Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 2 cups of chickpeas in water for 12 hours or longer until they double in size.
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You must adhere to the full soaking time, otherwise the chickpeas will remain hard and will not blend into a smooth and uniform paste.
Drain the soaked chickpeas completely of water.
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You must drain the chickpeas thoroughly, otherwise the dough will be too watery and will not hold its shape during shaping and frying.
Cut 1 onion, measure 1/4 cup of parsley and 1/4 cup of coriander, and slice 4 garlic cloves.
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Vegetables must be cut evenly, otherwise large unchopped pieces will appear inside the dough.
Mix the chickpeas, sliced onion, 1/4 cup parsley, 1/4 cup coriander, and 4 sliced garlic cloves together in a bowl until the ingredients are evenly distributed.
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The ingredients must be mixed thoroughly to ensure flavors blend before moving on to the grinding process.
Place the mixture in a food processor, blend while adding a little bit of water, scrape the sides as needed, and continue blending until it reaches this consistency.
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Do not add too much water all at once, otherwise the dough will turn into liquid and you will not be able to shape it.
Transfer the mixture to a wooden bowl, then add 1 tsp of coriander, 1 tsp of cumin, 1/4 tsp of baking soda, and salt to taste, and mix everything together.
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Make sure to distribute the baking soda and spices completely in the dough, otherwise the flavor and crispiness will vary from piece to piece.
Shape the falafel using a falafel mold or hands, press on the sides only and make a small hole in the center.
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Do not press hard on the center of the patty while shaping, otherwise the falafel will lose its crispiness and become dense inside.
The frying oil is very hot; drop the pieces gently along the side of the pan to avoid hot oil splashing and burning your skin, and use the skimmer carefully.
Fry the falafel patties in hot oil on medium heat until golden and crispy, then drain them.
local_fire_departmentMedium heat, about 4 to 5 minutesWatch out
Do not put too many pieces in the pan at once, otherwise the oil temperature will drop and the falafel will fall apart.
Arrange the crispy falafel on a serving plate with french fries, pickles, and sauces.
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Make sure to serve the falafel hot and crispy for the best taste and texture.
