Traditional Middle Eastern Falafel, made with dried chickpeas, crispy outside and tender inside

Traditional falafel recipe, as it's made in the Middle East (Lebanon, Syria, Egypt, Palestine, etc.). This version uses dried chickpeas (not canned) for an authentic texture, crispy on the outside and soft on the inside.

Falafels – Traditional Recipe

Ingredients (for 4 servings)

• 250 g dried chickpeas

• 1 medium onion

• 3 to 4 garlic cloves

• 1 bunch flat-leaf parsley

• 1 small bunch fresh cilantro

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder (optional, for extra fluffiness)

• Salt and pepper to taste

• 1 to 2 tablespoons flour (only if needed to bind)

• Frying oil

Preparation

1. Soak the chickpeas:
   Soak the dried chickpeas in cold water for at least 12 hours (overnight). Do not cook them! Drain and dry well with a clean towel.

2. Make the falafel mixture:
   In a food processor, pulse the soaked chickpeas with:

• The onion roughly chopped

• The garlic

• The parsley

• The cilantro

• The spices, salt, and pepper

Pulse until you get a coarse, homogeneous dough that isn't too smooth. You should be able to form balls that hold together. If needed, add a bit of flour.

3. Rest the dough:
   Transfer the mixture to a bowl. Add the baking soda (and baking powder if using). Mix well, cover, and let rest at room temperature for 30 minutes.

4. Form the falafels:
   Shape the dough into balls or small patties with your hands or a special falafel scoop. Don’t compact them too much to keep them light.

5. Fry the falafels:
   Heat oil in a deep fryer or large pot to 180°C. Fry the falafels in small batches for 3 to 4 minutes, until golden brown. Drain on paper towels.

Serving Suggestions

Serve hot in pita bread, with salad, fresh vegetables (tomato, cucumber, onion), and a sauce such as:

• Tahini (sesame paste + lemon + garlic + water)

• Garlic yogurt (or veganized sauce)

• Hummus

Tips

• Do not use canned chickpeas: They would make the falafels too soft and they would fall apart during frying.

• You can freeze the raw dough or the cooked falafels for later use.