Ingredients
Falafel
- 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7–8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil for frying (vegetable or canola oil recommended)
Falafel Sauce
- Tahini sauce (store-bought or homemade)
Fixings for Falafel Sandwich (Optional)
- Pita pockets
- English cucumbers, chopped or diced
- Tomatoes, chopped or diced
- Baby arugula
- Pickles
Instructions
- Soak the chickpeas: Place the dried chickpeas and baking soda in a large bowl and cover with cold water. Soak them overnight or for at least 12 hours until they have doubled in size. Drain them well before use.
- Prepare the herb mix: Remove stems from parsley, cilantro, and dill. Combine the fresh herbs, quartered onion, and garlic cloves in a food processor or blender.
- Make the falafel mixture: Add the soaked and drained chickpeas to the food processor along with salt, black pepper, cumin, coriander, cayenne pepper (if using), and baking powder. Pulse the mixture until finely ground but not pureed; it should hold together when pressed.
- Add sesame seeds: Transfer the mixture to a bowl and stir in toasted sesame seeds evenly.
- Shape the falafel: Using wet hands or a falafel scoop, form the mixture into round or slightly flattened patties about 2 inches in diameter.
- Heat the oil: In a deep skillet or frying pan, heat enough oil for frying over medium-high heat until it reaches 350°F (175°C). The oil should be hot but not smoking.
- Fry the falafel: Carefully place the patties in the hot oil without overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and crisp. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
- Serve: Serve the falafel warm with tahini sauce and your choice of sandwich fixings such as pita pockets, chopped cucumbers, tomatoes, baby arugula, and pickles. Alternatively, enjoy them as part of a mezze platter.
Notes
- Do not use canned or cooked chickpeas as they will make the mixture too wet and soft to fry properly.
- Soaking chickpeas overnight is essential for the right texture.
- Adjust cayenne pepper to your spice preference or omit if you prefer mild falafel.
- For a healthier option, falafel can be baked at 375°F for about 20-25 minutes, turning halfway through.
- Use fresh herbs for the best flavor and aroma.
- Oil temperature is critical; too hot will burn the falafel and too cool will make it greasy.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
