Making Proper Falafel
A good falafel relies on the bite of the chickpea, not a mushy paste. By using soaked, raw beans, you create a structure that holds together in the oil without the need for excessive flour or binders.
The soak is non-negotiable.
Do not attempt this with canned chickpeas, as they contain too much moisture and will disintegrate in the oil. The chickpeas must be dried thoroughly after soaking to ensure the dough binds correctly.
- food processor
- heavy-bottomed pot or deep fryer
- slotted spoon
- fine-mesh strainer
What goes in.
- 1 lbdried chickpeas, soaked in cold water for 12-24 hours
- 1 cupfresh parsley, stems removed
- 1/2 cupfresh cilantro, stems removed
- 1 smallyellow onion, quartered
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tbspground coriander
- 1 tspsalt
- 1/2 tspbaking powder
- 1 qtneutral oil for frying (grapeseed or canola)
Pulse to a grainy texture
Use the pulse setting on your food processor to reach the consistency of wet sand or coarse meal. If you process it into a smooth paste, the falafel will be dense and leaden rather than airy.
The method.
Prepare the chickpeas
Drain the soaked chickpeas and rinse them well. Spread them on a clean kitchen towel and pat them completely dry; excess surface water is the enemy of a crisp crust.
Pulse the aromatics
Add the onion, garlic, parsley, and cilantro to the processor. Pulse until finely chopped, then add the chickpeas, cumin, coriander, and salt.
Process the mix
Pulse the mixture until it reaches a coarse, crumbly consistency that sticks together when you squeeze a small amount in your palm. Stir in the baking powder last.
Chill the dough
Place the mixture in the refrigerator for at least one hour. This allows the starches to hydrate and ensures the balls won't fall apart when they hit the oil.
Form and fry
Heat the oil to 350°F (175°C). Form the mixture into 1-inch balls or patties. Fry in batches for about 3-4 minutes, turning once, until the crust is deep mahogany.
Other turns to take.
Sesame Crust
Roll the shaped balls in toasted sesame seeds before frying to add a nutty crunch.
Spicy Version
Add one small seeded serrano pepper or a teaspoon of crushed red pepper flakes to the food processor.
When it doesn't go to plan.
If the dough falls apart in the oil, pulse in a tablespoon of chickpea flour to help bind the mixture.
Fry one test ball first to check for seasoning and structural integrity before committing the whole batch.
Keep the oil temperature consistent; if it drops too low, the falafel will absorb the fat and turn greasy.
The ones that keep coming up.
Can I bake these instead?
You can, but they will be dry. The high-heat contact of the oil is necessary to create the required crisp exterior and steam the interior simultaneously.
How do I know they are finished?
They are done when they float to the surface and have achieved a dark, rich brown color. Do not pull them out while they are still light tan.
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