The trick to the best falafel is actually to use raw, soaked chickpeas, rather than fully cooked. You can make these with canned chickpeas, but the results will be a bit of a creamier texture. We love the way the raw chickpeas result in a crispy outside, but keep a texture and bite in the inside.
- Cook Time
- Prep Time
- 15 Falafel BallsServings
- 7 ounces dried chickpeas, soaked overnight
- 1 small onion
- 5 cloves garlic
- ½ cup fresh flat-leaf parsley
- ½ cup fresh cilantro leaves
- 1 teaspoon baking powder
- 5 tablespoons all-purpose flour or chickpea flour for gluten free
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Extra virgin olive oil, for frying
1 Drain and rinse chickpeas, set aside.
2 In food processor finely chop all other ingredients.
3 Add chickpeas to processor and pulse just enough to mash and mix ingredients, but not too much that it becomes a paste.
4 Adjust seasoning to taste and let sit for at least 2 hours.
5 Heat frying pan with a nice layer of oil or use a deep fryer.
6 Roll about 15 balls from the batter and fry until browned on all sides.
7 Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, fried eggplant, fried onions, schug and pickled cabbages.