Classic deep-fried falafel made from scratch with dried chickpeas, fresh herbs, and warm spices. Crisp and golden on the outside, tender within.
250g
1l
1piece
4clove
30g
30g
2tsp
1tsp
0.5tsp
0.25tsp
1.5tsp
1tsp
2tbsp
1l| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250g | — | — | |
| 2 | | 1l | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 4clove | — | — | |
| 5 | | 30g | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 1.5tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 2tbsp | — | — | |
| 14 | | 1l | — | — |
Tip the dried chickpeas into the large bowl.
Dried chickpeas · 250 g
Pour the cold water over the dried chickpeas so they are fully submerged.
Cold water · 1 lLeave the chickpeas to soak for at least 12 hours or overnight until they have swelled and softened.
Tip the soaked chickpeas into a colander and drain away all the soaking liquid.
Place the onion on the chopping board.
Yellow onion · 1 piece
Cut off the top and root of the onion and pull away the papery outer skin.
Roughly chop the peeled onion into large chunks on the board.
Crush each garlic clove with the flat of the knife and slip off the skins.
Garlic clove · 4 cloveLay the flat-leaf parsley on the chopping board.
Flat-leaf parsley · 30 gPick the flat-leaf parsley leaves from their stalks and discard the stalks.
Lay the coriander on the chopping board.
Coriander leaves · 30 gPick the coriander leaves from their stalks and discard the stalks.
Measure the ground cumin into the small bowl.
Ground cumin · 2 tsp
Add the ground coriander to the cumin in the small bowl.
Ground coriander · 1 tspAdd the ground black pepper to the spices in the small bowl.
Ground black pepper · 0.5 tspAdd the cayenne pepper to the small bowl and stir briefly to combine all the spices.
Cayenne pepper · 0.25 tsp
Add the drained soaked chickpeas to the food processor.
Add the roughly chopped onion, peeled garlic cloves, parsley leaves and coriander leaves to the food processor.
Tip the spice mix into the food processor with the chickpea mixture.
Pulse the food processor, scraping down the sides as needed, until the mixture is finely ground but still has a little texture — not a smooth paste.
Scrape the blended falafel mixture out of the food processor into the large bowl.
Add the salt to the falafel mixture in the bowl.
Salt · 1.5 tspAdd the baking powder to the mixture in the bowl.
Baking powder · 1 tspAdd the plain flour to the bowl.
Plain flour · 2 tbspStir everything together with a wooden spoon until the flour and baking powder are fully incorporated and the mixture holds together.
Cover the bowl tightly with cling film.
Refrigerate the covered falafel mixture for at least 30 minutes to firm up.
Pour the sunflower oil into the deep heavy saucepan. It should come no more than halfway up the sides.
Sunflower oil · 1 lHeat the oil over a medium-high heat until it reaches 180 °C — test with a thermometer or drop in a small piece of mixture; it should sizzle immediately and rise to the surface.
Scoop heaped tablespoons of the chilled mixture and roll each one between your palms into a compact ball, then flatten it very slightly into a patty shape.
Fry the falafel in 4 batches of 4, lowering them into the 180 °C oil with the spider and turning once, for about 4 minutes each, until deep golden brown and crisp all over.
Lift the fried falafel out of the oil with a spider and set them on the wire rack to drain.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 g | | Tip the dried chickpeas into the large bowl.⏱ 1 minResultDried chickpeas |
| 2 | 1 l | | Pour the cold water over the dried chickpeas so they are fully submerged.⏱ 1 minResultDried chickpeas and cold water |
| 3 | — | | Leave the chickpeas to soak for at least 12 hours or overnight until they have swelled and softened.⏱ 12 hrResultSoaked chickpea liquid |
| 4 | Soaked chickpea liquidstep 3 | | Tip the soaked chickpeas into a colander and drain away all the soaking liquid.⏱ 2 minResultSoaked chickpeasused in step 17 |
| 5 | 1 piece | | Place the onion on the chopping board.⏱ 10sResultYellow onion |
| 6 | Yellow onionstep 5 | | Cut off the top and root of the onion and pull away the papery outer skin.⏱ 30sResultPeeled yellow onion |
| 7 | Peeled yellow onionstep 6 | | Roughly chop the peeled onion into large chunks on the board.⏱ 1 min 30sResultRoughly chopped yellow onionused in step 18 |
| 8 | 4 clove | | Crush each garlic clove with the flat of the knife and slip off the skins.⏱ 1 minResultPeeled garlic clovesused in step 18 |
| 9 | 30 g | | Lay the flat-leaf parsley on the chopping board.⏱ 10sResultParsley sprigs |
| 10 | Parsley sprigsstep 9 | | Pick the flat-leaf parsley leaves from their stalks and discard the stalks.⏱ 2 minResultPicked parsley leavesused in step 18 |
| 11 | 30 g | | Lay the coriander on the chopping board.⏱ 10sResultCoriander sprigs |
| 12 | Coriander sprigsstep 11 | | Pick the coriander leaves from their stalks and discard the stalks.⏱ 2 minResultPicked coriander leavesused in step 18 |
| 13 | 2 tsp | | Measure the ground cumin into the small bowl.⏱ 20sResultGround cumin |
| 14 | 1 tsp | | Add the ground coriander to the cumin in the small bowl.⏱ 20sResultGround cumin and ground coriander |
| 15 | 0.5 tsp | | Add the ground black pepper to the spices in the small bowl.⏱ 20sResultGround cumin and ground coriander and ground black pepper |
| 16 | 0.25 tsp | | Add the cayenne pepper to the small bowl and stir briefly to combine all the spices.⏱ 20sResultSpice mixused in step 19 |
| 17 | Soaked chickpeasstep 4 | | Add the drained soaked chickpeas to the food processor.⏱ 1 minResultSoaked chickpeas |
| 18 | Roughly chopped yellow onionstep 7 | | Add the roughly chopped onion, peeled garlic cloves, parsley leaves and coriander leaves to the food processor.⏱ 1 minResultPicked coriander leaves and soaked chickpeas |
| Peeled garlic clovesstep 8 | |||
| Picked parsley leavesstep 10 | |||
| Picked coriander leavesstep 12 | |||
| 19 | Spice mixstep 16 | | Tip the spice mix into the food processor with the chickpea mixture.⏱ 1 minResultPicked coriander leaves and soaked chickpeas and spice mix |
| 20 | — | | Pulse the food processor, scraping down the sides as needed, until the mixture is finely ground but still has a little texture — not a smooth paste.⏱ 3 minResultFalafel mixture |
| 21 | Falafel mixturestep 20 | | Scrape the blended falafel mixture out of the food processor into the large bowl.⏱ 1 minResultFalafel mixture |
| 22 | 1.5 tsp | | Add the salt to the falafel mixture in the bowl.⏱ 20sResultFalafel mixture and salt |
| 23 | 1 tsp | | Add the baking powder to the mixture in the bowl.⏱ 20sResultFalafel mixture and salt and baking powder |
| 24 | 2 tbsp | | Add the plain flour to the bowl.⏱ 20sResultPlain flour mixture |
| 25 | — | | Stir everything together with a wooden spoon until the flour and baking powder are fully incorporated and the mixture holds together.⏱ 1 minResultFalafel batter |
| 26 | — | | Cover the bowl tightly with cling film.⏱ 20s |
| 27 | — | | Refrigerate the covered falafel mixture for at least 30 minutes to firm up.⏱ 30 minResultChilled falafel mixtureused in step 30 |
| 28 | 1 l | Pour the sunflower oil into the deep heavy saucepan. It should come no more than halfway up the sides.⏱ 1 minResultSunflower oil | |
| 29 | — | | Heat the oil over a medium-high heat until it reaches 180 °C — test with a thermometer or drop in a small piece of mixture; it should sizzle immediately and rise to the surface.⏱ 8 minResultHot oil |
| 30 | Chilled falafel mixturestep 27 | | Scoop heaped tablespoons of the chilled mixture and roll each one between your palms into a compact ball, then flatten it very slightly into a patty shape. → Into 16 equal portions⏱ 5 minResultShaped falafel |
| 31 | Shaped falafelstep 30 | | Fry the falafel in 4 batches of 4, lowering them into the 180 °C oil with the spider and turning once, for about 4 minutes each, until deep golden brown and crisp all over.⏱ 16 minResultFried falafel |
| 32 | Fried falafelstep 31 | | Lift the fried falafel out of the oil with a spider and set them on the wire rack to drain.⏱ 2 minResultDrained falafel |
| Total Time | 13 hr 12 min | ||
| Nutrient | per serving |
|---|---|
| 477kcal | |
| 14g | |
| 27g | |
| 3g | |
| 47g | |
| 8g | |
| 9g | |
| 126mg |
Classic deep-fried falafel made from scratch with dried chickpeas, fresh herbs, and warm spices. Crisp and golden on the outside, tender within.
What you’ll doYou will soak dried chickpeas overnight, then process them with onion, garlic, herbs and spices into a coarse mixture. After chilling for 30 minutes, you will shape the mixture into balls, flatten them slightly, and deep-fry them in batches until golden and crisp. The entire process spans about 13 hours, mostly waiting time.
