Falafel (8 Pieces) Recipe
Make Falafel (8 Pieces) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Falafel Mixture
For Frying / Finishing
Method
Soak and Prepare Chickpeas
Soak chickpeas
Place 1 cup dried chickpeas in a large bowl and cover with at least 3 cups cold water (they will more than double). Soak overnight (8–12 hours) at room temperature. Do not use canned chickpeas — the texture will be wrong.
Drain
After soaking, drain and rinse the chickpeas well. Pat them dry lightly with a clean towel or let air-dry for 10–15 minutes so excess surface moisture evaporates.
Make Falafel Mixture
Roughly chop aromatics
Combine the drained chickpeas, 1/2 cup chopped parsley, 1/4 cup chopped cilantro (if using), 1/2 cup roughly chopped yellow onion, and 2 garlic cloves in the bowl of a food processor. Pulse several times to break up the mixture.
Process to coarse paste
Process in 10–15 short pulses, scraping down the sides as needed, until the mixture is coarse and holds together when pressed — similar to coarse sand with small pea-size bits. Do not over-process into a smooth paste.
Add seasonings and binders
Transfer mixture to a bowl (or keep in the processor). Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp baking powder, 2 tbs all-purpose flour (or chickpea flour), 1 tsp kosher salt, and 1/4 tsp black pepper. Pulse or fold gently to combine. If mixture seems too wet to form, add an extra 1 tablespoon flour.
Chill the mixture
Cover and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the mixture and helps the falafel hold their shape while frying.
Shape Falafel
Portion
Line a tray with parchment. Using a small ice-cream scoop (about 1.5 tablespoons) or a tablespoon, scoop 8 portions from the chilled mixture. Press gently to form compact balls or slightly flattened disks about 1 1/2 inches wide. Wetting your hands lightly helps prevent sticking.
Rest
Place shaped falafel on the prepared tray and refrigerate for 10–15 minutes while heating the oil. This helps them hold together when frying.
Fry Falafel
Heat oil
Pour about 1 cup neutral oil into a heavy skillet or Dutch oven to a depth of roughly 1/2 to 3/4 inch (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of the mixture sizzles and browns in about 30–45 seconds.
Test and fry
Gently slide 1 test falafel into the oil. If it holds together and browns evenly, proceed. Fry falafel in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed so the exterior browns without burning and the interior cooks through.
Drain
Use a slotted spoon to transfer fried falafel to a plate lined with paper towels to drain briefly. Keep cooked falafel warm on a wire rack in a low oven (200°F / 95°C) if frying in multiple batches.