Crispy Falafel

By Culiora

Traditional homemade falafel made with soaked dried chickpeas, fragrant fresh herbs, garlic, and warm spices. Deep-fried until deeply golden and shatteringly crisp on the outside, with a fluffy, vibrant green interior.

• Servings: 4
• Prep time: 25 min
• Cook time: 20 min
• Total time: 45 min

Ingredients

• 250 g dried chickpeas (soaked overnight in cold water, drained)
• 1 pcs small yellow onion, roughly chopped
• 4 clove garlic cloves, peeled
• 30 g fresh flat-leaf parsley leaves and tender stems
• 30 g fresh coriander leaves and tender stems
• 1 pcs green chilli (such as jalapeño or serrano), deseeded and chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp fine sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp toasted sesame seeds
• 1/2 tsp baking soda (bicarbonate of soda)
• 750 ml neutral oil for frying (such as sunflower or canola)

Instructions

1. Rinse the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel to remove excess surface moisture.
2. Place the chickpeas, chopped onion, garlic cloves, parsley, coriander, and green chilli into the bowl of a large food processor.
3. Pulse the mixture in short bursts until finely minced and crumbly, scraping down the sides as necessary; aim for the texture of coarse sand or couscous, avoiding a smooth purée.
4. Transfer the mixture to a mixing bowl and stir in the ground cumin, ground coriander, fine sea salt, black pepper, cayenne pepper, and toasted sesame seeds until thoroughly combined.
5. Cover the bowl and refrigerate the mixture for at least 60 minutes to let the flavours meld and the starch set, which prevents the falafel from breaking apart during frying.
6. Just before shaping, sprinkle the baking soda evenly over the mixture and fold it through gently with a spatula.
7. Heat the neutral frying oil in a deep pot or heavy-bottomed Dutch oven over medium heat to 175°C. Use enough oil to submerge the patties halfway to fully (at least 4–5 cm deep).
8. Using wet hands or a falafel scoop, shape the mixture into small patties or flattened balls roughly 3 to 4 cm in diameter, pressing gently so they hold together without being overly compact.
9. Carefully lower 5–6 falafel into the hot oil at a time, avoiding overcrowding the pan. Fry for 3 to 4 minutes, turning once halfway through, until deep golden brown and crisp.
10. Remove with a slotted spoon or wire spider and transfer to a wire rack or paper towel-lined plate to drain. Repeat with the remaining mixture, checking that the oil returns to 175°C between batches, and serve hot.