How to make it
6 steps. Take it one step at a time.
Drain and rinse the soaked chickpeas well
Drain and rinse the soaked chickpeas well.
Combine the chickpeas, onion, garlic, parsley, and cilantro
In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture reaches the consistency of coarse meal. Do not over-process into a smooth paste.
Transfer the mixture
Transfer the mixture to a bowl and stir in the cumin, coriander, salt, and cayenne pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
30 minJust before frying
Just before frying, stir in the baking soda. This reacts to create a lighter, fluffier texture inside the falafel.
Heat about 2-3 inches of vegetable oil
Heat about 2-3 inches of vegetable oil in a deep pot to 350°F (177°C). Form the chickpea mixture into balls or small patties, about 1 tablespoon each.
Carefully drop the falafel
Carefully drop the falafel into the hot oil in batches. Fry for 3-4 minutes, turning once, until they are deep golden brown and crispy. Drain on paper towels.
4 min
A little kitchen wisdom
Always use dried chickpeas that have been soaked overnight. Canned chickpeas will result in a mushy texture that falls apart during frying. Ensure the oil is hot enough before frying to prevent the falafel from absorbing too much oil.
