Crispy Falafel Patties (Print Version)
Make golden, crispy falafel from dried chickpeas and aromatic herbs. Perfectly seasoned for wrapping with veggies or dipping in sauces.
# Ingredients:
→ Base Mix
01 -
2 cups dry chickpeas (don't use canned or cooked ones)
02 -
3/4 cup chopped fresh cilantro (no stems)
03 -
1/2 teaspoon baking soda
04 -
1 cup parsley leaves with no stems
05 -
1 small onion, cut into four parts
06 -
7 to 8 garlic cloves, peeled
07 -
1/2 cup fresh dill leaves (stems removed)
→ Spices
08 -
1 tablespoon ground cumin
09 -
Salt, adjust to your taste
10 -
1 tablespoon ground black pepper
11 -
1 teaspoon optional cayenne pepper
12 -
1 tablespoon ground coriander
13 -
2 tablespoons toasted sesame seeds
14 -
1 teaspoon baking powder
→ Cooking Essentials
15 -
Frying oil
→ Optional Add-ons
16 -
Pita bread pockets
17 -
Tahini dressing
18 -
Baby arugula greens
19 -
Pickled vegetables
20 -
Diced or chopped fresh tomatoes
21 -
Crisp cucumbers, diced or chopped
# Steps:
01 -
A day before cooking, put dried chickpeas with the baking soda in a big bowl filled with water. Make sure the water covers the chickpeas by over 2 inches. Leave them to soak all night for around 18 hours, or until soft enough. Once ready, fully drain and dry them.
02 -
Using a food processor fitted with a blade, combine the soaked chickpeas, parsley, cilantro, dill, garlic, onion, and all the spices (salt, pepper, cumin, coriander, cayenne). Run it in 40-second bursts until everything sticks together as a coarse mixture.
03 -
Move the prepared mixture into an airtight container. Let it sit in the fridge for at least 1 hour or as long as overnight until cooking time.
04 -
Once you're ready to fry, stir some baking powder and the toasted sesame seeds into the mixture, ensuring it's combined evenly.
05 -
Use damp hands to grab a spoonful of the mix. Mold it into round patties, each about 1/2 inch thick. Wet hands stop the mix from sticking while you're forming the shapes.
06 -
Pour enough oil into a medium pan so it's 3 inches deep. Heat over medium-high until you see soft bubbles (about 375°F). Fry the falafel patties in small batches for 3–5 minutes, or until the outsides are crispy and golden brown. Be sure not to overcrowd the pan.
07 -
After frying, place the cooked falafel on paper towels or in a colander to remove extra oil. You can serve them warm in pita pockets or on a small plate with cucumbers, tomatoes, tahini, and arugula.
# Helpful Notes:
01 -
For the best texture, only use dried chickpeas; canned ones won't work.
02 -
To bake instead of fry: Place patties on a greased baking sheet, brush lightly with olive oil, and bake at 350°F for 15 to 20 minutes. Flip halfway.
03 -
To freeze, shape your mix into patties. Lay them flat on a parchment-lined tray in the freezer. Once hard, transfer to a freezer bag. They'll last up to a month and can be cooked straight from frozen.
04 -
If your mixture keeps falling apart, try mixing in 1–1½ tablespoons flour, or you can use a single egg. This isn't traditional, but it helps.