Falafel (Israeli Chickpea Fritters)

  • Total time (without soaking) - 1 hour 15 minutes
  • Active preparation - 25 minutes
  • Cooking time - 20 minutes
  • Chickpea soaking time - 12 - 24 hours
  • Mixture resting time - 30 - 60 minutes
  • Servings: 6
  • Country: Israel
Hot, crispy falafel balls, bright green in cross-section, served with tahini sauce.

The key to authentic Falafel is using DRIED CHICKPEAS SOAKED OVERNIGHT, NOT CANNED! Cooked chickpeas will make the mixture mushy and cause the Falafel to fall apart when fried. Soaking ensures a coarse yet stable mix.

A large quantity of fresh parsley and cilantro gives the Falafel its characteristic deep-green color and intense flavor. Adding baking soda just before frying helps the Falafel become fluffier inside.

Ingredients

For Falafel

  • 2 cups Dried chickpeas (NOT canned), soaked overnight
  • 1 cup fresh parsley (leaves only), tightly packed
  • 0.5 cups fresh cilantro (leaves only), tightly packed
  • 1 small piece onion, quartered
  • 4 cloves garlic
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1.5 tsp salt
  • 1 tsp baking soda or baking powder (add just before frying)
  • sufficient amount oil for frying (canola, sunflower)

Instructions

Step 1: Soaking the Chickpeas (12 - 24 hours in advance)

Rinse the dry chickpeas and place them in a large bowl. Cover with plenty of cold water (chickpeas will at least double in size). Add a pinch of baking soda (optional) and let soak for 12 to 24 hours.

Thoroughly drain and rinse the soaked chickpeas. Ensure the mixture is NOT too wet.

Step 2: Preparing the Falafel Mixture

In a food processor fitted with a sharp S-blade (not a blender), combine the drained chickpeas, parsley, cilantro, onion, and garlic.

Pulse in short bursts until a coarse, slightly sticky mixture resembling coarse sand forms. The mixture should not be a paste – chickpea pieces should still be visible and palpable.

Add the cumin, ground coriander, salt, and pepper. Pulse briefly again.

Transfer the mixture from the processor to a bowl, cover, and let it rest in the refrigerator for at least 30 minutes (up to 1 hour).

Step 3: Shaping and Frying

Just before frying, stir 1 tsp of baking soda/baking powder into the mixture. This helps the Falafel puff up and become lighter.

Heat the frying oil in a deep pot or deep fryer to 175 °C (347 °F). The oil should be at least 2 inches deep.

Shape the mixture into small balls or patties (ideally using a special Falafel scoop or an ice cream scoop). Shape firmly so they don't fall apart.

Fry the Falafel in small batches (to prevent the oil temperature from dropping) for about 3-5 minutes until they are dark golden brown and crispy. Place them on paper towels to drain excess oil after removing.

Step 4: Serving

Serve immediately, hot, in pita bread filled with fresh salad, pickled vegetables, hummus, and generously drizzled with Tahini sauce.