Crispy Falafel

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Drain the soaked chickpeas thoroughly and spread them on a tea towel to dry for 15 minutes. They should have roughly tripled in size and be soft enough to crush but still raw.

   Mark done Start 15 min timer

2. Put the chickpeas, onion, garlic and both herbs in a food processor and pulse — do not blend — until the mixture resembles coarse, damp couscous. Work in two batches for an even texture.

   Mark done

3. Tip into a bowl and mix in the cumin, ground coriander, chilli, salt and pepper.

   Mark done

4. Refrigerate for at least 1 hour. This lets the starch hydrate and the mixture firm up.

   Mark done

5. Just before frying, mix in the bicarbonate of soda and sesame seeds. Adding it early makes the falafel dense.

   Mark done

6. Squeeze the mixture firmly into walnut-sized balls or patties. If it will not hold, pulse a small portion again to release more starch.

   Mark done

7. Heat the oil to 175°C / 350°F. Fry a test falafel — if it breaks up, chill the mixture longer or pulse it finer.

   Mark done

8. Fry six at a time for 3 to 4 minutes until deep brown and crisp, turning once.

   Mark done Start 3 min timer

9. Drain on a rack and serve immediately in warm pita with tahini sauce, tomato and pickles.

   Mark done

Chef’s Tips

• Never use tinned chickpeas. It is the one rule that cannot be broken.
• Pulse, do not purée. A smooth paste fries into dense, heavy falafel.
• The mixture can be made a day ahead; add the bicarbonate only at the moment of frying.

Pairing Suggestions

• Mint tea or a cold lager
• Serve with hummus, tahini sauce and pickled vegetables
• Follow with baklava

Storage & Reheating

The raw mixture keeps 2 days refrigerated and freezes 2 months. Fried falafel keeps 2 days; re-crisp at 200°C / 390°F for 6 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.