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
1 followers
20
Cook Time
6
Servings
0
0 reviews
Medium
Difficulty
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.
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.
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.
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.
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.
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