Photo: Anagoria · CC BY-SA 4.0
Falafel (Middle Eastern Chickpea Fritters)
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
- 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
- ⏲ 10 min
Soak the chickpeas in water overnight (8+ hours). Never boil them — grinding raw beans is what keeps the falafel from falling apart.
- ⏲ 3 min
Pulse the soaked chickpeas, onion, garlic, cilantro, parsley, and spices in a food processor to a coarse, sandy texture (crumbly, not a paste).
- ⏲ 30 min
Chill the mix for at least 30 minutes. Stir in the baking soda right before frying.
Shape into bite-size balls or patties. Coat in sesame seeds if you like.
- ⏲ 4 min
Heat oil to 170-175C (340-350F) and fry until deep golden and crisp, 3-4 minutes.
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.
The basics behind this dish
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Heat Control: Preheating, Oil, and Reading the PanThe same ingredients become a different dish depending on pan temperature. When to add the oil, how to read heat by sound, and which dishes want low heat instead.
More of the same kind
More from this country
Egyptian →
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