Stovetop Falafel
Falafel prepared in a heavy skillet uses shallow frying to achieve a deep, bronze exterior while keeping the herb-packed chickpea interior steam-cooked and light. Use dried, soaked chickpeas rather than canned to ensure the structure holds together without turning into a paste during frying.
The chickpeas must be dry.
Soak your dried chickpeas for at least 12 hours, then drain and pat them completely dry. Excess moisture is the enemy of a crisp crust.
- food processor
- heavy-bottomed cast iron skillet
- slotted spoon
- cooling rack
What goes in.
- 2 cupsdried chickpeas, soaked overnight and drained
- 1 cupfresh flat-leaf parsley, packed
- 1 cupfresh cilantro, packed
- 1 smallwhite onion, quartered
- 4 clovesgarlic
- 1 tbspground cumin
- 1 tbspground coriander
- 1 tspsalt
- 1/2 tspbaking soda
- 2 cupsneutral oil for frying
Controlling the Texture
Pulse the mixture until it resembles coarse sand or damp meal. If you over-process it into a smooth puree, the interior will become dense and gummy rather than light and airy.
The method.
Pulse the aromatics
Place the onion, garlic, parsley, and cilantro in the food processor. Pulse until finely minced, then add the chickpeas, spices, salt, and baking soda.
Process to texture
Pulse in short bursts until the chickpeas are broken down into small, uniform crumbs that hold together when pinched.
Rest the dough
Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This allows the starch to hydrate and makes shaping easier.
Shape
Form the mixture into small, flat pucks about 1.5 inches in diameter. Press firmly to ensure they are compact.
Shallow fry
Heat the oil in the skillet over medium heat until it shimmers. Carefully place the pucks in the oil—do not crowd the pan. Fry for 3-4 minutes per side until the surface is deep mahogany.
Drain
Remove with a slotted spoon and set on a wire cooling rack rather than a paper towel to prevent steaming the crust.
Other turns to take.
Spiced Heat
Add 1/2 teaspoon of cayenne pepper or a chopped serrano chili to the food processor for a sharper profile.
Sesame Crust
Press one side of each shaped patty into a shallow dish of toasted sesame seeds before frying.
When it doesn't go to plan.
Test one patty first; if it falls apart in the oil, pulse the remaining mixture a few more times or add a tablespoon of flour.
Use an oil with a high smoke point like grapeseed or refined sunflower oil.
Keep the oil temperature consistent; if it drops too low, the falafel will absorb the grease and become heavy.
The ones that keep coming up.
Can I use canned chickpeas?
Canned chickpeas contain too much water and will disintegrate in the hot oil. Stick to dried chickpeas soaked in water.
How do I know the oil is ready?
Drop a small crumb of the mixture into the oil; if it sizzles vigorously and bubbles immediately, the temperature is correct.
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