Real falafel is made from soaked, uncooked dried chickpeas — never canned. The texture is completely different: light and crisp on the outside, green and herby inside. Once you make this version, you understand what falafel is supposed to be.
What You Need
- 1 cup dried chickpeas, soaked 12+ hours (do NOT use canned chickpeas)
- 1 small onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh flat-leaf parsley
- ½ cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne
- 1 tsp fine salt
- ½ tsp baking soda
- Oil for frying
Method
- Drain soaked chickpeas — they should be swollen and hydrated but still completely raw. Do NOT cook them.
- Pulse chickpeas in a food processor until very finely ground but not paste-like.
- Add onion, garlic, herbs, spices, and baking soda. Pulse until combined and bright green. Do not over-process.
- Refrigerate the mixture for 30 minutes — this helps them hold together.
- Form into small patties or balls.
- Deep-fry in oil at 375°F for 3–4 minutes until deeply golden, or pan-fry in ½ inch of oil, turning once.
- Drain on a wire rack.
Tips & Notes
- Canned chickpeas make dense, falling-apart falafel. Soaked raw chickpeas are non-negotiable.
- If the mixture won't hold together, add 1 tbsp flour and refrigerate 15 more minutes.
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