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Falafel

This recipe guides you through making crispy, flavorful falafel patties from scratch, along with a creamy White Bean Yogurt Sauce. The process involves blending chickpeas with fresh herbs and spices, chilling the mixture, shaping it into patties, and then frying until golden brown. It’s perfect for a satisfying meal served with fresh garnishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 165.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/4 cups cooked chickpeas
  • 3 scallions coarsely chopped
  • 1 large clove garlic coarsely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon cayenne pepper
  • Generous 1/4 cup coarsely chopped parsley
  • Generous 1/4 cup coarsely chopped cilantro
  • 1 egg
  • 1 lemon juiced
  • Kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup flour plus 1/4 cup flour for shaping patties
  • Vegetable oil for frying
  • Lettuce for garnish
  • Chopped salted tomatoes for garnish
  • Grated cucumber for garnish
  • White Bean Yogurt Sauce recipe follows
  • 3/4 cup cooked white beans
  • 1 small garlic clove coarsely chopped
  • 1/4 cup plain yogurt
  • 1/2 lemon juiced
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Puree the white beans garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

Equipment

  • 1 Food Processor Essential for combining falafel ingredients and preparing the sauce.
  • 1 Large Saute Pan For deep-frying the falafel patties.
  • 1 Instant-Read Thermometer Crucial for maintaining optimal oil temperature for frying.
  • 1 Slotted Spoon or Spider For safely removing falafel from hot oil.
  • 1 Wire Rack with Paper Towels For draining excess oil from fried falafel.

Method
 

  1. In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
  2. Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
  3. Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
  4. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
  5. Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

Notes

Achieving the perfect falafel texture is key. Do not over-process the chickpea mixture; a slightly coarse texture ensures a good bite and prevents a gummy interior. Chilling the mixture for 30 minutes is vital as it helps the patties hold their shape during frying. Maintain the oil temperature at a consistent 360°F (180°C) to ensure a crisp, golden exterior and cooked interior without being greasy. Fry in small batches to prevent the oil temperature from dropping significantly, which can lead to soggy falafel. For enhanced flavor, consider adding a pinch of baking soda along with the baking powder for extra lightness, and a touch more fresh lemon zest to the falafel mixture.