Recipe: Special Middle Eastern Falafel

 Special Middle Eastern Falafel (Authentic Recipe)

Middle Eastern Falafel are a vibrant, herbaceous, and savoury street food that offers a delightful contrast in texture.¹ The outside is fried to a deep golden crisp, providing a satisfying crunch, while the inside remains moist, airy, and intensely green from the fresh herbs. The flavour is deeply aromatic, dominated by the earthy notes of cumin and coriander, and brightened by fresh parsley, cilantro, and onion. Served piping hot, they are a high-protein, plant-based sensation—often nestled in a warm pita with creamy tahini sauce—that captures the essence of Levantine cuisine.

Yields: Approx. 20-25 falafel

Prep Time: 15 minutes (plus 12-24 hours soaking)

Cook Time: 10 minutes2

Ingredients

• 2 cups dried chickpeas (garbanzo beans)—Do NOT use canned!³
  
• 1 small yellow onion, roughly chopped⁴
  
• 4-5 cloves garlic
• 1 cup fresh parsley leaves, packed
• 1 cup fresh cilantro leaves, packed
• 1 teaspoon salt, or to taste
• 1 tablespoon ground cumin⁵
  
• 1 tablespoon ground coriander⁶
  
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon baking soda (added just before frying)⁷
  
• Vegetable or canola oil, for deep frying⁸

Method & Instructions

1. Soak the Chickpeas (The Day Before):

• Place the dried chickpeas in a large bowl and cover them with several inches of cool water.⁹ The chickpeas will swell significantly.
  
• Soak for at least 12 hours and up to 24 hours.¹⁰ Do not boil or cook them.
  
  

2. Drain and Dry:

• Drain the soaked chickpeas completely and rinse them.¹¹
  
• Pat them dry with a clean kitchen towel or allow them to air dry in a colander for about 30 minutes.¹² They must be dry for the best texture.
  
  

3. Process the Mixture:

• Add the drained chickpeas, onion, garlic, parsley, cilantro, salt, cumin, coriander, and cayenne pepper (if using) to a food processor.¹³
  
• Pulse the mixture repeatedly until it is finely ground and resembles a coarse meal or wet sand.¹⁴ Stop before it turns into a smooth paste. The mixture should hold together when pressed, but still be granular.¹⁵ Scrape down the sides as needed.
  
  
• Note: You may need to do this in batches if your food processor is small.

4. Rest and Add Leavener:

• Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes.¹⁶ This helps the flavours meld and the mixture firm up.
  
• Just before cooking, stir in the 1 teaspoon of baking soda.¹⁷
  
  

5. Shape and Fry:

• Heat about 2 inches of oil in a deep, heavy-bottomed pot or Dutch oven until it reaches ¹⁸ (¹⁹).²⁰
  
• Using a falafel mould, a small ice cream scoop, or your hands, shape the mixture into small balls or patties (about 1-inch thick).²¹
  
• Gently drop the falafel into the hot oil in batches.²² Do not overcrowd the pot.
  
• Fry for about 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on the outside.²³
  
• Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.²⁴
  

6. Serve:

• Serve hot, typically stuffed in a pita with tahini sauce, chopped tomatoes, cucumber, and pickles.²⁵
  

Tips for Perfect Falafel

• Soak, Don't Cook: Using soaked, uncooked dried chickpeas is critical.²⁶ Cooked or canned chickpeas contain too much moisture and starch, causing the falafel to disintegrate in the oil.²⁷
  
• Keep it Coarse: Do not over-process the mixture. A grainy texture prevents the falafel from becoming dense and gives it the ideal crumbly interior.
• Baking Soda is the Secret: The small amount of baking soda reacts during frying to create tiny air pockets, ensuring a light, fluffy centre.28 Add it right before cooking for maximum effect.
  
• The Herb Ratio: The high proportion of fresh parsley and cilantro is what gives authentic falafel its beautiful green interior and bold, fresh flavour.29 Don't skimp on the herbs!