Falafel
Real falafel is made from raw soaked chickpeas, not cooked ones — that’s why it holds together, crisps up on the outside and stays fluffy within. We’re generous with the herbs: broken open, it should be vivid green. We shallow-fry in a couple of centimetres of oil in a frying pan, which is easier than deep-frying and every bit as good.
- Prep
- 35 min
- Cook
- 25 min
- Rest
- 12 h 30 min
- Total
- 13 h 30 min
- Servings
- 4
- Level
- Medium
- Per serving
- 480 kcal
Ingredients
For the falafel
For the tahini sauce
Makes: about 24 balls, 4 servings
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Method
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Step 1: Soak the chickpeas
Cover the chickpeas with plenty of cold water — they’ll double in size — and soak for 12 hours. Drain and dry them well on a towel: excess water is the main reason falafel falls apart.
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Step 2: Pulse the mixture
In a food processor, pulse the chickpeas with the onion, garlic, parsley and coriander to fine, damp crumbs like couscous, scraping down the sides now and then. Don’t let it turn into a paste — you want visible grains.
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Step 3: Season and rest
Tip into a bowl and mix in the cumin, ground coriander, salt, pepper and baking soda. Squeeze a handful: if it holds, you’re good; if it crumbles, add chickpea flour a spoonful at a time. Chill for 30 minutes.
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Step 4: Make the tahini sauce
Stir the tahini with the lemon juice and garlic — it will seize and thicken at first, which is normal. Whisk in the water a spoonful at a time until the sauce turns pale, smooth and pourable like single cream. Season with salt.
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Step 5: Shape the balls
With damp hands, shape walnut-sized balls of about 30 g, flatten them slightly and dip the tops in sesame seeds. Press firmly but don’t compact them.
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Step 6: Fry
Heat the oil 1.5–2 cm deep in a deep frying pan to 175 °C (350 °F): a crumb of the mixture should sizzle immediately. Fry in batches without crowding, 2–3 minutes per side, until deep golden.
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Step 7: Serve hot
Drain on paper towels for a minute, then serve straight away with the tahini sauce.
Tips & variations
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Tip
Canned or cooked chickpeas won’t work here: the mixture turns gluey and falls apart in the oil.
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Tip
Fry one test ball first. If it breaks up, add another spoonful of chickpea flour and chill the mixture a little longer.
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Variation
For less oil, brush the balls with oil and bake at 200 °C for 20–25 minutes, turning halfway. The crust is less crisp but still good.
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Storage
Shaped raw balls freeze for up to a month; fry from frozen, adding a minute. Cooked falafel is best eaten fresh.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 480 kcal | 1,920 kcal |
| Protein | 15 g | 60 g |
| Fat | 28 g | 112 g |
| Carbohydrates | 43 g | 172 g |
Approximate values calculated from standard ingredient data.
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