Why soak chickpeas with baking soda for this falafel recipe?

Soaking the chickpeas with baking soda overnight, or ideally 24 hours, helps to soften them significantly, contributing to a smoother blend and a more tender falafel texture.

What fresh herbs and spices are essential for authentic flavor in these falafels?

This recipe uses generous amounts of fresh parsley, coriander, and dill, along with toasted cumin seeds, coriander seeds, and black pepper, plus a pinch of cayenne for a flavorful kick.

How do I ensure my falafel comes out fluffy and not dense?

Before frying, incorporate baking powder into the rested falafel mixture. This, combined with the lemon zest, helps to create a lighter, fluffier interior texture.

What's the best way to form the falafel balls for frying?

Use wet hands or a falafel scoop to form the mixture into round balls or slider-shaped patties, typically using about 2 tablespoons per falafel. They will bind as they fry.

Can I prepare the falafel mixture ahead of time?

Yes, after mixing the spices and salt, allow the falafel mixture to rest for at least an hour, or ideally overnight in the fridge, to allow the flavors to meld and the mixture to firm up.

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Authentic Chickpea Falafel
[Vegan]

JR By: Jamie Raftery

Author Bio

Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking... Read More

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Golden brown authentic chickpea falafel balls, deep-fried until crispy, served hot and garnished with fresh parsley on a rustic plate.

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Discover more recipes with these ingredients

Chickpea

Authentic Chickpea Falafel

Dairy Free

Vegan

Light, crispy, and packed with herby aromas. The best ever chickpea falafel recipe. High in protein, fiber, and 100% gluten-free. These fried vegetarian falafels are often served along with hummus, tahini sauce, and pita bread. They’re also great served with Zhoug, a spicy Syrian herb sauce.

Ingredients You Need for Authentic Chickpea Falafel [Vegan]

9 ounces Chickpeas (18 ounces after soaking)
1 teaspoon Baking soda
.75 ounces Parsley
.75 ounces Coriander
.75 ounces Dill
2 ounces Red onion
3 each Garlic cloves
1 each Green chili (optional)
1 teaspoon Cumin seed
1 teaspoon Coriander seed
1 teaspoon Black pepper - ground
1 pinch Cayenne pepper to taste - be careful!
1 teaspoon Baking powder
.5 each Lemon zest
2 teaspoon Pink salt to taste
.75 ounces Sesame seeds (optional)

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How to Prepare Authentic Chickpea Falafel [Vegan]

Assemble all ingredients.
Soak the chickpeas in plenty of water with the baking soda overnight in the fridge, or ideally 24 hours.
Strain and rinse the chickpeas very well.
Lightly toast the cumin seeds, coriander seeds, and black peppercorns until fragrant. Blitz in a spice grinder or mortar and pestle. (Otherwise, you can use pre-ground coriander, cumin, and black pepper)
Add the chickpeas, washed herbs, onion, chili, garlic to blender and blend until smooth.
Transfer to a mixing bowl and stir in the spices and salt.
Allow this mix to rest at least an hour or ideally - overnight.
Before cooking: Add the sesame seeds (optional), lemon zest to freshen up the mix, add baking powder for fluffiness and mix everything very well.
Form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tablespoons of mixture per falafel. You can make them smaller or larger depending on your personal preference.
The falafel balls will stick together loosely at first but will bind nicely once they begin to fry.
Heat the oil in a pan or deep fat fryer to 375°F
Deep fry the falafels in batches and cook until golden brown on the outside - approx 3 minutes.
Drain on paper towel and serve straight away!