Traditional Chickpea Falafel
The secret to falafel isn't the seasoning; it's the texture. Using canned beans results in mushy, dense balls that disintegrate in the oil, so start with dry chickpeas to ensure the structure holds and the crust shatters upon impact.
Texture is everything.
Do not boil or cook the chickpeas. They must remain raw to provide the necessary bite and structure.
- food processor
- heavy-bottomed pot
- spider strainer
- paper-towel-lined wire rack
What goes in.
- 2 cupsdried chickpeas, soaked in cold water for 12 hours
- 1 cupfresh cilantro, packed
- 1 cupfresh flat-leaf parsley, packed
- 1 smallyellow onion, quartered
- 4 clovesgarlic, peeled
- 1 tbspground cumin
- 1 tspground coriander
- 1 tspkosher salt
- 1/2 tspbaking powder
- 1 literneutral oil, such as grapeseed or sunflower, for frying
Achieving the sand-like consistency
Process the mixture until it resembles wet sand or coarse crumbs. If you process it into a paste, the falafel will turn gummy and heavy during frying.
The method.
Drain the chickpeas
Drain the chickpeas thoroughly and pat them bone-dry with a kitchen towel. Excess moisture is the enemy of a crisp crust.
Process the aromatics
Pulse the onion, garlic, parsley, and cilantro in the processor until finely minced. Add the dried chickpeas and spices, pulsing until you achieve a coarse, uniform texture.
Rest and chill
Fold in the baking powder, transfer the mixture to a bowl, and refrigerate for at least 30 minutes. This allows the fibers to hydrate and the mixture to firm up.
Shape
Using your hands or a falafel scoop, form the mixture into balls or pucks about 1.5 inches wide. Press firmly to ensure they are packed well so they don't fall apart in the oil.
Fry
Heat oil to 350°F. Drop in a few balls at a time—do not overcrowd. Fry for 3 to 4 minutes until the exterior is a deep, dark brown. Drain immediately on a wire rack.
Other turns to take.
Spiced Middle-Eastern
Add one teaspoon of cayenne pepper or Aleppo pepper to the mix for a subtle heat that cuts through the richness of the frying oil.
Sesame Crust
Roll the shaped balls in a shallow dish of toasted sesame seeds before dropping them into the oil for a nutty crunch.
When it doesn't go to plan.
Test one ball first; if it falls apart in the oil, the mixture is too dry or lacks structure. Add a tablespoon of flour to bind the remaining batch.
Maintain the oil temperature consistently; if the oil is too cool, the falafel will absorb the grease and become heavy.
If you have time, let the chickpea mixture rest in the fridge for two hours rather than thirty minutes; the flavor deepens significantly.
The ones that keep coming up.
Can I use canned chickpeas?
No. Canned chickpeas contain too much moisture and have already been cooked, which ruins the required texture and will cause the balls to dissolve in the fryer.
How do I know when they are cooked through?
The deep mahogany color of the crust is your indicator. If the outside is dark enough, the inside will be cooked through and have a light, airy, bright green texture.
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