Dried chickpeas are soaked twelve to eighteen hours and ground raw with parsley, cilantro, onion and garlic — they are never cooked first.
The mixture rests thirty minutes, is shaped into eighteen patties and pressed very lightly into panko so only a thin coarse layer sticks.
Ingredient Notes
- Dried chickpeas
- One and a half cups, soaked 12 to 18 hours; do not use canned or raw dry.
- Herbs
- A cup of parsley and half a cup of cilantro, the core of the flavour.
- Panko
- Three quarters of a cup, a light coating only.
How to Make It
Mixture ground
Pulse the soaked drained chickpeas, parsley, cilantro, onion and garlic in a food processor until finely ground but not pureed. Add cumin, coriander, salt, black pepper, baking powder, flour and lemon zest; pulse just to combine. Refrigerate the mixture 30 minutes.
Shaped and crumbed
Shape into 18 flattened balls or small patties. Press each very lightly into panko so only a thin coarse crumb layer adheres.
Fried
Heat 2 inches of neutral oil to 350°F. Fry in batches for 3 to 4 minutes, turning once, until deep golden and crisp. Drain on a rack.
Soak, Grind, Fry
The soak is the long part; the rest is quick.
Soak12 to 18 hours
Dried chickpeas in cold water.
Grind
Chickpeas, parsley, cilantro, onion and garlic pulsed finely, then spices, baking powder, flour and lemon zest.
Rest30 minutes
The mixture chilled so it holds together.
Fry3 to 4 minutes at 350°F
Shaped, pressed lightly in panko, fried in 2 inches of oil.
Success Tips
- Grind to a coarse crumb, not a paste, so the patties stay light.
- Press each patty only lightly into the panko.
- Fry in batches so the oil stays at temperature.
Why This Recipe Works
- Soaked, uncooked chickpeas hold together where canned ones turn to paste.
- Thirty minutes in the fridge firms the mixture for shaping.
- A thin panko layer gives the coarse crust without turning them into croquettes.
- Oil at 350°F cooks the centers through in three to four minutes.
Storage and Reheating
Refrigerate
Refrigerate cooked falafel up to 4 days; reheat until hot and crisp.
Serving Ideas
Serve hot with flatbread, salad and a yogurt or tahini sauce.
Frequently Asked Questions
Can I use canned chickpeas?
No. Use dried chickpeas soaked 12 to 18 hours; canned ones make the mixture too wet.
How heavy is the coating?
Light: a thin coarse panko layer pressed on, not a full breading.
