French-style Falafel
Ingredients
- 500 gChickpea (dried, soaked for 12h in water)
- 1 pcYellow onion (roughly chopped)
- 3 pcGarlic (degermed)
- 2 tbspFlat-leaf parsley (chopped)
- 2 tbspFresh cilantro (chopped)
- 1 tspCumin ground
- 1 tspWhole coriander seeds (crushed)
- 1 tspBaking soda
- 2 tbspChickpea flour
- 1 pinchGray sea salt
- 500 mlSunflower oil (for frying)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for up to 48h. To reheat, use a hot oven (180°C) for 5 minutes to preserve the crunch.
