Main Course

Mediterranean Falafel

Crispy, golden chickpea fritters seasoned with fresh herbs and aromatic spices. These vegetarian patties are a Middle Eastern staple, perfect in pita with tahini sauce or as part of a mezze spread.

Liam Henderson

Cook Time

Servings

reviews

Medium

Difficulty

Instructions

Soak chickpeas

Soak dried chickpeas in cold water for 18-24 hours, changing water once. They should double in size. Do NOT cook them - they must remain raw for proper texture.

Using dried uncooked chickpeas is crucial - canned chickpeas will result in mushy falafel.

Process mixture

Drain chickpeas well and pat dry. In food processor, pulse chickpeas, onion, garlic, herbs, spices, and salt until coarsely ground, not paste-like. Mixture should hold together when squeezed.

Don't over-process - the mixture should be coarse with visible chickpea pieces for proper texture.

Rest the mixture

Transfer to a bowl, stir in flour and baking powder. Cover and refrigerate for at least 1 hour or up to overnight. This helps the mixture bind and makes shaping easier.

Chilling is essential - it prevents the falafel from falling apart during frying.

Shape and coat

Form mixture into small balls (about 3cm diameter) or patties. Roll lightly in sesame seeds if desired. Place on a tray and refrigerate for 15 minutes.

Use a falafel scoop or small ice cream scoop for uniformly sized pieces that cook evenly.

Fry until golden

Heat oil to 175°C (350°F) in a deep pot. Fry falafel in batches for 3-4 minutes, turning once, until deep golden brown and crispy. Drain on paper towels.

Maintain oil temperature between batches - too low and they'll be greasy, too high and they'll burn.