Jordanian Falafel (With Chickpeas and Herbs)

  • Total time - 30 minutes
  • Active preparation - 20 minutes
  • Cooking/Frying time - 10 minutes
  • Chickpea soaking time - 12–24 hours (essential)
  • Servings: 4
  • Country: Jordan
Crispy falafel balls topped with sesame seeds, served with tahini sauce.

The absolutely crucial step: you must use dried chickpeas soaked overnight (but uncooked). Canned chickpeas have the wrong texture and your falafel will fall apart.

The herbs not only add great flavor but also the typical deep green color to the center of the falafel. For frying, use a neutral oil with a high smoke point and maintain a constant temperature around 180 °C (356 °F).

Ingredients

Falafel

  • 250 g Dried chickpeas, soaked 12–24 hours (DO NOT use canned chickpeas!)
  • 1 small piece Onion, quartered
  • 1 cup Fresh parsley (leaves and tender stems)
  • 0.5 cups Fresh cilantro (leaves and tender stems)
  • 4 cloves Garlic
  • 1.5 tsp Ground cumin
  • 1.5 tsp Ground coriander
  • 1 tsp Salt
  • 0.5 tsp Baking powder
  • as needed Oil for deep frying (canola, sunflower)

Tahini Sauce (for serving)

  • 0.5 cups Tahini paste
  • 0.5 cups Cold water
  • 2 tbsp Lemon juice
  • 1 clove Garlic, minced
  • to taste Salt

Instructions

Step 1: Soaking the Chickpeas (Day in advance)

Place the dried chickpeas in a large bowl and cover with plenty of cold water (chickpeas will triple in volume). Add a small teaspoon of baking soda (to help soften). Let soak for 12–24 hours. This step is critical.

Drain the soaked chickpeas thoroughly and rinse well under running water. Dry them with a paper towel (or in a salad spinner) to remove excess moisture.

Step 2: Preparing the Falafel Mixture

In a food processor, place the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse (do not blend continuously) until you achieve a coarse, granular mixture that can be pressed and holds its shape, but is not a smooth paste.

Transfer the mixture to a bowl. Stir in the cumin, ground coriander, and salt. Mix well.

Cover the bowl and chill in the refrigerator for at least 30 minutes. This helps the mixture hold its shape when frying. This step is important.

Just before frying, stir in the baking powder – this ensures the falafel is light and fluffy inside.

Step 3: Shaping and Frying

In a large pot or deep skillet, heat the oil for deep frying to 180 °C (356 °F).

Use a specialized falafel scoop (if you have one) or wet hands to form small balls about 3-4 cm in diameter, or flattened discs.

Carefully drop the falafel into the hot oil. Fry in small batches (do not overcrowd so the oil temperature doesn't drop).

Fry for 3–5 minutes until the falafel is dark golden brown and crispy on the outside.

Remove the cooked falafel with a slotted spoon and place them on paper towels to absorb excess oil.

Step 4: Preparing Tahini Sauce and Serving

In a bowl, mix the tahini paste, lemon juice, and minced garlic. Stir. The tahini paste will initially seize up, then slowly add cold water, stirring until you achieve a smooth, creamy sauce with the consistency of a thick dressing. Season with salt.

Serve the hot falafel with Arabic or pita bread, tahini sauce, pickled vegetables, tomatoes, and fresh herbs.