Traditional Chickpea Falafel
Forget the versions made from canned beans or pre-mixed powders. Real falafel relies on the starch in raw, soaked chickpeas to hold the fritter together, creating a stark contrast between a crispy, jagged crust and a light, herbaceous interior.
Use dried beans, no exceptions.
Canned chickpeas contain too much moisture and the wrong starch profile, which will cause the balls to disintegrate in the hot oil. Ensure your oil is consistently between 350°F and 365°F.
- Heavy-bottomed pot or deep fryer
- Food processor
- Slotted spoon
- Fine-mesh sieve
- Thermometer
What goes in.
- 2 cupsdried chickpeas, soaked for 18-24 hours
- 1 cupfresh cilantro, stems removed
- 1 cupfresh parsley, stems removed
- 1small yellow onion, quartered
- 4garlic cloves
- 1.5 tspground cumin
- 1 tspground coriander
- 1 tspsalt
- 1/2 tspbaking powder
- q.s.neutral oil for frying (grapeseed or canola)
Control the texture
Process the mixture until it resembles coarse wet sand or finely cracked bulgur. If you blend it into a paste or puree, the falafel will turn dense and gummy rather than light and airy.
The method.
Soak the beans
Cover the dried chickpeas with three inches of cold water. Let them sit at room temperature for 18 to 24 hours until they have doubled in size and can be split easily with your thumbnail.
Process the aromatics
Drain the chickpeas thoroughly and pat dry. Add them to a food processor with the herbs, onion, garlic, and spices. Pulse repeatedly until you reach a coarse, uniform texture.
Chill the mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least an hour. This allows the moisture to distribute evenly and the herbs to permeate the beans.
Form and fry
Stir in the baking powder just before frying. Shape into tight balls or discs. Fry in batches to avoid dropping the oil temperature, turning once the edges turn dark brown.
Other turns to take.
Sesame Crust
Roll the shaped balls in toasted sesame seeds before dropping them into the oil for an added nutty crunch.
Spicy Version
Add one small de-seeded serrano chili to the food processor for a steady heat that lingers.
When it doesn't go to plan.
Test a single ball in the oil first; if it falls apart, add a tablespoon of chickpea flour to the mixture.
Use a fine-mesh sieve to scoop out any stray bits of chickpea from the oil between batches to prevent burnt flavors.
Drain the finished falafel on a wire rack rather than paper towels to keep the bottom crust from steaming and softening.
The ones that keep coming up.
Can I bake these instead?
Baking results in a much drier, bread-like texture. Frying is essential for the characteristic rapid seal that keeps the inside moist.
How do I know the oil is hot enough?
If you don't have a thermometer, drop a tiny piece of the mixture in; it should sizzle immediately and float to the surface within seconds.
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