Cook and Scale
Crispy Falafel
4 servings · 35 min total
Shatteringly crisp chickpea fritters packed with herbs and spices, served in warm pita. A Middle Eastern street-food icon.
Ingredients
- 480 g chickpeas, drained
- 1 onion, roughly chopped
- 4 garlic
- 30 g fresh parsley
- 30 g fresh cilantro
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- 3 tbsp wheat flour
- 1 tsp baking powder
- salt to taste
- 5 dl vegetable oil, for frying
- 4 pita bread, to serve
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the falafel mixture — Pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and chilli powder in a processor to a coarse, sandy paste that just holds together.
- 2.
Chill and shape the balls — Stir in the flour, baking powder, and salt. Chill the mixture for 30 minutes, then shape into 16 walnut-sized balls.
- 3.
Fry the falafel — Heat the oil to 170°C and fry the falafel in batches for 6 minutes, turning, until deep golden and crisp. Drain on paper and serve in warm pita.