Homemade Falafels
Ingredients
- 500 gChickpea (soaked 24h and drained)
- 1 pcOnion (roughly chopped)
- 3 pcGarlic (germ removed)
- 1 pcFlat-leaf parsley (bunch, leaves only)
- 1 pcFresh cilantro (bunch, leaves only)
- 1 tbspCumin ground
- 1 tspWhole coriander seeds (crushed)
- 1 tspBaking soda
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 183 mlSunflower oil (absorbed during frying (estimated))
Method
Deep-fried balls with a dark, crispy crust revealing a vibrant green and fragrant heart. The scent of toasted cumin and fresh herbs hitting hot oil defines this dish.
- 1
Chop the onion, garlic, flat parsley, and fresh cilantro. The mixture should be moist and very finely reduced, almost like an herb paste.
- 2
Pulse the chickpeas (soaked overnight) with the aromatics. Aim for a coarse, grainy texture like thick semolina, definitely not a smooth purée.
- 3
Incorporate the ground cumin, crushed coriander seeds, grey sea salt, ground black pepper, and baking soda. Let it rest in the fridge to stabilize the mass.
- 4
Shape walnut-sized balls by pressing firmly in your palm. The surface should be even with no visible cracks.
- 5
Plunge into sunflower oil at 180°C. The crust should brown quickly and become very crispy, while the interior remains soft and green.
Frequently asked questions
How do you get this dish right?
- Never use canned chickpeas; they are overcooked and the dough will fall apart during frying.
- The oil is ready when a small piece of dough immediately rises to the surface with bubbles.
How long does this dish keep?
Raw dough keeps for 48h in the fridge. Cooked falafels should be reheated in the oven to maintain their crunch.
