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Falafel (Middle Eastern Chickpea Fritters)

Name: Falafel (Middle Eastern Chickpea Fritters)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 250 g Dried chickpeas; 0.5 each Onion; 3 clove Garlic; 1 handful Cilantro; 1 handful Parsley; 1.5 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Salt; 0.5 tsp Baking soda; 1 tbsp Sesame seeds; 3 cup Oil for frying

Crispy deep-fried balls of ground chickpeas (or fava beans) seasoned with herbs and spices — the Middle East's beloved vegetarian street food. It began as Egypt's ta'amiya and spread across the region. Great in pita or on a mezze platter with hummus.

Ingredients

4servings

Dried chickpeas · soaked overnight (NOT cooked!)250 g
Onion · roughly chopped0.5 each
Garlic3 clove
Cilantro · leaves & stems1 handful
Parsley1 handful
Spices
Ground cumin1.5 tsp
Ground coriander1 tsp
Salt1 tsp
Baking soda · for crisp, fluffy texture0.5 tsp
Sesame seeds · optional, to coat1 tbsp
Oil for frying · deep pan3 cup

Steps

Soak the chickpeas in water overnight (8+ hours). Never boil them — grinding raw beans is what keeps the falafel from falling apart.
⏲ 10 min
Pulse the soaked chickpeas, onion, garlic, cilantro, parsley, and spices in a food processor to a coarse, sandy texture (crumbly, not a paste).
⏲ 3 min
Chill the mix for at least 30 minutes. Stir in the baking soda right before frying.
⏲ 30 min
Shape into bite-size balls or patties. Coat in sesame seeds if you like.
Heat oil to 170-175C (340-350F) and fry until deep golden and crisp, 3-4 minutes.
⏲ 4 min
Drain on paper towels and serve warm with pita, tahini sauce, and salad.

Tips & Variations

Variations

Ta'amiya (Egyptian): Made with skinned fava beans instead of chickpeas — greener and moister.
Pita sandwich: Stuff pita with falafel, salad, tahini, and pickles.
Mezze platter: Serve with hummus, baba ganoush, and tabbouleh.
Oven/air-fryer: Less oil — brush the surface and bake at 200C (400F); lighter, if less crisp.

Tips

Use soaked dried beans, not canned chickpeas — canned are too wet and fall apart when fried.
Don't cook the beans — grinding them raw is what holds the shape.
Keep the mix crumbly, not smooth; it should just hold together when squeezed.
Add the baking soda right before frying for a fluffy interior.
Oil that's too cool gets absorbed — keep it above 170C (340F), and test-fry one first.

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