Free recipe
Crispy Falafel
Built around dried chickpeas and onion -- the method starts by soaking the dried chickpeas in plenty of cold water overnight until doubled in size.
Garlicky grilled bread heaped with ripe, basil-flecked tomatoes. Here it's built on dried chickpeas, onion and garlic -- a easy, Mediterranean recipe that starts by soaking the dried chickpeas in plenty of cold water overnight until doubled in size, and is ready in roughly 45 minutes.
A 45-minute cook time that's mostly hands-off simmering or roasting.
An easy, forgiving method -- hard to get wrong on a first try.
Built around dried chickpeas, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups dried chickpeas (soaked overnight - do NOT use canned)
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley and cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 3 tbsp flour, oil for frying, salt
- Tahini sauce to serve
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Soak the dried chickpeas in plenty of cold water overnight until doubled in size, then drain well. (Canned chickpeas are too wet and the falafel will fall apart.)
Put the drained chickpeas, onion, garlic, herbs, cumin, coriander, and 1 teaspoon salt in a food processor.
Pulse to a coarse, crumbly paste that holds together when squeezed - do not blend to a smooth puree.
Stir in the baking powder and flour and chill the mixture 30 minutes (this helps it hold its shape).
Shape into small balls or patties with wet hands.
Heat about 2 inches of oil to 350F/175C and fry the falafel in batches 3-4 minutes until deep golden brown and crisp. Drain on paper towels.
Serve hot with tahini sauce - the inside should be green and fluffy.
The step worth not rushing: Soak the dried chickpeas in plenty of cold water overnight until doubled in size, then drain well. (Canned chickpeas are too wet and the falafel will fall apart.)
