Break Kitchen | Episode 12: Crispy Chickpea Falafel at Home

Following the rice dishes, desserts and soups featured in previous episodes, Episode 12 of “Break Kitchen” presents a practical and budget-friendly Arab recipe suitable for breakfast or dinner: chickpea falafel with a crispy crust and tender center, along with steps to help the patties hold together without becoming heavy.

Recipe Information

Preparation time: 20 minutes, plus 8–12 hours for soaking the chickpeas
Cooking time: 20 minutes
Servings: 4

Ingredients

• 250 grams dried chickpeas (about 1½ cups), soaked for 8–12 hours and thoroughly drained
• 1 small onion, quartered
• 3 garlic cloves
• ½ cup fresh parsley, coarsely chopped
• ½ cup fresh cilantro, coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground dried coriander
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon baking soda
• 1 tablespoon sesame seeds, optional
• 2–3 tablespoons chickpea flour, as needed to help the mixture hold together
• Vegetable oil suitable for frying, enough for deep-frying

Preparation

1. Prepare the chickpeas: Thoroughly drain the soaked chickpeas and dry them as much as possible. Do not use canned chickpeas for this method, as they contain more moisture and may make the mixture too soft.
2. Grind the mixture: Place the chickpeas, onion, garlic, parsley and cilantro in a food processor, and process in batches until you have a relatively fine, grainy mixture—not a smooth paste.
3. Add the spices: Add the cumin, dried coriander, pepper, salt, baking soda and sesame seeds, then mix well.
4. Rest the mixture: Cover the bowl and refrigerate for 30 minutes. If the mixture still seems moist after resting, add the chickpea flour one tablespoon at a time until it can be shaped.
5. Shape the falafel: Form small patties or balls of similar size, pressing them gently so they hold together.
6. Fry in batches: Heat the oil to about 175–180°C, then fry the falafel in batches without overcrowding the pot for approximately 3–4 minutes, until dark golden and crisp.
7. Drain and serve: Transfer the falafel to a rack or paper towels to remove excess oil, and serve hot.

Tips for Successful Falafel

• Drying the chickpeas after soaking is essential for reducing the patties’ tendency to fall apart in the oil.
• Test one patty first; if it falls apart, add a little chickpea flour and test again.
• Do not grind the mixture until it becomes creamy; a slightly grainy texture produces better results.
• Keep the oil at medium to high heat; cool oil increases fat absorption, while excessively hot oil browns the outside before the inside is cooked.

Ingredient Substitutions

You can use parsley alone if fresh cilantro is unavailable, and the sesame seeds can be omitted. For a gluten-free version, use chickpea flour and make sure the remaining packaged ingredients carry an appropriate statement if the allergy is severe.

Serving and Storage

Serve the falafel in Arabic bread with tahini, tomatoes, cucumbers and pickles, or alongside a green salad. Cool leftovers quickly and store them in an airtight container in the refrigerator, then reheat them in the oven or air fryer to restore their crispness. USDA guidelines advise that perishable foods should not be left at room temperature for more than two hours, or more than one hour when the temperature exceeds 32.2°C.

Allergy and Safety Notice

Chickpeas are legumes and may cause allergies in some people, while tahini contains sesame. When frying, avoid filling the pot with too much oil, keep water away from the hot oil, and do not leave it unattended.

The featured image is an illustrative image of falafel; photographed by yummyporky, via Wikimedia Commons, under a CC BY 2.0 license.

Useful Food Safety Source

USDA FSIS: The Two-Hour Rule for Leaving Food Out of Refrigeration.

Previous episode: Break Kitchen | Episode 11: Red Lentil Soup with Vegetables and Cumin