Crispy Falafel

Name: Crispy Falafel
Total time: 40 min
Yield: about 18
Ingredients: 250g Dried chickpeas, soaked overnight and drained well; ½ Brown onion, roughly chopped; 2 Garlic cloves; 1 cup Flat-leaf parsley, packed; ½ cup Coriander leaves, packed; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Baking powder; 1 tbsp Chickpea flour, plus more if needed; 1 tsp Salt; Tahini sauce, pickles and pita, to serve, optional

with Tahini, Pickles & Pita

Vegetarian 🌱 Vegan Makes about 18 ⏱ 40 min + overnight soaking Medium Food processor · Bowl · Heavy frying pan or saucepan · Slotted spoon

Crisp outside, green and herby inside, with enough tahini to justify making another batch. Makes about 18.

Ingredients (makes about 18)

Pantry basics not counted above: neutral oil for frying. Allergens: Sesame if served with tahini; gluten if served with standard pita.

Method

Process

Pulse soaked chickpeas, onion, garlic, parsley and coriander until finely chopped and crumbly, not smooth like hummus.
Season and rest

Add cumin, coriander, baking powder, chickpea flour and salt. Pulse briefly. Refrigerate 20–30 minutes.
Shape

Form into walnut-size balls or small patties. If the mixture will not hold, add another teaspoon or two of chickpea flour.
Fry

Heat 2–3 cm oil to about 175°C. Fry in batches for 3–4 minutes, turning, until dark golden and crisp. Drain well.
Serve

Add tahini, pickles and warm pita if desired.

Important: Use soaked dried chickpeas, not cooked/canned chickpeas; cooked chickpeas make the mixture much softer and more prone to falling apart.

Crispy Falafel

Ingredients (makes about 18)

Method

Process

Season and rest

Shape

Fry

Serve