How to Make Authentic Falafel

Wash and soak dried chickpeas in water (with a tsp of baking soda) for at least 8 hours. Drain well using a colander before grinding.

In a food processor, add the drained chickpeas, preferred herbs, roughly chopped onion, peeled garlic cloves, cumin powder, green chillies, and salt.

Blend until coarsely ground with some texture, scraping the sides of the food processor as needed. Do not add water.

Transfer the mixture to a bowl, add baking soda and sesame seeds, and mix well. Refrigerate for at least 1 hour to firm up.

Using an ice cream scoop, shape the mixture into patties. Refrigerate for 30 minutes before frying if desired.

Drop the shaped patties in hot oil, allowing them to fry for a few seconds before gently mixing. Fry in low medium heat.

Deep fry the patties until golden brown on all sides, about 8 to 10 minutes. Serve with pita bread, tahini sauce, or side salad.

Equipment Needed

Dietary

Allergens