Name: Falafel
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 300 g dried chickpeas (soaked in plenty of cold water for 12–18 hours, then drained and thoroughly dried); 1 piece yellow onion (peeled and quartered); 30 g fresh parsley (thick stems removed); 30 g fresh cilantro (thick stems removed); 3 cloves Garlic (peeled); 2 tsp ground cumin; 2 tsp ground coriander; 25 g All-purpose flour; 1 tsp baking soda; 1 tsp fine salt; 1/2 tsp Black pepper; 750 ml vegetable oil (for deep-frying; approximately 75 g is absorbed)

How to prepare

Drain the soaked chickpeas and pat them very dry with a clean towel; any surface moisture will make the mixture loose and cause splattering during frying.

Pulse the chickpeas, onion, parsley, cilantro, and garlic in a food processor in batches until the mixture resembles coarse sand and holds together when pressed. Do not blend it into a smooth paste.

Transfer the mixture to a bowl and mix in 2 tsp cumin, 2 tsp coriander, 25 g flour, 1 tsp baking soda, 1 tsp fine salt, and 1/2 tsp pepper until evenly distributed. Cover and rest for 30 minutes in the refrigerator so the flavors meld and the mixture firms.

Shape the chilled mixture into 16 balls or thick patties, using about 35 g per piece. Compress each one firmly so there are no cracks, then place them on a tray.

Pour the oil into a heavy saucepan to a depth of at least 5 cm and heat it to 175–180°C. If you have no thermometer, a small crumb should rise immediately and bubble steadily without smoking.

Fry the falafel in batches of four or five, without crowding the pan, for 3–4 minutes per batch. Turn once or twice until evenly deep golden brown and crisp; maintain the oil near 175°C between batches.

Golden falafel frying until crisp in hot oil

AI-generated image

Lift the falafel out with a slotted spoon and drain on a wire rack or paper towels. Rest for 2 minutes, then serve hot with tahini sauce, pita, lemon, and pickles.

Crisp falafel served with tahini, pita, lemon, and pickles

AI-generated image

Why this recipe works

Soaked dried chickpeas provide a pleasantly nubby texture, while herbs, onion, garlic, cumin, coriander, and sesame create the layered aroma associated with classic falafel. A small amount of flour and baking soda helps the patties hold together and puff lightly in hot oil.

Storage and reheating

How to store it

Refrigerate cooked falafel in an airtight container for up to 4 days. Uncooked shaped falafel can be refrigerated for 24 hours or frozen on a tray, then transferred to a freezer bag for up to 2 months.

How to reheat it

Reheat refrigerated or frozen cooked falafel in a 200°C oven or air fryer until hot and crisp, about 8–12 minutes; do not microwave if crispness matters.