Middle Eastern·Appetizer
Crispy Chickpea Falafel
A classic, 'beanie' style falafel made from scratch using dried chickpeas. These deep-fried fritters are incredibly crispy on the outside while remaining moist and flavorful on the inside, perfect for pita sandwiches or dipping in tahini.
Prep
15m
Cook
5m
Total
150m
Serves
4
Method
- 01
Place dried garbanzo beans in a large bowl and cover with several inches of cold water. Let them soak at least overnight, or up to 24 hours, until they have doubled in size.
Watch · 0:52
- 02
Drain the soaked beans very well. Transfer them into a food processor along with the diced onion, minced garlic, chopped parsley, salt, pepper, cumin, coriander, and cayenne.
Watch · 1:45
- 03
Add the baking soda, flour, and lemon juice. Pulse the food processor on and off until the mixture is very finely ground but not yet a smooth puree or paste. Scrape down the sides halfway through to ensure an even grind.
Watch · 2:16
- 04
Transfer the mixture to a bowl, press it down firmly, cover, and refrigerate for 1 to 2 hours to allow the flavors to meld and the mixture to become easier to shape.
Watch · 3:06
- 05
Using a small sorbet scoop or your hands, form the mixture into small balls. If shaping by hand, moisten your fingers with water to keep the dough from sticking and to ensure smooth edges.
Watch · 3:36
- 06
Heat vegetable oil to 350°F (175°C). Carefully drop the falafel into the hot oil and fry for about 5 minutes, or until they are deep golden brown and crispy on the outside. Drain on a wire rack or paper towels before serving.
Watch · 3:55
From Chef John
“Damp hands make smooth balls, and it really is true.”
“One of the big decisions with a falafel mix is do you want it more bready or more beanie? And I prefer beanie.”
“When I meet someone that doesn't like falafel, I have to admit I'm a little suspicious.”