Crispy Falafel
This is a dish of timing and texture. If you use canned chickpeas, they will turn into mush in the oil; sticking to dried, soaked legumes ensures the structure stays firm while the heat works its magic on the surface.
Patience is your primary ingredient.
The chickpeas need a full overnight soak, and the formed mixture must sit in the refrigerator for at least an hour to firm up before hitting the oil.
- food processor
- heavy-bottomed pot or dutch oven
- spider strainer
- wire cooling rack
- paper towels
What goes in.
- 2 cupsdried chickpeas, soaked overnight in cold water
- 1 cupfresh cilantro, packed
- 1 cupfresh flat-leaf parsley, packed
- 1 mediumyellow onion, cut into chunks
- 4 clovesgarlic, peeled
- 1.5 tspground cumin
- 1.5 tspground coriander
- 1 tspsalt
- 0.5 tspbaking powder
- 1 qtneutral oil, for frying
Pulse, don't puree
You want the consistency of coarse damp sand. If you process the mixture until it is a paste, the falafel will be dense and leaden rather than light and airy.
The method.
Drain the soaked chickpeas
Rinse them thoroughly and pat them very dry with a clean kitchen towel. Moisture is the enemy of a crisp crust.
Process the aromatics
Add the onion, garlic, parsley, cilantro, and spices to the food processor. Pulse until finely minced.
Add chickpeas
Add the chickpeas to the processor. Pulse in short, rhythmic bursts, scraping down the sides as needed, until the mix is pebbly but sticks together when pinched.
Chill the base
Stir in the baking powder, transfer to a bowl, cover, and refrigerate for 1 hour. This hydrates the chickpeas and makes the mixture easier to shape.
Form the balls
Using your hands or a falafel scoop, form the mixture into small, tight balls about 1.5 inches in diameter. Pack them firmly so they don't disintegrate in the oil.
Fry
Heat oil to 350°F. Carefully drop a few balls in at a time. Fry for 4 to 5 minutes, rotating occasionally, until the color is a dark, uniform brown. Drain on a wire rack.
Other turns to take.
Sesame Crust
Roll the shaped balls in a shallow dish of toasted sesame seeds before frying for added texture.
Spicy Version
Add one small deseeded serrano pepper to the processor with the aromatics.
When it doesn't go to plan.
Test one ball in the oil first; if it falls apart, the mixture is too wet. Add a tablespoon of chickpea flour to bind it further.
Do not crowd the pot, or the oil temperature will drop and the falafel will absorb grease instead of crisping.
The oil should be shimmering and active but not smoking.
The ones that keep coming up.
Can I use canned chickpeas?
No. Canned chickpeas contain too much moisture and lack the necessary starch content, resulting in a soggy, falling-apart interior.
Why did my falafel turn green?
The intense green color comes from the high volume of fresh parsley and cilantro. This is exactly what you want.