Authentic Israeli Falafel
Yield 14 balls
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Description
Fried balls of ground chickpeas seasoned with herbs like parsley and cilantro and spices like garlic and cumin.Kosher, Vegan, Pareve
Equipment
- Food processor
- Candy/oil thermometer optional
- Slotted spoon optional
Ingredients
- 2 cups dried chickpeas Soak them in water for 12-14 hours and drain.
- 5 garlic cloves chopped
- 1/2 small onion coarsely chopped
- 1 Teaspoon cumin
- 1 Teaspoon paprika
- 1/2 Teaspoon salt
- 1 slice white bread (I like to use leftover Challah or baguette) or 1/2 cup of breadcrumbs
- 1/2 cup cilantro chopped
- 1/2 cup parsley chopped
- 1 Tablespoon sesame seeds
- 1 Teaspoon baking soda
- neutral oil for frying like canola
Instructions
Falafel:
- Place the soaked chickpeas in a food processor with garlic, onion, and spices.
- Soak the bread in water for a minute. Drain, crumble, and add to the mixture. Process until a coarse and moist texture is obtained. Or add the breadcrumbs (no soaking in water).
- Add cilantro, parsley, and sesame seeds. Pulse until the mixture reaches a fine-grain texture, like coarse sand, and not very mushy.
- Transfer to a bowl, cover, and put in the refrigerator for 1-2 hours.
When ready to fry:
- Add the baking soda to the mixture and mix well.
- Make small balls with wet hands.
- Heat the oil on medium-high until it bubbles softly. *The ideal temperature for frying falafel is between 350°F (175°C) and 375°F (190°C).
- Very carefully, drop the falafel in the oil, about 4-5 falafel at a time, and fry for 3-5 minutes until medium brown on the outside.
- Transfer the falafels to a bowl lined with a paper towel.
- Repeat with the remaining falafels. Once cooked, falafel should be crispy and medium brown on the outside and fluffy and light green on the inside.
- Serve immediately!
Notes
Always use dry chickpeas. Dry chickpeas that have been soaked in water for 12-24 hours will give you the best texture.
Chill the falafel mixture. Chilling for at least 1 hour helps with the shaping.
Fry in bubbling oil, and do not crowd the saucepan. For perfectly crispy falafel, the best option is deep frying. It’s always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted.