Crispy Chickpea Falafel
The secret to a proper falafel is texture. By using dried chickpeas soaked overnight, you avoid the mushy interior that plagues recipes using canned beans, ensuring a light, structurally sound bite that holds up to the hot oil.
Raw beans are the only way.
Do not attempt this with canned chickpeas; the moisture content is too high and the balls will disintegrate in the oil. Ensure your oil is hot enough before dropping the first batch to prevent soaking.
- food processor
- heavy-bottomed pot or deep fryer
- slotted spoon
- wire cooling rack
What goes in.
- 1 lbdried chickpeas (garbanzo beans)
- 1 cupfresh parsley, stems removed
- 1 cupfresh cilantro, stems removed
- 1 smallyellow onion, roughly chopped
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tbspground coriander
- 1 tspbaking powder
- 1.5 tspkosher salt
- 1 literneutral frying oil, such as grapeseed or canola
Pulse to a coarse sand
Process the mixture until it resembles wet sand or coarse crumbs. If you process it into a paste, the falafel will be dense and gummy; you want individual bits of chickpea to hold their shape.
The method.
Soak the chickpeas
Place dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Let them sit at room temperature for 12 to 24 hours until doubled in size.
Process the aromatics
Drain and rinse the chickpeas thoroughly. In a food processor, pulse the herbs, onion, garlic, and spices until finely chopped. Add the chickpeas and pulse until the mixture is uniform but still has a slight grain.
Chill and season
Fold in the baking powder and salt. Transfer the mixture to the refrigerator for at least 30 minutes to firm up.
Shape the balls
Use a falafel scoop or your hands to form small, compact balls, roughly the size of a golf ball. Press them firmly so they don't break apart.
Fry
Heat the oil to 350°F. Carefully drop the balls in batches, frying for 3 to 4 minutes until the crust is dark and rigid. Drain on a wire rack.
Other turns to take.
Spiced
Add 1/2 teaspoon of cayenne pepper or crushed red chili flakes to the processor for a kick.
Sesame-crusted
Roll the shaped balls in a shallow dish of toasted sesame seeds before dropping them into the oil.
When it doesn't go to plan.
If the mixture feels too wet, add one tablespoon of chickpea flour to help bind it.
Test one ball first; if it falls apart, the oil is too cold or the mixture is too wet. Adjust accordingly.
Use a deep-fry thermometer; guesswork leads to either greasy or burnt falafel.
The ones that keep coming up.
Can I bake these instead?
You can, but they will lack the signature crunch and will be significantly drier. Brush them with oil and bake at 400°F, flipping halfway through.
How do I know they are cooked through?
The exterior will be a deep, dark brown. If the inside is still raw-tasting, your oil temperature is too high, causing the outside to brown before the center is done.
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