The Chef

Restaurants

Meals

Drinks

Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Falafel 8 Ps Recipe

Falafel 8 Ps Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Falafel 8 Ps Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas; 0.5 tsp baking soda (for soaking); 1 cup yellow onion, roughly chopped; 4 cloves garlic cloves; 1 cup fresh parsley, packed; 0.5 cup fresh cilantro, packed; 2 tsp ground cumin; 1 tsp ground coriander; 1.5 tsp salt; 0.5 tsp baking powder; 3 tbsp all-purpose flour (or chickpea flour); 0.5 tsp black pepper; 0.25 tsp chili flakes (optional); 1 l vegetable oil (for deep frying); 1 cup canned chickpeas, drained and rinsed; 3 tbsp tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp olive oil; 2 tbsp water (to thin); 0.5 tsp salt; 4 tbsp tahini; 2 tbsp lemon juice; 4 tbsp water; 1 clove garlic, minced; 0.5 tsp salt; 3 cups mixed raw seasonal greens (lettuce, radish, cucumber, cherry tomatoes, etc.); 4 wedges fresh lemon wedges; 1 tbsp extra virgin olive oil; 0.25 tsp salt

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time2h

Serves4

Chick pea patties perfectly seasoned and deep fried. Served with hummus, tahini sauce and raw seasonal greens

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Falafel

2 cups dried chickpeas

1/2 tsp baking soda (for soaking)

1 cup yellow onion, roughly chopped

4 cloves Garlic cloves

1 cup fresh parsley, packed

1/2 cup fresh cilantro, packed

2 tsp Ground cumin

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

1/2 tsp Baking powder

3 tbsp all-purpose flour (or chickpea flour)

1/2 tsp black pepper

1/4 tsp chili flakes (optional)

4 1/4 cup (1 l) vegetable oil (for deep frying)

Hummus

1 cup canned chickpeas, drained and rinsed

3 tbsp Tahini

2 tbsp ReaLemon lemon juice

1 clove Garlic, minced

2 tbsp olive oil

2 tbsp water (to thin)

1/2 tsp Celtic sea salt

Tahini Sauce

4 tbsp Tahini

2 tbsp ReaLemon lemon juice

4 tbsp water

1 clove Garlic, minced

1/2 tsp Celtic sea salt

Greens & Garnish

3 cups mixed raw seasonal greens (lettuce, radish, cucumber, cherry tomatoes, etc.)

4 wedges fresh lemon wedges

1 tbsp extra virgin olive oil

1/4 tsp Celtic sea salt

1 tsp toasted sesame seeds (optional)

Method

Falafel

Soak chickpeas

Place dried chickpeas in a large bowl and cover with cold water by at least 2 inches. Stir in 1/2 tsp baking soda. Soak 12–24 hours at room temperature, until chickpeas are doubled and very soft. Drain and rinse well.

Process mixture

Transfer drained chickpeas to a food processor. Add chopped onion, garlic, parsley, cilantro, cumin, coriander, 1.5 tsp salt, black pepper and chili flakes if using. Pulse in 8–12 short bursts, scraping down sides as needed, until mixture is finely ground but not pureed — it should hold together when pinched. Avoid over-processing into a paste.

Bind and rest

Dump mixture into a bowl. Stir in 3 tbsp flour and 1/2 tsp baking powder. If mixture seems wet, add an additional 1 tbsp flour. Cover and refrigerate 30–60 minutes to firm up (this helps form patties and prevents falling apart in oil).

Form patties

Divide mixture into 8 equal portions. With damp hands, shape each portion into a compact ball or slightly flattened patty about 2.5–3 inches across. Place on a tray lined with parchment and chill briefly while heating oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2.5 inches (enough to submerge patties). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds or a breadcrumb dropped into oil sizzles and rises steadily.

Fry falafel

Fry patties in batches of 3–4, careful not to overcrowd. Gently lower patties into hot oil with a slotted spoon and fry 3–4 minutes per side until deep golden brown and crisp, turning once. Total fry time 5–6 minutes per patty depending on size. Adjust heat to keep oil around 325–350°F (160–175°C).

Drain

Transfer fried falafel to a wire rack or paper towel–lined tray to drain. Sprinkle lightly with a pinch of salt while still hot. Keep warm in a low oven (200°F / 95°C) on a tray while finishing remaining batches.

Hummus

Combine 1 cup drained canned chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil and 1/2 tsp salt in a blender or food processor. Blend until smooth, adding up to 2 tbsp water to reach a creamy, spreadable consistency. Taste and adjust lemon, salt or tahini. Transfer to a serving bowl and drizzle a little olive oil on top.

Tahini Sauce

Whisk together 4 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove and 1/2 tsp salt. Gradually whisk in 4 tbsp water (more if needed) until sauce is smooth and pourable. Adjust salt or lemon to taste. If sauce thickens, thin with a little additional water or olive oil.

Greens & Assemble

Toss mixed raw seasonal greens with 1 tbsp olive oil, 1/4 tsp salt and a squeeze of lemon to lightly dress.

To serve (8 pieces): Arrange a smear of hummus on each plate or on a communal platter. Place 2 falafel patties per serving on top or beside the hummus. Drizzle tahini sauce over falafel and greens, sprinkle toasted sesame seeds if using, and add a lemon wedge. Serve immediately while falafel are crisp.