Falafel (فلافل)

Crisp chickpea-and-herb fritters, deep green inside and deeply golden outside — the iconic Middle Eastern street food.

Cuisine: Middle Eastern (Levant) · Style: Fried · Protein: Lentils · Total time: 35 minutes · Difficulty: medium · Servings: 4 · Spice: 2/5

Ingredients

• 1.5 cups dried chickpeas (soaked overnight, not cooked)
• 1 small onion
• 4 garlic cloves
• 1 cup flat-leaf parsley
• 1/2 cup coriander leaves
• 1/4 cup dill (optional)
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp baking soda
• 1 tbsp sesame seeds
• Oil for deep frying
• Salt and pepper
• Pita, tahini, pickles, and tomato to serve

Steps

1. Drain soaked (uncooked) chickpeas well.
2. Pulse chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper in a food processor until coarse and bright green.
3. Rest the mixture 20 minutes in the fridge.
4. Stir in baking soda and sesame seeds.
5. Shape into small patties or quenelles.
6. Deep fry at 170°C in batches for 3-4 minutes until deep brown and crisp.
7. Drain and serve immediately in warm pita with tahini, pickles, and tomato.

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