Directions
- 1Place the dried chickpeas in a large bowl and cover them with at least 4-5 inches of cold water.
- 2Let the chickpeas soak on your countertop for at least 18 hours, and up to 24 hours, ensuring they are firm but breakable with a fingernail.
- 3After soaking, drain the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels to remove excess surface moisture.
- 4Roughly chop the onion while the chickpeas drain.
- 5Wash the parsley and cilantro thoroughly and dry them well, using a salad spinner if available, as tender stems contain significant flavor.
- 6Add the drained, dried chickpeas, chopped onion, garlic cloves, parsley, and cilantro to the bowl of a food processor.
- 7Pulse the mixture in short bursts, about 15-20 times, and scrape down the sides of the bowl.
- 8Process until the mixture resembles coarse sand or fine gravel, avoiding over-processing into a paste.
- 9Transfer the ground mixture to a large bowl.
- 10Add the ground cumin, ground coriander, sea salt, black pepper, and optional cayenne pepper to the mixture.
- 11Mix everything together with a spoon or your hands until well combined.
- 12Add the baking soda and mix it in gently.
- 13Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours, to allow flavors to meld and the mixture to firm up.
- 14Form the chilled mixture into small balls or slightly flattened discs, about 1.5 inches in diameter, using a falafel scoop, small cookie scoop, or your hands.
- 15Place the formed falafel on a baking sheet lined with parchment paper.
- 16For Classic Deep-Frying: Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat to 350-360°F (175-180°C).
- 17Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon, avoiding overcrowding.
- 18Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
- 19Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain, sprinkling with a tiny pinch of salt while hot.
- 20For Pan-Frying: Pour about ½ inch of oil into a large skillet and heat over medium-high heat.
- 21Carefully place falafel patties in the skillet, ensuring not to crowd them.
- 22Fry for 2-3 minutes per side, until golden brown and crisp, then transfer to a wire rack to drain.
- 23For Baking: Preheat your oven to 400°F (200°C).
- 24Lightly brush the formed falafel patties with olive oil and place them on a parchment-lined baking sheet.
- 25Bake for 25-30 minutes, flipping them halfway through, until golden and firm.
- 26For Air Frying: Preheat your air fryer to 375°F (190°C).
- 27Lightly spray the air fryer basket and the falafel with oil.
- 28Arrange the falafel in a single layer in the basket, leaving space between them.
- 29Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Ingredients
- 1.5 cups Dried Chickpeas
- 1.5 packed cups Fresh Parsley, large bunch, leaves and tender stems
- 1.5 packed cups Fresh Cilantro, large bunch, leaves and tender stems
- 0.5 Large Yellow Onion, roughly chopped
- 4 to 6 cloves Garlic, peeled
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1.5 teaspoons Fine Sea Salt
- 0.5 teaspoon Freshly Ground Black Pepper
- 0.25 to 0.5 teaspoon Cayenne Pepper or Red Pepper Flakes
- 1 teaspoon Baking Soda
- 4 to 6 cups Neutral Oil for Frying (like canola, vegetable, sunflower, or grapeseed oil)
Equipment
large bowlcolanderclean kitchen towel or paper towelssalad spinnerfood processorspoonplastic wrapbaking sheetparchment paperfalafel scoopsmall cookie scoopheavy-bottomed pot or Dutch oveninstant-read or candy thermometerslotted spoonwire racklarge skilletovenair fryer
Tips
- Embrace the Coarse Texture: Do not blend the mixture into a smooth paste; a slightly coarse, crumbly texture creates air pockets for a lighter interior.
- The Chill is Non-Negotiable: Chill the mixture for at least an hour to hydrate starches, firm up the mixture, and prevent it from falling apart during cooking.
- Master Your Oil Temperature: For frying, maintain oil temperature at 350-360°F (175-180°C) using a thermometer to avoid greasy or burnt falafel.
- Don’t Crowd the Pan: Cook in small batches to maintain stable oil temperature and ensure even cooking and crispiness.
- Make Ahead and Freeze for Later: Formed falafel can be frozen and cooked directly from frozen, adding a few extra minutes to cooking time.
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