Palestinian Falafel (Crispy Chickpea Fritters with Herbs)

About This Recipe

Palestinian falafel occupies a distinct and proud place in the wider family of Levantine falafel. Where Egyptian ta'amiya uses fava beans and Lebanese falafel sometimes mixes the two, Palestinian falafel is predominantly chickpea-based, ground raw (never cooked or canned) for a coarser, more textured result that holds its shape and crisps magnificently in hot oil. The addition of large quantities of fresh flat-leaf parsley and coriander turns the inside a vivid jade green — a visual and flavour signature. In cities like Nablus, Jenin, and Ramallah, falafel shops open before dawn, frying in large copper cauldrons of sesame-tinged oil, the fritters scooped into sesame-seeded ka'ak rings or stuffed into bread with pickled vegetables, tahini, and tomato. The raw-soaked-chickpea rule is absolute: canned chickpeas contain too much moisture and will produce mealy, greasy fritters that fall apart in the oil. Soak dry chickpeas for at least 12 hours — nothing else will do.

Ingredients

Serves 4

• 300 gdried chickpeas(soaked 12–18 hours in cold water — NEVER canned)
• 1 cupfresh flat-leaf parsley(packed, roughly chopped)
• 1/2 cupfresh coriander(packed, roughly chopped)
• 1 mediumonion(roughly chopped)
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspground allspice
• 1/4 tspcayenne pepper
• 1.5 tspsalt
• 1/2 tspbaking soda
• 1 tbspsesame seeds(optional, pressed onto exterior)
• 1 litrevegetable oil(for deep-frying)

Instructions

1. 1

   Drain and dry the chickpeas

   Drain the soaked chickpeas thoroughly and spread on a clean cloth to dry for 15 minutes. Excess moisture is the enemy of good falafel.

2. 2

   Process the mixture

   In a food processor, combine the chickpeas, parsley, coriander, onion, and garlic. Pulse — do NOT blend to a smooth paste. You want a coarse, grainy mixture that just holds together when pressed. It should look like green-flecked coarse meal.

   Process in pulses of 3 seconds at a time. Stop frequently and test: press a small ball — if it holds without crumbling, it's ready.

3. 3

   Season and rest

   Transfer to a bowl. Add cumin, ground coriander, allspice, cayenne, salt, and baking soda. Mix thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours) to allow the mixture to firm up.

4. 4

   Shape the falafel

   Using wet hands or a falafel scoop, shape into balls or slightly flattened patties, about 3cm in diameter. Do not pack too tightly. Press sesame seeds onto the outside if using.

5. 5

   Fry in batches

   Heat oil to 175°C (345°F) in a deep pot. Fry falafel in batches of 6–8, not crowding the pot. Cook for 3–4 minutes, turning once, until deep mahogany-brown all over. Drain on paper towels.

   Fry a test falafel first. If it falls apart in the oil, the mixture is too wet — add 2 tbsp flour. If it is too brown before cooking through, reduce heat.

6. 6

   Serve immediately

   Falafel is best eaten within minutes of frying. Serve in pita with chopped tomato, cucumber, pickled turnip, tahini sauce, and a drizzle of hot sauce.

Variations

• •

  Nablus-style: add a pinch of dried chilli flakes and a spoon of cumin seeds (whole) to the mixture.

• •

  Baked falafel: brush shaped patties with oil and bake at 200°C for 25 minutes — lower fat but less crispy.

Storage

Shaped raw falafel mixture keeps in the fridge for up to 24 hours, or freeze shaped balls for up to 1 month. Fry from frozen, adding 1 extra minute. Cooked falafel is best eaten fresh but can be reheated in a 180°C oven for 8 minutes.

Frequently Asked Questions