Ingredients
- 1 ½ cups (290g) dried chickpeas: The non-negotiable foundation. Using dried chickpeas that have been soaked (not cooked!) is the secret to achieving the perfect fluffy texture, as canned chickpeas hold too much water and will result in a mushy falafel.
- 1 small yellow onion, roughly chopped: Provides a sweet and savory aromatic base that deepens the overall flavor profile.
- 4–5 cloves garlic, peeled and roughly chopped: Lends its signature pungent, spicy kick that is essential to authentic falafel.
- 1 cup fresh parsley, loosely packed: This is not a garnish; it’s a core ingredient that provides a fresh, peppery, and bright green flavor and color.
- 1 cup fresh cilantro, loosely packed: Works in tandem with the parsley to add a complex, citrusy, and herbaceous note.
- 1 ½ teaspoons ground cumin: Delivers a warm, earthy, and slightly smoky flavor that is characteristic of Middle Eastern cuisine.
- 1 teaspoon ground coriander: Adds a sweet, floral, and citrusy note that complements the cumin perfectly.
- ½ teaspoon cayenne pepper (optional): For those who enjoy a subtle background heat. You can adjust this to your personal preference or omit it entirely.
- 1 ½ teaspoons fine sea salt: Crucial for enhancing all the other flavors and bringing the mixture to life.
- ½ teaspoon black pepper: Adds a touch of sharp, woody spice.
- 2 tablespoons all-purpose flour (or chickpea flour for gluten-free): Acts as a binder, helping the falafel balls hold their shape during baking and contributing to a slightly crispier exterior.
- 1 teaspoon baking powder: A key ingredient that helps to lighten the interior texture, making the falafel balls fluffy and airy rather than dense.
- 2–3 tablespoons extra virgin olive oil: Used for brushing the falafel before baking, this helps them achieve a beautiful golden-brown color and a satisfyingly crisp crust.
Instructions
This is the most crucial step and requires planning. Place the dried chickpeas in a large bowl and cover them with at least 3-4 inches of cold water. They will triple in size as they rehydrate. Let them soak on the counter for a minimum of 18 hours, or up to 24 hours. Do not be tempted to cut this time short, and absolutely do not cook the chickpeas. After soaking, drain them thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels. The drier they are, the better the falafel texture will be.
In the bowl of a large food processor, add the soaked and dried chickpeas, chopped onion, garlic, parsley, cilantro, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper. Pulse the mixture in short, 1-second bursts. Scrape down the sides of the bowl frequently. Continue pulsing until the mixture is finely minced and has a texture resembling coarse sand or couscous. Be very careful not to over-process. You do not want a smooth paste like hummus; the mixture should still have visible texture. Over-processing will lead to dense, gummy falafels.
Transfer the falafel mixture to a large bowl. Sprinkle the flour and baking powder over the top. Using a spoon or your hands, gently mix until just combined. Do not overmix. Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours. This chilling step is vital. It allows the flavors to meld together and, more importantly, helps the mixture firm up, making it much easier to shape and preventing the balls from falling apart during baking.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Remove the chilled falafel mixture from the refrigerator. Using a tablespoon or a small cookie scoop for uniformity, scoop out portions of the mixture (about 1.5 tablespoons each). Gently roll the portions between your palms to form compact balls, about 1.5 inches in diameter. You can also flatten them slightly into small patties if you prefer, which can help them cook even more evenly. Place the formed falafel balls on the prepared baking sheet, leaving a little space between each one to allow for air circulation.
Pour the olive oil into a small bowl. Using a pastry brush, gently brush the top and sides of each falafel ball with a light coating of olive oil. This is the key to getting a crispy, golden-brown exterior without deep frying. Bake for 15-20 minutes. Then, carefully remove the baking sheet from the oven, flip each falafel ball over, and brush the other side with a little more olive oil. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the falafel balls are firm to the touch, deeply golden brown, and crisp on the outside.
Remove the falafel from the oven and let them cool for a few minutes on the baking sheet before serving. They are best enjoyed warm and fresh.
Nutrition
- Serving Size: one normal portion
- Calories: 280