Classic Falafel

Crispy on the outside, tender on the inside, these classic falafel patties are a Middle Eastern delight, perfect for wraps or as a standalone snack.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 cup dried chickpeas

0.5 medium onion

4 cloves garlic cloves

0.5 cup fresh parsley

0.5 cup fresh cilantro

0.25 cup all-purpose flour

2 tsp ground cumin

1 tsp ground coriander

0.25 tsp cayenne pepper

1.5 tsp salt

0.5 tsp black pepper

3 cup vegetable oil

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1
Rinse and drain the dried chickpeas thoroughly. Soak them in a large bowl of cold water overnight, or for at least 8 hours. Drain well.
2
Finely chop the half onion, mince the garlic cloves, and chop the fresh parsley and cilantro.
3
In a food processor, combine the drained chickpeas, chopped onion, minced garlic, chopped parsley, and chopped cilantro. Pulse until the mixture is finely ground but not puréed – it should resemble coarse sand.
4
Add the all-purpose flour, cumin, coriander, cayenne pepper, salt, and black pepper to the food processor. Pulse again until well combined.
5
Transfer the mixture to a bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
6
Heat approximately 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F.
7
Form the falafel mixture into small patties, about 1.5 inches in diameter. You should get about 16-20 patties.
8
Carefully add the falafel patties to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, flipping halfway through, until golden brown and crispy.
3 min
9
Using a slotted spoon, remove the falafel from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Sprinkle with the remaining 0.5 tsp salt.
10
Serve hot with your favorite dipping sauce or in pita bread.

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