Falafel
This recipe creates traditional Middle Eastern falafel from scratch. Chickpeas, herbs, and spices are processed, chilled, shaped into patties, and deep-fried until golden brown and crispy. A simple white bean yogurt sauce is provided as an accompaniment, making for a delicious vegetarian dish.
Equipment
- 1 Food Processor For combining and pulsing ingredients.
- 1 Large Bowl For chilling the falafel mixture.
- 1 Large Saute Pan For frying the falafel patties.
- 1 Instant-Read Thermometer Essential for monitoring oil temperature.
- 1 Plate Lined with Paper Towels For draining fried falafel.
Ingredients
Main
- 2 1/4 cups cooked chickpeas
- 3 scallions coarsely chopped
- 1 large clove garlic coarsely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon cayenne pepper
- Generous 1/4 cup coarsely chopped parsley
- Generous 1/4 cup coarsely chopped cilantro
- 1 egg
- 1 lemon juiced
- Kosher salt
- 1 1/2 teaspoons baking powder
- 1/3 cup flour plus 1/4 cup flour for shaping patties
- Vegetable oil for frying
- Lettuce for garnish
- Chopped salted tomatoes for garnish
- Grated cucumber for garnish
- White Bean Yogurt Sauce recipe follows
- 3/4 cup cooked white beans
- 1 small garlic clove coarsely chopped
- 1/4 cup plain yogurt
- 1/2 lemon juiced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Puree the white beans garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.
Instructions
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
Notes
Ensure your oil reaches and maintains the specified temperature (360°F). Too cool oil results in greasy falafel; too hot oil burns the outside before the inside cooks. Do not overcrowd the pan when frying; work in batches to maintain oil temperature and achieve even browning. Chilling the mixture is crucial for easier handling and shaping of the patties. While the recipe lists garnishes, these falafel are excellent served in pita bread with tahini sauce or hummus instead of the white bean sauce, or as part of a mezze platter.