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Spectacular Street-Style Falafel – vegetarian recipe
Stav Kogan

Spectacular Street-Style Falafel

The secret to truly spectacular, street-style falafel is using soaked, uncooked chickpeas. This simple step creates a fritter that’s unbelievably crispy and golden on the outside, with a moist, fluffy, and vibrantly herbed interior.
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Prep Time 1 day 15 minutes
Cook Time 15 minutes
Total Time 1 day 30 minutes
Servings: 5 serving
Calories: 335
Ingredients Method Nutrition

Ingredients
  

  • 1¾ cups (about 350g / 12.3 oz) dried chickpeas, or 1 cup dried chickpeas and ¾ cup dried split fava beans
  • 2 large cloves garlic, peeled and lightly crushed
  • 1 small onion, quartered
  • 1 tablespoon (15 ml / 0.5 fl oz) ground cumin
  • 1 teaspoon (5 ml / 0.2 fl oz) ground coriander
  • 1 scant teaspoon cayenne pepper, or to taste
  • 1 cup (240 ml) packed fresh parsley or cilantro leaves
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon baking soda
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh lemon juice
  • Neutral oil for frying, such as grapeseed or corn oil
  • Never use canned chickpeas. The recipe's signature fluffy texture comes from using dried chickpeas that have been soaked, not cooked.
  • Ensure your oil is hot enough before frying. If the oil isn't at least 350°F (175°C), the falafel will absorb too much oil and become greasy instead of crispy.
  • For a richer flavor, add ¼ cup of toasted sesame seeds and 3 tablespoons (45 ml / 1.5 fl oz) of tahini to the food processor along with the other .

Method
 

  1. Place the dried beans in a large bowl and cover with water by at least 3-4 inches, as they will triple in volume. Soak for a full 24 hours, adding more water if needed to keep them fully submerged.
  2. Drain the soaked beans thoroughly.
  3. Transfer them to a food processor along with the garlic, onion, cumin, coriander, cayenne, parsley/cilantro, salt, pepper, baking soda, and lemon juice.
  4. Pulse the mixture until it's finely ground but not a completely smooth paste—a slightly coarse, crumbly texture is perfect. Scrape down the sides of the bowl as needed. Avoid adding water, but if the machine struggles, add 1 tablespoon (15 ml / 0.5 fl oz) at a time, keeping the mixture as dry as possible.
  5. Pour neutral oil to a depth of at least 2 inches in a large, deep saucepan over medium-high heat.
  6. Heat the oil to approximately 350°F (175°C). A small pinch of the falafel mixture should sizzle immediately when dropped in.
  7. Scoop heaping tablespoons of the mixture and form them into 1-inch balls or small, slightly flattened patties. Carefully place them in the hot oil, frying in batches to avoid overcrowding the pan.
  8. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain.
  9. Serve immediately or at room temperature.
  10. Keep the mixture as dry as possible.
  11. Adding too much water will cause the falafel to fall apart in the fryer. The mixture should be crumbly but hold its shape when pressed together.

Nutrition

Calories: 335kcalCarbohydrates: 35gProtein: 13gFat: 17g

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