Making Falafel from Dried Chickpeas
Good falafel starts the night before. You want to rehydrate the chickpeas until they are tender enough to split with your thumbnail but still retain a firm bite.
Commit to the soak
Canned chickpeas contain too much moisture and will result in mushy, falling-apart patties. Start with dry beans and let them soak in cool water for at least 12 hours.
- Food processor
- Heavy-bottomed pot or deep fryer
- Spider strainer
- Fine mesh sieve
What goes in.
- 2 cupsdried chickpeas (garbanzo beans)
- 1 cupfresh parsley, stems removed
- 1 cupfresh cilantro, stems removed
- 1 smallyellow onion, cut into chunks
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tbspground coriander
- 1 tspsalt
- 1/2 tspbaking powder
- 1 qtneutral oil, such as canola or grapeseed, for frying
Achieving the coarse grind
Use short pulses to avoid turning the mixture into hummus. You are aiming for a texture reminiscent of wet couscous that clings together when squeezed between your thumb and fingers.
The method.
Soak the beans
Rinse the chickpeas thoroughly and place them in a large bowl with at least three inches of cold water. Cover and leave on the counter overnight.
Process the aromatics
Drain the chickpeas and pat them dry with a kitchen towel. Add herbs, onion, garlic, and spices to the food processor and pulse until finely minced.
Combine
Add the chickpeas to the processor. Pulse until the mixture resembles coarse breadcrumbs. Add the baking powder and pulse three times more to incorporate.
Rest
Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 30 minutes. This allows the starches to firm up.
Shape
Scoop about two tablespoons of the mixture and form into a small ball or a flattened disc. Pack it firmly with your palms so it doesn't crumble.
Fry
Heat oil to 350°F. Fry 4–5 falafel at a time for about 3–4 minutes until they are a deep, dark brown. Remove with a spider and drain on a wire rack.
Other turns to take.
Sesame Crust
Roll the shaped balls in white sesame seeds before dropping them into the oil for added crunch.
Spiced Heat
Add a teaspoon of red pepper flakes or a dash of cayenne to the herb mix for a sharper bite.
When it doesn't go to plan.
If the mixture is too wet, add a tablespoon of chickpea flour to help it bind.
Test one falafel in the oil first; if it falls apart, the mixture is either too coarse or too wet.
Always fry in small batches to keep the oil temperature from dropping.
The ones that keep coming up.
Can I bake these instead?
You can, but they will be dry. If you must bake, brush them generously with oil and bake at 400°F, flipping halfway through.
How do I know the oil is ready?
The oil should shimmer. If you drop a small bit of the mix in, it should bubble vigorously and float to the surface within seconds.
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