Falafel Recipe
6 Pc of Falafel served with pickles, Lettuce, Tahini splash of hummus and Pita Bread on the side.
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Ingredients
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Falafel
Tahini Hummus & Accompaniments
Method
Falafel
- 1
Soak chickpeas
Place 1 cup dried chickpeas in a large bowl and cover with at least 3 cups cold water. Soak for 12–24 hours at room temperature until chickpeas have doubled and are very soft. Do not use canned chickpeas for authentic texture unless you drain and dry them and adjust binder.
- 2
Drain and rinse
Drain soaked chickpeas and rinse well. Pat dry with a towel or let sit in a colander to remove excess surface moisture for 10–15 minutes.
- 3
- 4
Season and bind
Add ground cumin, ground coriander, salt, black pepper, cayenne (if using), baking powder and 2 tablespoons flour to the processed mixture. Pulse a few times to combine. Taste a small pinch (raw) for seasoning and adjust salt/spices. If mixture is too wet and won't hold, add up to 1 more tablespoon flour. Let the mixture rest 10–20 minutes in the fridge to firm up.
- 5
Shape falafel
Using wet hands or a small ice-cream scoop, form the mixture into 6 equal balls (about 1.5–2 inches each) or slightly flattened patties. Place on a tray and chill 10 minutes to help them hold shape.
- 6
Heat oil
Pour vegetable oil into a medium skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a small piece of mixture — it should sizzle immediately and brown gently.
- 7
Fry falafel
Carefully lower falafel into the hot oil in batches (don’t overcrowd). Fry 2.5–3.5 minutes per side until deep golden brown and crisp, turning once. Adjust heat to maintain 325–350°F so they cook through without burning. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain.
- 8
Oven-finish (optional)
For a slightly lighter finish, after frying 1–2 minutes per side, transfer pan-seared falafel to a 375°F (190°C) oven for 6–8 minutes to finish cooking through.
Tahini Hummus & Assembly
- 9
Prepare tahini splash
In a small bowl whisk 2 tablespoons tahini with 1 tablespoon lemon juice and 1–2 tablespoons water until smooth and pourable. Add 1/2 tsp minced garlic if desired and a pinch of salt. Adjust water to reach a thin drizzle consistency.
- 10
- 11
Warm pita & prep accompaniments
Warm 2 pita breads in a skillet or oven for 1–2 minutes per side until soft and pliable. Arrange washed lettuce leaves and 4 pickles on the serving plate. Cut lemon wedge for squeezing.
- 12
Assemble plate
Place 6 falafel on the plate (stack or arrange beside hummus). Drizzle the prepared tahini over the falafel and a small splash over the hummus if desired. Add a light drizzle of olive oil over hummus (optional). Place pita on the side and lettuce and pickles alongside. Serve with lemon wedge.
- 13