Falafel
Real falafel from dried chickpeas: coarsely ground with herbs and spices, fried craggy and green inside. Canned chickpeas not invited.
- prep
- 30 min
- cook
- 15 min
- total
- 45 min
- serves
- 4
- level
- medium
There is exactly one rule in falafel, and breaking it explains every falafel failure in home kitchens: the chickpeas must be dried and soaked, never cooked, never canned. Canned chickpeas dissolve in oil; soaked ones hold and turn fluffy.
Everything else is generosity with herbs. A proper falafel is green inside from parsley and cilantro, not beige.
Falafel is one of the world's classic dishes from 67 countries.
method
Drain the soaked chickpeas and dry them well.
Pulse the chickpeas, onion, garlic, herbs, spices and salt in a food processor to a coarse, sandy green mixture. It should clump when pressed, not turn to paste.
Rest the mixture in the fridge for 30 minutes.
Stir in the baking soda and sesame seeds. Form into balls or patties with wet hands or a scoop.
Heat the oil to 175°C (350°F). Fry a single test falafel; if it holds, fry the rest in batches for 3 to 4 minutes until deep brown and crisp.
Whisk tahini with lemon juice, crushed garlic, salt and cold water into a pourable sauce. Serve the falafel hot in pita with the sauce, pickles and tomato.
chef's tips
- If the test falafel falls apart, pulse the mixture a little finer or add a tablespoon of chickpea flour. Do not add egg; that is a different food.
- The grind should look like wet green sand. Paste makes dense falafel.
- They are only at their best for about 20 minutes, so fry them last and eat immediately.