Falafel
Crispy on the outside, tender on the inside. These chickpea fritters are a Middle Eastern staple.
Prep: 15 minutes (plus overnight soaking). Cook: 10 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 250g dried chickpeas (soaked overnight — do NOT use canned)
- 1 onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley
- 1 cup fresh coriander
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon baking powder
- Salt and pepper
- Oil for deep frying
Instructions
- Soak dried chickpeas in water overnight (at least 12 hours). Drain.
- Add soaked chickpeas, onion, garlic, herbs, and spices to a food processor.
- Pulse until mixture is like coarse sand — not a paste.
- Stir in baking powder. Rest mixture for 30 minutes.
- Shape into balls or patties (about 3cm diameter).
- Heat oil to 175°C. Fry falafel for 3–4 minutes until deep golden brown.
- Drain on paper towels.
Tips for Helpers
- MUST use dried chickpeas soaked overnight — canned chickpeas are too wet and fall apart.
- Do not over-blend — the texture should be coarse, not smooth.
- If mixture is too wet, add a tablespoon of flour.
Ingredient Substitutions
- Bake at 200°C for 20 minutes instead of frying for a healthier version.
- Use half chickpeas and half broad beans for Egyptian-style falafel.