Falafel

About This Recipe

Falafel is so central to Israeli street food culture that it is effectively a national symbol, despite its origin in Egypt and spread throughout the Arab world. The key to great falafel is using raw soaked chickpeas — never cooked or canned — which gives the interior a moist, slightly coarse texture that shatters beautifully at the surface during frying. Israeli falafel is typically greener than other versions thanks to a generous amount of fresh cilantro and parsley in the mix. Served in a pita with hummus, tahini, Israeli salad, pickles, and amba, a well-made falafel is one of the world's great street foods.

Ingredients

Serves 4

• 400 gdried chickpeas(soaked 24 hours, NOT cooked)
• 1 largeonion(roughly chopped)
• 4 clovesgarlic
• 1 largebunch fresh cilantro
• 1 largebunch fresh flat-leaf parsley
• 2 tspground cumin
• 1 tspground coriander
• 1 tspbaking powder
• 1 tspsalt
• 500 mlvegetable oil(for frying)

Instructions

1. 1

   Process the chickpeas

   Drain soaked chickpeas. Process in a food processor with onion, garlic, herbs, and spices until a coarse, slightly grainy paste forms. Do not over-process.

2. 2

   Add baking powder

   Stir in baking powder and salt. Rest in the fridge for 1 hour.

3. 3

   Shape

   Form into small balls or patties using a falafel scoop or your hands.

4. 4

   Fry

   Heat oil to 175°C. Fry falafel in batches for 3–4 minutes until deep golden brown and crispy all over.

Variations

• •

  Serve in pita with all the traditional accompaniments

• •

  Add cumin seeds and sesame seeds to the outside before frying

Storage

Fried falafel best eaten immediately. Raw mixture keeps 1 day refrigerated. Freeze raw formed balls, fry from frozen.

Frequently Asked Questions