed mixture often doesn't need it.

5. 5

   Cover the bowl and refrigerate the falafel mixture for at least 30 minutes, or up to several hours. This helps the flavors meld and makes the mixture easier to handle.

6. 6

   In a deep, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of about 3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer to ensure the correct temperature.

7. 7

   Using a falafel scoop (mould) or two spoons, form the mixture into small patties or balls, about 1 to 1.5 inches in diameter. Gently flatten them slightly if desired.

8. 8

   Carefully lower 4-6 falafel into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.

9. 9

   Using a slotted spoon, remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.

10. 10

    Repeat the frying process with the remaining mixture. Serve the falafel hot, traditionally in pita bread with tahini sauce, chopped tomatoes, cucumbers, and pickled turnips.

Chef's Tips

• 💡Do NOT use canned chickpeas. Soaking dried chickpeas is essential for the correct texture and flavor.
• 💡Ensure chickpeas are thoroughly drained after soaking to prevent a watery mixture.
• 💡Do not over-process the mixture; it should be coarse, not a paste. Over-processing releases too much starch, making them dense.
• 💡The baking soda helps achieve a light and airy interior and contributes to a crispier crust.
• 💡Maintain a consistent oil temperature (350-375°F or 175-190°C) for even cooking and crispiness. Too low, and they'll be greasy; too high, and they'll burn outside before cooking inside.
• 💡For best results, serve immediately after frying while still hot and crispy.