🧆 Chickpea Falafel Recipe

Uncooked, Easy, and Flavorful with a Crispy Exterior and Soft Interior

This version of falafel is easy to prepare, flavorful, and is fried directly from the raw mixture, ensuring a crispy exterior with a soft, herby interior.

Ingredients:

• 1 can (400g) chickpeas (or 1 ½ cups cooked chickpeas)

• 1 small onion, roughly chopped

• 2-3 garlic cloves, minced

• 1 bunch fresh parsley (about ½ cup), chopped

• 1 bunch fresh cilantro (about ½ cup), chopped

• 1 teaspoon cumin

• 1 teaspoon coriander

• ½ teaspoon ground paprika

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 tablespoon flour (chickpea or all-purpose flour)

• 1 teaspoon baking powder

• 2-3 tablespoons olive oil (for frying)

• Optional: ½ teaspoon chili flakes (for a spicy kick)

• Optional: 1 tablespoon lemon juice (for extra tang)

Instructions:

1. Prepare the Chickpeas:

   • If using canned chickpeas, drain and rinse them thoroughly.

   • For dry chickpeas, soak them overnight, drain, and cook until soft.

2. Blend the Mixture:

   • In a food processor, add the chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt, and pepper.

   • Pulse until the mixture is coarse but well-combined (do not blend until smooth). You should have small chickpea bits and a rough paste.

   • Add the flour and baking powder, and pulse again until incorporated. The flour helps bind the mixture, and the baking powder gives it a light texture.

   • Optional: Add chili flakes for heat or a squeeze of lemon juice for extra freshness.

   • If the mixture feels too wet or doesn’t hold its shape when formed into balls, add a little more flour until it holds together well.

3. Chill the Mixture:

   • Transfer the falafel mixture to a bowl, cover with plastic wrap, and chill in the fridge for at least 30 minutes. Chilling makes it easier to form into balls and helps them stay together when frying.

4. Form the Falafel:

   • Once chilled, use your hands or a spoon to form small balls or patties, about 1-1½ inches in diameter. If the mixture is too sticky, wet your hands with a little water.

5. Fry the Falafel:

   • Heat olive oil in a large frying pan over medium-high heat. You need enough oil to coat the bottom of the pan.

   • Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes per side until golden and crispy.

   • Use a slotted spoon to remove the falafel and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

   • Serve your falafel warm with pita bread, tahini sauce, hummus, or a fresh salad. You can also drizzle some olive oil or top with pickled vegetables for extra flavor.

Optional Serving Suggestions:

• Add sliced tomatoes, cucumbers, and lettuce for a refreshing wrap.

• Serve with a side of yogurt or tzatziki sauce for a creamy dip.

• Pair with a simple tabbouleh or fattoush salad for a fresh, vibrant meal.

Enjoy your crispy, homemade falafel! By not cooking the mixture before frying, you'll preserve its flavor and texture, ensuring a perfect crispy exterior and tender inside.