Levantine cuisine · Vegetable Dishes

Falafel

Crispy outside, herb-green and fresh inside – the Levant's famous chickpea fritters.

Ingredients · for 4 servings

• 300 g dried chickpeas
• 1 onion
• 4 garlic cloves
• 1 bunch parsley
• 1/2 bunch cilantro
• 1.5 tsp cumin
• 1 tsp coriander seed (ground)
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tbsp sesame seeds
• Oil for deep-frying

Instructions

1. Soak the chickpeas in plenty of cold water for at least 12 hrs – canned, pre-cooked chickpeas won't work, the mixture would fall apart.
2. Drain the soaked chickpeas and pulse with the onion, garlic, parsley and cilantro in a food processor until fine but not mushy – the mixture should stay coarse-grained.
3. Mix in the spices, salt and baking soda and let the mixture rest in the fridge for 30 min.
4. With damp hands, shape into walnut-sized balls and flatten slightly; coat in sesame seeds.
5. Heat the oil to 170 °C and deep-fry the falafel in batches for 3–4 min until deep golden brown.
6. Drain on paper towels and serve immediately – classically in flatbread with tahini sauce, tomatoes and pickles.