Falafel (Mediterranean Chickpea Fritters)
Falafel is a beloved chickpea dish from the Mediterranean and the Middle East. Dried chickpeas are soaked for 24 hours, then ground with onion, garlic, and spices like cumin and coriander, shaped into balls, and fried until golden. Crisp outside and moist and nutty inside, it works as a vegetarian protein side or as a filling for salads and sandwiches.
Ingredients
Main
- Dried chickpeas2 cups (soaked 24 hrs)
- Onion1 medium
- Garlic7-8 cloves
- Toasted sesame seeds2 tbsp
- Baking powder1 tsp
- Avocado oil (for frying)As needed
Spices & Herbs
- Dried parsley1 tbsp
- Cilantro1 tbsp
- Dried dill1/2 tbsp
- Ground cumin1 tbsp
- Ground coriander1 tbsp
- Black pepper1 tbsp
- Cayenne pepper1 tsp (or fine chili powder)
- Himalayan salt2 tsp
Directions
- 1
Use dried chickpeas soaked for 24 hours; cooked or canned chickpeas cannot be substituted. Soak them for at least 18 hours.
- 2
Rinse the chickpeas soaked overnight and drain them in a sieve.
- 3
Since you will use a food processor (or blender) instead of a knife, cut the onion into rough cubes and leave the garlic cloves whole.
- 4
If everything won't fit at once, add the onion and garlic in batches. If your blender struggles without liquid, use a food processor instead.
- 5
Add the salt, onion, garlic, and toasted (or ground) sesame seeds to the soaked chickpeas and grind together.
- 6
Stir a few times with a silicone spatula and pulse five or six times until the coarse texture is gone.
- 7
Transfer the ground chickpeas, onion, garlic, and sesame to a large bowl.
- 8
Measure and add the baking powder and all the remaining herbs and spices.
- 9
Mix well so the ingredients don't clump in one spot, then use a measuring spoon to shape them into evenly sized round patties.
- 10
Pour a bit more avocado oil than for pan-frying into a hot pan, bring it up to temperature, then lower the heat and fry until golden, 1-2 minutes per side.
- 11
To bake instead, preheat the oven to about 200C (400F) and bake for 15 minutes, drizzling generously with olive or avocado oil so they don't turn dry or crumble.
- 12
Apart from the soaking time, it comes together quickly. Enjoy it as a side dish or as protein in a salad. It's even better with a Greek yogurt dressing or tzatziki sauce.
Tips
Always use dried chickpeas soaked for 24 hours (at least 18); cooked or canned chickpeas won't work. They cook faster than you'd expect, so fry just 1-2 minutes per side until golden. To bake, cook for 15 minutes at about 200C (400F), drizzling generously with olive or avocado oil so they don't dry out or fall apart. They taste even better with a Greek yogurt dressing or tzatziki sauce.