About this Dish
Deep-fried balls of ground chickpeas mixed with herbs and spices — one of the Middle East's most universally loved street foods. Israeli falafel is crispy outside and soft within, served in pita with hummus, tahini, salad and pickles. The best falafel is eaten immediately after frying.
IngredientsServes 4
🫘Dried chickpeas, 250g (soaked overnight, NOT canned)
🧅Small yellow onion, 1, roughly chopped
🧄Garlic cloves, 4, peeled
🌿Fresh flat-leaf parsley, large handful (about 30g)
🌱Fresh coriander, large handful (about 30g)
🧂Ground cumin, 2 tsp
🫙Ground coriander, 1 tsp
🌶️Cayenne pepper, ½ tsp
🥄Baking soda, 1 tsp
🫒Vegetable oil, for deep frying (about 1 litre)
Method
1
Drain the soaked chickpeas thoroughly and pat them dry with a clean towel — this is crucial, as any excess moisture will make your falafel fall apart or become dense. Do not use canned chickpeas; only raw soaked chickpeas give the right texture.2
Add the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, cayenne, and 1½ tsp salt to a food processor. Pulse in short bursts until you have a coarse, grainy mixture that just holds together when pressed — stop before it becomes a smooth paste, you want some texture.3
Stir in the baking soda, then cover the mixture and refrigerate for at least 30 minutes (or up to overnight). Chilling firms up the mixture and makes it much easier to shape.4
Using damp hands or a falafel scoop, shape the mixture into small balls or patties about the size of a golf ball, pressing firmly so they hold together. Place them on a tray as you go.5
Heat the oil in a deep heavy-bottomed pot to 175°C (350°F). Test with a small piece of mixture — it should sizzle immediately and float to the surface. Fry the falafel in small batches of 5–6 at a time for 3–4 minutes, turning occasionally, until deep golden brown all over.6
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy, stuffed into warm pita bread with hummus, tahini sauce, chopped tomato and cucumber salad, and pickled vegetables.7
Serve immediately in warm pita bread with hummus, tahini sauce, chopped tomato and cucumber salad, pickled turnips and chilli sauce. Falafel are best eaten within minutes of frying while the crust is still crisp.User Reviews
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