Middle Eastern Home Cooking
Crispy and aromatic deep-fried patties made from ground chickpeas, fresh herbs, and spices, a quintessential Middle Eastern street food.
Ingredients
- 1.5 cup dried chickpeas soaked overnight and drained
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup fresh dill roughly chopped (optional)
- 1 medium onion roughly chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking soda
- 4 cup vegetable oil for deep frying
Instructions
- Soak dried chickpeas in water overnight (at least 12 hours). Drain thoroughly before use.
- In a food processor, combine drained chickpeas, parsley, cilantro, dill (if using), onion, garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Process until the mixture is finely ground but still has some texture, not a paste. Do not over-process.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to an hour. This helps the flavors meld and the mixture firm up.
- Just before frying, stir in the baking soda. This will make the falafel lighter and fluffier.
- Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C).
- Using a falafel scoop or your hands, form the mixture into small patties or balls, about 1-1.5 inches in diameter.
- Carefully drop a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with pita bread, tahini sauce, and your favorite toppings.
Notes
For best results, use dried chickpeas soaked overnight, not canned. Ensure your oil is at the right temperature (around 350-375°F or 175-190°C) for crispy falafel. Serve hot with pita bread, tahini sauce, chopped tomatoes, cucumbers, and pickled turnips.