Falafel

Name: Falafel
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean Diet
Ingredients: 400 g dried chickpeas — soaked; 1 onion; 4 cloves garlic; 1 cup parsley and cilantro; 1 tsp cumin; 1 tsp coriander; for frying oil; to taste fine sea salt

25 minutes prep 40 minutes cook Serves 4 vegan

Falafel is a staple of the Levantine diet, a beloved dish that finds its way onto tables from Beirut to Amman. Its origins are steeped in the region's culinary history, where chickpeas are a pantry essential and frying is an art form. This home-friendly recipe captures the essence of those bustling kitchens, making falafel an accessible joy for everyday cooks.

When done right, falafel should be a harmony of crispness and tenderness, with a flavor profile that speaks of the earth and the garden. The chickpeas bring a nutty richness, while the herbs impart a fresh vibrancy. A touch of cumin and coriander underscores its savory depth, making each bite a celebration of simple, honest ingredients.

Ingredients

400 gdried chickpeas — soaked
1onion
4 clovesgarlic
1 cupparsley and cilantro
1 tspcumin
1 tspcoriander
for fryingoil
to tastefine sea salt

Method

Rinse 400 g of dried chickpeas thoroughly under cold water and then soak them in a large bowl filled with water for at least 12 hours or overnight. This will soften the chickpeas, making them easier to blend and ensuring a smooth texture in your falafel.
After soaking, drain the chickpeas well and transfer them to a food processor. Add 1 chopped onion, 4 cloves of garlic, and 1 cup of a mix of parsley and cilantro. This combination of ingredients will provide the base flavor and aroma for your falafel.
Add 1 teaspoon of cumin and 1 teaspoon of coriander to the food processor. These spices will impart a warm, earthy flavor typical of Mediterranean cuisine. Pulse the mixture until you achieve a coarse, grainy texture, similar to wet sand. Be careful not to over-process; you don't want a paste.
Transfer the mixture to a bowl and season it with fine sea salt to taste. Mix everything well with your hands or a spatula to ensure the spices and herbs are evenly distributed throughout the chickpea mixture.
Shape the mixture into small balls or patties, about the size of a walnut. This size will ensure even cooking and a crispy exterior while maintaining a soft interior.
In a deep skillet, heat enough oil for frying over medium-high heat. You want the oil to be hot enough that a small piece of the mixture sizzles immediately upon contact. Carefully add the falafel balls in batches, ensuring not to overcrowd the pan.
Fry the falafel for about 3-4 minutes on each side, or until they are golden brown and crispy. The falafel should have a firm exterior and a fragrant aroma. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
Finish your falafel with a squeeze of fresh lemon juice or a sprinkle of additional chopped herbs before serving. This will add a bright, fresh flavor that complements the warm spices and herbs in the falafel. Serve immediately to enjoy the contrast of the crispy exterior and tender interior.