Step 1 of 9
Soak chickpeas overnight (16 hours minimum) in plenty of cold water. They'll triple in size.
Step 2 of 9
Drain the chickpeas. Spread on a clean cloth and pat dry. This is the most important under-emphasised step — wet chickpeas make wet falafel.
Step 3 of 9
Pulse the chickpeas, onion, garlic, parsley, cilantro, and all the spices in a food processor — in batches if needed — until the mixture is the texture of damp couscous. Don't over-process; you want grains visible, not paste.
Step 4 of 9
Tip into a bowl. Cover. Rest in the fridge 30 minutes — this firms the mixture.
Step 5 of 9
Heat the oil in a deep pot to 180°C / 350°F.
Step 6 of 9
Just before frying, stir the baking soda into the mixture. Shape into walnut-sized balls (about 25 g each) with damp hands — a falafel scoop helps.
Step 7 of 9
If using, roll each ball in sesame seeds.
Step 8 of 9
Fry in batches of 6–8, never crowding, for 3–4 minutes until deep mahogany-brown and crisp. The falafel should float almost immediately and brown evenly.
Step 9 of 9
Drain on paper towels. Serve immediately, while the crust still crackles, with warm pita, tahini sauce, pickles, and chopped cucumber-tomato.
Ingredients 15
the base
- 300 g dried chickpeas
- 1 medium yellow onion, roughly chopped
- 5 cloves garlic
the herbs
- Large bunch flat-leaf parsley, stems and leaves, roughly chopped
- Large bunch cilantro, stems and leaves, roughly chopped
the spices
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp black pepper, freshly cracked
- 1.5 tsp fine sea salt
the finish
- 1 tsp baking soda
the crust
- 60 g sesame seeds (optional, for coating)
the fry
- 1 L neutral oil, for deep-frying
the serve
- Warm pita, pickled turnips, sliced cucumber and tomato, hummus and tahini sauce, for serving