Homemade Falafels

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 892
• Protein: 27 g
• Carbs: 66 g
• Fat: 54 g

Ingredients

• 500 g Chickpea ( soaked 24h and drained )
• 1 piece Onion ( roughly chopped )
• 3 piece Garlic ( germ removed )
• 1 piece Flat-leaf parsley ( bunch, leaves only )
• 1 piece Fresh cilantro ( bunch, leaves only )
• 1 tbsp Cumin ground
• 1 tsp Whole coriander seeds ( crushed )
• 1 tsp Baking soda
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 183 ml Sunflower oil ( absorbed during frying (estimated) )

Instructions

1. Aromatic preparation

   Chop the onion, garlic, flat parsley, and fresh cilantro. The mixture should be moist and very finely reduced, almost like an herb paste.

2. Grinding the chickpeas

   Pulse the chickpeas (soaked overnight) with the aromatics. Aim for a coarse, grainy texture like thick semolina, definitely not a smooth purée.

3. Seasoning and rest

   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. Shaping the balls

   Shape walnut-sized balls by pressing firmly in your palm. The surface should be even with no visible cracks.

5. Frying

   Plunge into sunflower oil at 180°C. The crust should brown quickly and become very crispy, while the interior remains soft and green.

Chef's tips

• 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.

Storage

Raw dough keeps for 48h in the fridge. Cooked falafels should be reheated in the oven to maintain their crunch.