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Main · Middle Eastern

Falafel

Crisp outside, fluffy inside. Soaked dried chickpeas, never canned.

60 min 45 min hands-on Serves 4 Middle Eastern Kid friendly

Falafel are crisp fried fritters of ground chickpeas and herbs, golden outside and fluffy within. The classic version uses soaked dried chickpeas rather than tinned for the right texture. Served in flatbread with tahini and salad, they are a satisfying vegetarian staple.

Ingredients

  • 300 g dried chickpeas
  • 1 onion, roughly chopped
  • 4 garlic cloves
  • 1 bunch flat-leaf parsley
  • 1 small bunch coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1½ tsp salt, plus a pinch for the sauce
  • 1 tsp baking powder
  • 1 tbsp plain flour
  • 1½ L neutral oil, for frying
  • 4 tbsp tahini
  • 1 lemon, juiced
  • 4 tbsp water, cold
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 4 flatbreads

Method

  1. The night before, cover the chickpeas with plenty of cold water, since they double in size, and soak for 12 to 24 hours. Drain well and pat dry. Soaked, not cooked, chickpeas are what let falafel hold together.
  2. Pulse the chickpeas, onion, garlic, parsley and coriander leaves and tender stalks, ground cumin, ground coriander and salt in a food processor in short bursts, scraping down the sides, until finely chopped like couscous and the mixture holds together when squeezed.
  3. Tip into a bowl and stir in the baking powder and flour. Cover and chill for 20 to 30 minutes, so it firms up and shapes easily.
  4. Meanwhile, make the sauce: whisk the tahini with the lemon juice and a pinch of salt, then add the cold water a spoonful at a time until smooth and pourable. It thickens first, then loosens.
  5. Heat the oven to 100°C (80°C fan). Pour the oil into a deep, heavy saucepan at least 15cm deep, to about 5cm, and heat over a medium-high heat to 180°C, or until a cube of bread browns in 30 seconds, 8 to 10 minutes. With damp hands, press the mixture into walnut-sized balls.
  6. Fry a test ball first; if it loosens, work in another tablespoon of flour. Lower the balls in with a slotted spoon, five or six at a time, laying them away from you, and fry for 3 to 4 minutes, turning once, until deep golden. Drain on kitchen paper, keep warm in the oven and repeat, letting the oil heat back up until a bread cube browns in 30 seconds.
  7. Warm the flatbreads and fill them with the hot falafel, tomato and cucumber, then drizzle over the tahini sauce. Serve straight away, while they are still crisp.

Tips

  • Use dried chickpeas soaked overnight, not tinned, as tinned chickpeas are too wet and make the mix fall apart.
  • Do not over-blend, since a slightly coarse texture holds together and fries up light.
  • Chill the mixture before shaping so it firms up and holds its shape in the oil.

Common questions

Can I use tinned chickpeas for falafel?

It is not recommended, as they hold too much moisture and the falafel tend to disintegrate. Soaked dried chickpeas give the right texture.

Can I bake falafel instead of frying?

Yes, brush them with oil and bake until golden, turning once. They will be a little drier but still good.