Crisp, green-flecked falafel made from soaked dried chickpeas, fresh herbs and warm spices. Serve in pita with tahini sauce.
About this Middle Eastern recipe
Falafel is eaten across the Middle East, with versions made from chickpeas, fava beans or both. Soaked, uncooked dried chickpeas are essential: canned chickpeas make the mixture fall apart.
Ingredients you will need
The main ingredients are dried chickpeas, small onion, garlic, large handful parsley, large handful coriander, ground cumin. Exact quantities are in the recipe card below.
How long it takes
Allow 12 hr 35 min in total: 20 min of preparation, 15 min of cooking and 12 hr of resting, chilling or soaking. The recipe serves 4.
Crispy Falafel
Crisp, green-flecked falafel made from soaked dried chickpeas, fresh herbs and warm spices. Serve in pita with tahini sauce.
Ingredients
Method
- Drain the soaked chickpeas well and pat dry.
- Pulse with the onion, garlic, herbs, spices and salt in a food processor until the mixture looks like coarse sand.
- Chill for 30 minutes.
- Stir in the baking powder and sesame seeds. Shape into walnut-sized balls or patties.
- Heat the oil to 175°C and fry in batches for 3–4 minutes until deep golden.
- Drain and serve in pita with tahini sauce, salad and pickles.
Notes
If the mixture will not hold together, pulse it a little more. It should clump when squeezed.