Most Delicious Falafel Recipe
This Most Delicious Falafel Recipe offers a traditional Middle Eastern favorite made from soaked chickpeas, fresh herbs, and aromatic spices, then deep-fried to a crisp golden perfection. Perfectly crispy on the outside and tender on the inside, these falafels are ideal as a snack, appetizer, or part of a wholesome meal served with tahini sauce.
- Prep Time: 12 hours (including soaking)
- Cook Time: 15 minutes
- Total Time: 12 hours 15 minutes
- Yield: About 20 falafel balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Falafel Mixture
- 1 cup dried chickpeas (soaked overnight, do not use canned)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeno)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
For Cooking
- Oil for deep frying (about 3 inches in depth)
Instructions
- Soak Chickpeas: Place dried chickpeas in a large bowl and cover with plenty of water (they will triple in size). Soak overnight or for at least 8 to 12 hours. Drain and rinse thoroughly before use.
- Prepare Ingredients: Roughly chop onions, parsley, cilantro, and green chile pepper to ensure the best texture for the falafel mixture.
- Pulse Ingredients: Add soaked chickpeas, chopped onion, parsley, cilantro, garlic cloves, green chile, and spices (cumin, salt, cardamom, black pepper) to a food processor. Pulse multiple times to achieve a coarse sandy texture without fully pureeing.
- Mix Flour and Soda: Transfer the pulsed mixture to a bowl, add chickpea flour and baking soda, and stir until combined.
- Chill the Mixture: Cover the falafel mixture and refrigerate for 30 minutes to 1 hour to help bind and firm up the ingredients.
- Shape Falafel: Using your hands, an ice cream scoop, or a falafel scoop, form the mixture into balls or patties. Adjust consistency by adding more chickpea flour if too wet, or a little water or lemon juice if too dry.
- Heat Oil: Pour about 3 inches of oil into a deep pot and heat over medium to reach 350°F (175°C).
- Fry Falafel: Fry falafel in batches of 6 to 8 for 1 to 2 minutes each, turning as needed, until golden brown and crispy.
- Drain: Remove falafel with a skimmer and place on paper towel-lined plates to drain excess oil.
- Serve: Serve immediately while warm and crispy. Falafel pairs wonderfully with tahini sauce or your favorite dips.
Notes
- Do not use canned chickpeas as they are too soft and will not hold the falafel shape.
- Chilling the mixture helps it hold together better during frying.
- Adjust frying temperature as needed to avoid burning or undercooking.
- Can be served as a sandwich, in salads, or with dipping sauces like tahini or yogurt sauce.
- Leftover falafel can be reheated in an oven or air fryer for best texture retention.
Keywords: falafel, chickpeas, Middle Eastern, deep-fried, vegetarian, appetizer, finger food
Find it online: https://chefmilacook.com/most-delicious-falafel-recipe/
