Description
A perfect falafel recipe that results in a crisp exterior and soft, flavorful interior made from raw soaked chickpeas.
Ingredients
- 500 g dried chickpeas, soaked for 18 hours
- 50 g flat-leaf parsley, tender stems included
- 50 g cilantro, stems included
- 180 g yellow onion, roughly chopped and squeezed
- 60 g scallions
- 20 g garlic (about 5 large cloves)
- 8 g ground cumin
- 7 g ground coriander
- 2 g chili powder
- 2 g black pepper
- 12 g fine salt
- 4 g baking soda
- 20 g sesame seeds
- 2 liters peanut oil for frying
- To serve: pita, tahini, lemon, tomato, cucumber, pickled turnips
Instructions
- Soak the chickpeas in cold water for 18 hours.
- Drain and rinse the chickpeas, then let them sit in a colander for about 10 minutes.
- Squeeze the onion to remove excess liquid.
- Pulse the chickpeas, onion, scallions, garlic, parsley, and cilantro in a food processor until they resemble coarse sand.
- Season the mixture with cumin, coriander, chili, pepper, salt, baking soda, and sesame seeds and pulse a few more times.
- Rest the mixture in the fridge for 45 minutes.
- Shape the mixture into 30 g portions, lightly flattened.
- Heat peanut oil in a pot to 178°C.
- Fry in batches, 12 falafel at a time, for 3.5 to 4 minutes until deep golden brown.
- Drain on a wire rack before serving.
Notes
Ensure to use raw soaked chickpeas, squeeze the onion well, and pulse the mixture to a coarse consistency for the best texture.
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean