Falafel
Crisp-fried patties of ground dried chickpeas, herbs, and spices — claimed with equal legitimacy by Egypt (its likely origin, using fava beans as ta'ameya), Palestine, and Lebanon.
Vegan
⚠ Contains: Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups dried chickpeas (not canned), soaked in cold water with 1/2 tsp baking soda for 12-24 hours, then drained
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1 tbsp sesame seeds (optional, for coating)
- Oil, for deep-frying
- Pita bread, tahini sauce, and pickled vegetables, to serve
Steps
- Drain the soaked chickpeas well and pat dry. Do not cook them — they go into the falafel raw.
- In a food processor, pulse the chickpeas, onion, garlic, parsley, and cilantro together until the mixture resembles coarse sand; do not process into a smooth paste.
- Transfer to a bowl and stir in the cumin, coriander, cayenne, and salt. Cover and refrigerate for at least 1 hour (up to overnight).
- Just before frying, stir in the baking powder — this is what gives the falafel its light, fluffy interior.
- Shape the mixture into small balls or patties, about 2 tbsp each, optionally pressing sesame seeds onto the outside.
- Heat oil to 350°F (175°C) in a deep pot. Fry the falafel in batches for 3-4 minutes, turning once, until deeply golden brown and crisp on the outside.
- Drain on paper towels and serve hot, tucked into pita with tahini sauce and pickled vegetables.