Falafel

Falafel (Lebanese style)

Bright-green Lebanese falafel made from raw soaked chickpeas, blitzed with parsley, coriander, garlic and cumin, then fried until shatteringly crisp outside and fluffy within.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (1½ cups) dried chickpeas, must be dried, not canned; do not pre-cook
• •60 g (2 cups packed) flat-leaf parsley, leaves and tender stems
• •30 g (1 cup packed) fresh coriander (cilantro), leaves and tender stems
• •1 small onion, roughly chopped (≈ 100 g)
• •4 cloves garlic
• •2 tsp ground cumin, toasted and freshly ground if possible
• •1 tsp ground coriander
• •1 tsp baking powder
• •1½ tsp fine sea salt, adjust to taste
• •black pepper, freshly ground, ½
• •baking soda, ¼, optional, helps aerate
• •1 tbsp lemon juice
• •750 ml (3 cups) neutral frying oil (sunflower, canola or grapeseed), enough for a 5 cm / 2 in depth in a heavy pot
• •60 g (¼ cup) tahini (well-stirred), for the sauce
• •1 clove garlic, crushed, for the sauce
• •30 ml (2 tbsp) lemon juice, for the sauce
• •60 ml (¼ cup) cold water, plus more to thin, for the sauce; add gradually to reach drizzling consistency
• •salt, ¼, for the sauce

Steps

1. 1 Place the dried chickpeas in a large bowl, cover with at least 5 cm (2 in) of cold water and soak for 18–24 hours with a pinch of baking soda. Drain very well and pat dry on a clean kitchen towel — excess water will cause the falafel to split in the oil.
2. 2 In a food processor, combine the drained chickpeas, parsley, coriander, onion, garlic, cumin, ground coriander, salt, pepper, lemon juice and baking powder (plus baking soda, if using). Pulse in short bursts, scraping down the sides, until you have a coarse paste that holds together when pinched; you should still see tiny chickpea grains, not a smooth hummus.
3. 3 Transfer the mixture to a bowl, cover and rest in the refrigerator for at least 1 hour (up to overnight). This resting step firms up the mix so the falafel keeps its shape when fried.
4. 4 Make the tahini sauce: whisk the tahini, crushed garlic, lemon juice and salt in a bowl, then gradually add the cold water, whisking, until the sauce loosens from a thick paste into a smooth, pourable cream that drizzles off a spoon. Taste and adjust lemon and salt.
5. 5 Pour the oil into a heavy, deep pot to a depth of about 5 cm (2 in) and heat to 175 °C (350 °F). Use a thermometer — oil that is too cool makes greasy falafel, oil that is too hot burns the outside before the inside cooks.
6. 6 Scoop and shape the falafel: using two tablespoons or a small ice-cream scoop, form balls or small patties about 4 cm (1½ in) across. For the classic Levantine shape, press a falafel mold or your thumb to make a small indentation in the center.
7. 7 Fry 5–6 falafel at a time, lowering them gently into the hot oil. Fry for 3–4 minutes total, turning, until deep golden brown and crisp all over. The internal temperature at the center should reach at least 74 °C (165 °F) on an instant-read thermometer; cut one open — it should be hot through with no raw-chickpea taste.
8. 8 Lift out with a slotted spoon onto a wire rack (not paper towels, which soften the crust) and sprinkle with a little extra salt while hot. Keep warm in a low oven while you fry the rest.
9. 9 Serve immediately, tucked into warm pita with the tahini sauce, hummus, pickles, sliced tomato, cucumber and salad greens, or as part of a mezze.