Classic Falafel
Making falafel at home requires patience with the soaking process and the right grind on your food processor. Once you master the texture of the raw chickpea paste, you can assemble a batch in minutes.
Commit to the soak
Your chickpeas must be completely rehydrated but firm. If you rush this step, the centers will remain chalky and tough even after frying.
- Large bowl
- Food processor
- Deep-fry thermometer
- Heavy-bottomed pot or Dutch oven
- Slotted spoon
What goes in.
- 1 lbdried chickpeas
- 1 cupfresh parsley, stems removed
- 1 cupfresh cilantro, stems removed
- 1 smallyellow onion, roughly chopped
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tspground coriander
- 1/2 tspbaking soda
- 1 tspsalt
- To fillneutral oil, such as grapeseed or canola
Control the texture
Pulse the mixture until it resembles coarse breadcrumbs or wet sand. Do not let it turn into a smooth, creamy hummus paste, or the balls will become dense and heavy.
The method.
Soak the chickpeas
Place chickpeas in a bowl and cover with cold water by at least three inches. Let them sit at room temperature for 12 to 24 hours. Drain well and pat dry with paper towels.
Pulse the aromatics
Place herbs, onion, and garlic in the processor. Pulse until finely minced.
Incorporate the beans
Add the dry chickpeas, spices, baking soda, and salt. Pulse repeatedly, scraping down the sides, until the mixture holds together when pressed between two fingers.
Rest the dough
Cover the bowl and refrigerate for 30 minutes. This allows the flavors to distribute and the moisture to stabilize.
Shape
Use a falafel scoop or your hands to form small, compact balls or discs about 1.5 inches in diameter. Pack them firmly so they do not crumble.
Fry
Heat oil to 350°F. Carefully drop a few balls into the oil—do not crowd the pot. Fry for 3 to 4 minutes until the exterior is a dark, toasted brown. Drain on a wire rack.
Other turns to take.
Spiced Heat
Add one teaspoon of red pepper flakes or half of a fresh serrano chili to the food processor for a sharper finish.
Sesame Crust
Gently press each shaped ball into a shallow dish of toasted sesame seeds before frying to add texture to the exterior.
When it doesn't go to plan.
Test one ball first: If it falls apart in the oil, add a tablespoon of flour to the mixture. If it is too dry, add a teaspoon of water.
Keep the oil temperature consistent; if it drops too low, the falafel will soak up too much grease.
Do not skip the baking soda; it ensures the interior remains airy rather than dense.
The ones that keep coming up.
Can I use canned chickpeas?
No. Canned chickpeas are pre-cooked and contain too much moisture. The resulting falafel will turn into mush when it hits the hot oil.
Can I bake these instead?
You can, but they will be more like baked chickpea patties. Brush them generously with oil and bake at 400°F, flipping halfway, until browned.
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