Ingredients
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeño)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
For Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Soak Chickpeas: Place 1 cup of dried chickpeas in a large bowl and cover with cold water. Soak them overnight, allowing them to swell to nearly double in size. Drain well before using.
- Prepare Falafel Mixture: In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, green chile, garlic cloves, cumin, salt, cardamom, and black pepper. Pulse until the mixture becomes coarse and grainy but not pureed. The texture should hold together when pressed.
- Add Flour and Baking Soda: Transfer the blended chickpea mixture to a bowl. Stir in chickpea flour and baking soda to help bind the falafel and provide a light texture.
- Form Patties: Using your hands or a small ice cream scoop, shape the falafel mixture into small balls or patties about 1 to 1.5 inches in diameter. Place them on a tray lined with parchment paper.
- Heat Oil: Pour enough oil into a deep pan or skillet to reach about 2 inches deep. Heat the oil to 350°F (175°C), using a kitchen thermometer to maintain consistent temperature.
- Fry Falafel: Carefully place falafel balls in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3 to 4 minutes per side or until golden brown and crispy. Use a slotted spoon to turn them gently and remove when done.
- Drain and Serve: Transfer fried falafel to a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dips like tahini sauce, hummus, or in pita bread with salad.
Notes
- Do not use canned chickpeas as they are too soft and will not hold together properly.
- Soaking chickpeas overnight is essential for the right texture and flavor.
- Ensure the oil temperature remains steady to avoid greasy or undercooked falafel.
- Falafel can be baked as a healthier alternative but frying gives the best texture and flavor.
- For a milder version, omit or reduce the green chile pepper.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
