Falafel is een Midden-Oosters gerecht van gemalen gedroogde kikkererwten, kruiden en specerijen, meestal gevormd tot balletjes of schijfjes en goudbruin gefrituurd. Deze versie begint met ongekookte, geweekte kikkererwten voor een stevige, kruidige binnenkant en een knapperige korst; ingeblikte kikkererwten zijn hiervoor geen goede vervanging.
Ingredients
- 1 cup (200 g) dried chickpeas, picked over and rinsed
- ½ small yellow onion (about 60 g), roughly chopped
- ¾ cup (15 g) loosely packed fresh parsley leaves and tender stems
- ½ cup (10 g) loosely packed fresh cilantro leaves and tender stems
- 3 garlic cloves (about 12 g), peeled
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon baking soda
- 1 tablespoon (8 g) all-purpose flour or chickpea flour
- 1 tablespoon (15 ml) water, only if the mixture needs help binding
- 4 cups (950 ml) neutral frying oil, such as canola or sunflower oil, or enough for 1½–2 inches (4–5 cm) in a heavy pot
Instructions
- Soak the chickpeas. Put the dried chickpeas in a large bowl and cover them with at least 3 inches (7.5 cm) of cold water. Leave at room temperature for 12 hours, or overnight. They will expand considerably. Drain and rinse well; do not boil them. Properly soaked, raw chickpeas should be tender enough to bite but still firm.
- Make the falafel mixture. Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, baking soda and flour to a food processor. Pulse, scraping down the bowl as needed, until the mixture resembles coarse, damp crumbs and holds together when pressed. Avoid processing it into a smooth paste. If it seems too dry to clump, pulse in the tablespoon of water; if it feels wet or pasty, add another teaspoon of flour.
- Chill. Transfer the mixture to a covered bowl and refrigerate for 1 hour. This firms it up and makes shaping easier. If you need to prepare ahead, it can rest, covered, in the refrigerator for up to 24 hours.
- Shape the falafel. Scoop about 2 tablespoons (30 g) of mixture at a time and press it firmly into balls or small patties about 1½ inches (4 cm) wide. You should get about 16 pieces. If a piece cracks, squeeze it together gently; a loose mixture may need a little more flour and a few minutes of chilling.
- Heat the oil. Pour the oil into a heavy, deep pot, filling it no more than halfway. Heat over medium to medium-high heat to 350°F (175°C), checking with a frying thermometer. Keep the pot attended, use dry utensils, and keep water away from hot oil. Set a wire rack over a tray or line a plate with paper towels.
- Fry in batches. Carefully lower 4–5 falafel into the oil without crowding the pot. Fry for about 3–4 minutes, turning once if needed, until deeply golden and crisp. Keep the oil near 350°F (175°C); if it drops too much, the falafel can absorb oil, while oil that is too hot can brown the outside before the center is cooked. Transfer to the rack or paper towels and repeat with the remaining mixture. Let the oil return to temperature between batches. Serve hot.
Tips
- Start with dried chickpeas. Canned chickpeas are already cooked and hold more moisture, so the mixture is likely to break apart or turn soft. For reliable texture, soak dried chickpeas and leave them uncooked before grinding.
- Use a food processor in short pulses. The mixture should look granular, not creamy. A smooth paste can make dense falafel; a few visible chickpea pieces help the centers stay light.
- Test one piece first. Fry a single falafel to check that it holds together and tastes properly seasoned. If it falls apart, mix in a little flour and chill the mixture longer; if it is too mild, adjust the seasoning before frying the rest.
- Keep the oil safe. Use a deep, heavy pot and do not fill it more than halfway. Never leave hot oil unattended or add wet falafel to it; lower pieces gently to reduce splashes.
Serving Suggestions
Serve falafel in warm pita or flatbread with chopped tomatoes, cucumber, lettuce or shredded cabbage, pickled turnips, and tahini sauce. For a plate, arrange them with hummus, a chopped salad, olives and warm bread. A squeeze of lemon brightens the herbs and spices, while a spoonful of yogurt sauce or a little hot sauce adds a creamy or fiery contrast. If serving a group, put the toppings and sauces on the table so everyone can assemble their own meal.
Variations
For a greener, more herb-forward result, increase the parsley and cilantro by a small handful each, keeping the mixture coarse. Add a pinch of cayenne or chili flakes for heat, or a little ground cardamom for a warmer spice note. Chickpea flour is a useful gluten-free alternative to all-purpose flour and keeps the flavor close to the original; all-purpose flour works just as well as a binder. Falafel recipes vary across the Middle East and surrounding regions, so the balance of herbs and spices is flexible rather than fixed.
Storage and Reheating
For food safety, refrigerate cooked falafel within 2 hours of cooking, in a covered container. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet in a 375°F (190°C) oven for about 8–12 minutes, turning once, until hot throughout; leftovers should reach 165°F (74°C). An air fryer also works: heat at 350°F (175°C) for about 4–6 minutes, checking that the centers are hot. Microwaving is quick but softens the crisp exterior.
Freeze cooked falafel in a single layer until firm, then transfer to a freezer-safe container for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for about 15–20 minutes, or until hot throughout. You can also freeze shaped, uncooked falafel; fry them from thawed after defrosting overnight in the refrigerator, and do not leave them at room temperature to thaw.
Frequently Asked Questions
Can I use canned chickpeas?
No, not for this method. They are already cooked and too moist to give the characteristic crisp outside and tender, structured center. Use dried chickpeas soaked for 12 hours, then drained without cooking.
Why are my falafel falling apart?
The mixture may be too wet, too smooth or insufficiently chilled, or the oil may not be hot enough. Keep the mixture coarse, chill it for an hour, press the pieces firmly, and fry a test falafel before cooking the rest. Add a little flour if needed.
Can I bake falafel instead of frying it?
Yes, but expect a drier, less evenly crisp result. Brush or spray shaped patties generously with oil and bake at 425°F (220°C) for roughly 20–25 minutes, turning halfway, until browned and hot throughout. Air-frying is another option; lightly oil the pieces and cook at about 375°F (190°C), turning once.
Can I prepare the mixture in advance?
Yes. Keep it covered in the refrigerator for up to 24 hours, then shape and fry it while cold. The mixture may darken slightly from the herbs, but that is normal. Do not leave soaked chickpeas or prepared mixture sitting out for hours.
How do I know the oil is ready without a thermometer?
A thermometer gives the most dependable result. Without one, drop in a small crumb of mixture: it should bubble steadily and rise to the surface without immediately browning. If the oil smokes, it is too hot; turn off the heat and let it cool before continuing.
Can I freeze falafel?
Yes. Freeze cooked falafel for up to 3 months, or freeze shaped uncooked pieces on a tray before packing them. Reheat cooked falafel until hot throughout; thaw uncooked pieces in the refrigerator before frying so they cook evenly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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