Falafel
Crisp outside, green and fluffy inside. Made with soaked dried chickpeas and lots of herbs, served with tahini sauce.
- 40 min25 prep · 15 cook
- MediumDifficulty
- 600 kcalper serving
Ingredients
- Dried chickpeas, soaked overnight250 g
- Onion1
- garlic3 cloves
- Fresh parsley30 g
- Fresh coriander30 g
- Ground cumin2 tsp
- Ground coriander1 tsp
- Baking soda1 tsp
- Tahini4 tbsp
- Lemon1
- Sunflower oil, for frying1 l
- Pitta bread, to serveto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Drain the soaked chickpeas well and dry them. Never use canned chickpeas: the falafel would fall apart.
- 2
Blitz the chickpeas with the onion, garlic, herbs, spices and salt until finely chopped but not a paste.
- 3
Chill the mix, then stir in the baking soda.
- 4
Shape into small balls or patties, pressing them firmly.
- 5
Fry in batches in hot oil until deep golden, then drain on kitchen paper.
- 6
Whisk the tahini with the lemon juice, a pinch of salt and cold water until smooth. Serve the falafel in pitta with the sauce.
Tips and questions
- Can I use canned chickpeas?
- No, this is the classic mistake: cooked chickpeas are too wet and the falafel fall apart in the oil. Use dried chickpeas soaked overnight.
- Can I bake them instead of frying?
- Yes: brush with oil and bake at 200 °C for about 25 minutes, turning halfway. They will be less crisp but still good.
- Can I freeze them?
- Freeze the raw shaped balls on a tray, then bag them; fry from frozen for a minute or two longer.
Enjoy your meal!
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