Crispy Chickpea Falafel That Holds Together Every Time
Falafel is the street-food favorite that took the world by storm, both for its flavor and because it’s filling and fully plant-based. Little balls of chickpeas and herbs, crisp on the outside and fragrant green on the inside, tucked into bread with tahini and veggies for a sandwich you simply can’t resist.
The golden rule: use soaked chickpeas that haven’t been cooked, because cooked ones make the falafel fall apart in the oil. And let the mixture rest in the fridge before shaping so it firms up nicely.
Crispy Chickpea Falafel That Holds Together Every Time
المقادير
Method
- Drain the soaked chickpeas thoroughly (do not boil them).
- Blend the chickpeas with the onion, garlic, parsley, cilantro and spices in a food processor until you get a cohesive, fairly smooth mixture.
- Add the salt and baking soda, then let the mixture rest in the fridge for half an hour.
- Shape into balls or small patties, and sprinkle with sesame seeds if you like.
- Fry in hot oil over medium heat until golden and crispy.
- Lift them out onto paper towels and serve with bread, tahini and salad.
ملاحظات
Resting the mixture in the fridge helps it hold together.
Add baking soda for a lighter texture.
Frequently asked questions
Why does my falafel fall apart in the oil?
The most common reason is using cooked chickpeas or a mixture that's too wet; use soaked chickpeas and let the mixture rest.
Can I bake falafel?
Yes, brush them with oil and bake until browned, but frying gives a much crispier result.
Can I freeze falafel mixture?
Yes, shape it and freeze it raw, then fry straight from the freezer.
Photo: Wikimedia Commons — CC BY-SA
