French-style Falafel

A brown crust that cracks under the tooth, revealing a bright green, moist, and fragrant interior. The smell of warm cumin and fresh parsley fills the kitchen as soon as the balls hit the oil.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 531
• Protein: 29 g
• Carbs: 68 g
• Fat: 12 g

Ingredients

• 500 g Chickpea ( dried, soaked for 12h in water )
• 1 piece Yellow onion ( roughly chopped )
• 3 piece Garlic ( degermed )
• 2 tbsp Flat-leaf parsley ( chopped )
• 2 tbsp Fresh cilantro ( chopped )
• 1 tsp Cumin ground
• 1 tsp Whole coriander seeds ( crushed )
• 1 tsp Baking soda
• 2 tbsp Chickpea flour
• 1 pinch Gray sea salt
• 500 ml Sunflower oil ( for frying )

Instructions

1. Grinding the base

   Grind the chickpeas (soaked overnight) with the onion, garlic, parsley, and cilantro. We are not looking for a smooth puree, but a coarse, grainy texture like semolina.

2. Seasoning and binding

   Fold in the cumin, crushed coriander seeds, salt, bicarbonate, and chickpea flour. Mix firmly by hand until the mass is homogeneous and holds together in a ball.

3. Chilling

   Place the dough in the refrigerator. The cold allows the starch to set and the aromas to diffuse, which will prevent the falafels from breaking apart during cooking.

4. Frying and browning

   Shape small balls the size of a walnut. Drop them into the oil at 180°C. The crust should become deep golden and crispy in 4 to 5 minutes, while the center remains tender.

Chef's tips

• Never use canned chickpeas; they are too waterlogged and your falafels will turn into mush in the fryer.
• If the dough sticks too much to your hands, lightly moisten them to shape smooth balls.

Storage

Store in the fridge for up to 48h. To reheat, use a hot oven (180°C) for 5 minutes to preserve the crunch.