Chef John's Falafel

Recipe View 5 mins Prepare the Chickpeas: Place the dried chickpeas in a large bowl and cover with ample cool water. Let them soak for 12-24 hours, ensuring they are fully submerged. (Time: 12-24 hours)

Recipe View 24 hrs Drain the chickpeas thoroughly after soaking.

Recipe View 5 mins Combine and Process: In a food processor, combine the drained chickpeas, diced onion, chopped parsley, minced garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper. Process until the mixture is finely ground and holds together when pressed. You may need to scrape down the sides of the bowl periodically. (Time: 5-7 minutes)

Recipe View 1 hrs 30 mins Rest the Mixture: Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld. (Time: 1-2 hours)

Recipe View 5 mins Heat the Oil: Pour oil into a deep-fryer or a large, heavy-bottomed saucepan to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure accurate temperature. (Time: 5-10 minutes)

Recipe View 5 mins Form the Falafel: Divide the falafel mixture into approximately 12 equal portions. Moisten your hands slightly with water and roll each portion into a ball or a flattened patty shape. (Time: 5-7 minutes)

Recipe View Fry the Falafel: Carefully lower the falafel into the hot oil in batches, being careful not to overcrowd the fryer. Fry for about 5 minutes per batch, or until the falafel are golden brown and crispy. (Time: 5 minutes per batch)

Recipe View Drain and Serve: Remove the fried falafel with a slotted spoon and place them on a wire rack to drain excess oil. Serve immediately while hot and crispy.