Traditional Fried Falafel

This is how falafel is supposed to be made: start with dried chickpeas soaked overnight, never canned.

The raw soaked beans get blended with onion, parsley, cumin, and coriander into a coarse mixture that holds together just barely when shaped.

Deep frying transforms those fragile patties into golden orbs with shattering crusts and fluffy, herb-flecked interiors.

Stuff them into warm pita pockets with tahini sauce, pickled vegetables, and hot sauce for the full Middle Eastern street food experience.

Pro Tips

• Never use canned beans: Canned chickpeas have too much moisture. They’ll make mushy falafel that falls apart in the oil. Only dried beans soaked overnight work.
• Texture like breadcrumbs: Don’t blend into a paste. You want fine breadcrumb texture with some visible chickpea pieces for falafel that holds together but stays light.
• Test one first: Fry a single patty to check the texture. If it falls apart, pulse in 1-2 tablespoons flour. If it’s too dense, the mixture was over-blended.
• Oil temperature matters: Keep oil at 350F. Too cool and they absorb grease; too hot and they burn outside while staying raw inside.
• Gentle shaping: Form patties with wet hands, shaping them just enough to hold together. Over-handling makes them dense.

Variations

• Add fresh herbs: Mix in 2 tablespoons fresh cilantro or mint along with the parsley.
• Spice it up: Increase cumin to 2 teaspoons or add ½ teaspoon ground cardamom for aromatic depth.
• Sesame coating: Roll formed patties in sesame seeds before frying for extra crunch and nutty flavor.