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Classic Falafel

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About 15 falafel Easy
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Ingredients (14)

  • 1 ½ cups (8 ounces) dried chickpeas
  • ½ medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ¼ cup packed chopped fresh flat-leaf parsley
  • ¼ cup packed chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • Vegetable oil for frying
Nutritional Information
  • Calories92
  • Fat4.42g
  • Saturated fat0.33g
  • Trans fat0.03g
  • Carbs10.48g
  • Fiber2.12g
  • Sugar1.84g
  • Protein3.3g
  • Cholesterol
  • Sodium59.54mg
  • Nutritional Analysis per serving (15 servings) Powered by

Using raw chickpeas (soaked for at least 12 hours to soften) yields falafel with a great texture, soft on the inside, crunchy on the outside. Serve warm, with cucumber-yogurt sauce, tahini sauce, or harissa, and fresh pita bread.

Game plan: Make a batch of Cucumber-Yogurt Sauce before you begin.

Instructions

  1. 1In a large bowl, soak the chickpeas in cold water to cover by 2–3 inches. Leave at room temperature for at least 12 hours and up to 24 hours.
  2. 2Drain the chickpeas well in a colander. Add them to the bowl of a food processor. Add all the remaining ingredients except for the oil for frying. Pulse until the ingredients are nearly pulverized but not too pasty.
  3. 3In a saucepan, warm 2 to 3 inches of oil over medium-high heat to about 350°F.
  4. 4Scoop up heaping tablespoons of the chickpea mixture and shape it into balls or small patties, then carefully drop it into the hot oil, being sure not to add too many falafels at once. Fry until browned, turning occasionally, about 4 minutes.
  5. 5Using a slotted spoon, transfer to paper towels to drain. Serve warm or at room temperature.
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