Don’t let a fear of deep-frying keep you from making this herby falafel recipe. The process is less intimidating than you might expect and yields perfectly seasoned golden brown falafel that’s naturally gluten-free and fit for a party—even if you choose to eat them all yourself throughout a week’s worth of lunches.
Falafel is all about a balance of textures. That starts with dried chickpeas or garbanzo beans that are soaked but uncooked. This is not—we repeat, not—the time to use canned chickpeas. Grinding soaked dried beans is absolutely key to achieving the right consistency. You are looking for a coarse texture similar to ground nuts. If the chickpeas are too finely chopped, the falafel will be dense; if they’re ground too roughly, the falafel will be hard and brittle, explains Molly Baz (watch her make this recipe), and they may fall apart. While this recipe goes for the ping-pong-ball-shaped falafel, you could easily patty them out instead. You should also consider the recipe a base for riffing: Trade the herbs for mint or dill. No jalapeño on hand? A pinch of cayenne will wake things up. Mix up the spices to suit your tastes—try adding ground coriander or caraway, or swap the individual measurements for a blend like baharat.
Since the cooking time is relatively short, you’ll want to assemble any other elements you plan to serve alongside before you start frying. Originally paired with a Shredded Cabbage Salad With Pomegranate and Tomatoes and Spiced Green Tahini Sauce in a pita sandwich, you could, of course follow suit. Or, you could serve as a party appetizer with tzatziki for dipping. Assemble a hummus plate with a few falafel balls and a bulgur salad dressed with olive oil, lemon juice, and pomegranate. Or toss a few falafel on top of a big-crunch Greek salad.
If you prefer baked instead of fried falafel, try this large format falafel cake.
Recipe information
Total Time
45 minutes plus soaking
Yield
Makes 24 falafel
Ingredients
8
½
1
1
¾
½
3
2½
1
1
½
Special Equipment
Preparation
Step 1
Pulse 8 oz. dried chickpeas, soaked overnight, drained, in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
Step 2
Pulse ½ onion, coarsely chopped, 1 jalapeño, coarsely chopped, 1 garlic clove, crushed, ¾ cup chopped fresh cilantro leaves with tender stems, and ½ cup chopped fresh parsley leaves in food processor (no need to clean it out), scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in 3 Tbsp. chickpea flour, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking powder, 1 tsp. ground cardamom, and ½ tsp. ground cumin. Form falafel mixture into ping-pong-size balls.
Step 3
Pour vegetable oil into a large heavy pot to a depth of 3". Fit pot with thermometer and place over medium-high heat until thermometer registers 330°. Working in batches, lower falafel balls into hot oil with a slotted spoon or kitchen spider and cook, turning occasionally, until deep brown and crispy, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm pita (if using).
Do Ahead: Falafel mixture can be prepared 2 days ahead; refrigerate in an airtight container. Falafel balls can be formed and frozen in a single layer on a parchment paper–lined baking sheet up to 3 months. Once frozen, transfer to a resealable plastic freezer bag; do not thaw before frying, and add 1–2 minutes to the cooking time. Cooked falafel can be refrigerated up to 3 days or frozen for 6 months; if frozen, thaw in the refrigerator at least 6 hours and reheat in a 350° oven for about 10 minutes.
Editor’s note: This falafel recipe was first printed in our October 2015 issue as ‘Fresh Herb Falafel.’ Head this way for more of our best chickpea recipes →
Nutrition Per Serving
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