🧆 Classic Falafel (Crispy Middle Eastern Chickpea Fritters)

🌱 Ingredients (Makes 18–20 falafels)

Main Ingredients:

• 1 cup dried chickpeas (NOT canned)

• 1 small onion, roughly chopped

• 3–4 cloves garlic

• ½ cup fresh parsley

• ½ cup fresh cilantro

• 2–3 Tbsp fresh dill (optional but amazing)

Seasoning:

• 1½ tsp salt

• 1 tsp cumin

• 1 tsp coriander powder

• ¼ tsp black pepper

• ¼ tsp cayenne pepper or paprika

Binding:

• ½–1 tsp baking soda

• 2–3 Tbsp flour or chickpea flour (only if needed)

For Frying:

• Oil (vegetable, canola, or sunflower)

👩‍🍳 Instructions

Step 1 — Soak the Chickpeas

• Add dried chickpeas to a large bowl.

• Cover with plenty of water.

• Soak overnight (12 hours) until tripled in size.

(This step is crucial — canned chickpeas will make mushy falafel.)

Step 2 — Blend the Mixture

In a food processor, add:

• Soaked (drained) chickpeas

• Onion

• Garlic

• Parsley

• Cilantro

• Dill

• Spices

Blend in pulses until mixture is grainy, not paste-like.
It should hold together when pressed.

Step 3 — Add Baking Soda & Chill

• Mix in baking soda.

• Chill mixture in the fridge for 30–60 minutes to firm up.

Step 4 — Shape

• Form small balls or patties using hands or a falafel scoop.

• If too loose, add 1–2 tablespoons flour.

Step 5 — Fry

• Heat oil to 180°C (350°F).

• Fry falafels for 3–4 minutes until crispy and deep golden brown.
  OR
  Bake at 200°C (400°F) for 20–25 minutes (brush with oil).
  Air fryer works too (180°C for 15–18 minutes).

🍽️ How to Serve Falafel

Perfect with:

• Pita bread

• Tahini sauce

• Hummus

• Pickles

• Tzatziki

• Fresh salad (tomato, cucumber, parsley, lemon)

⭐ Tips for Perfect Falafel

• Don’t overblend — texture should be coarse.

• Fry immediately after shaping to prevent them from cracking.

• Adding baking soda helps keep them soft inside.

• If mixture falls apart, add a little flour.