Falafel

Ingredients

• ●*For the falafel:**
• ●2 cups (400 g) dried chickpeas, soaked for 18-24 hours in cold water (not canned)
• ●1 medium onion, roughly chopped
• ●1 cup firmly packed fresh flat-leaf parsley
• ●¾ cup firmly packed fresh cilantro
• ●4 cloves garlic
• ●1 tablespoon ground cumin
• ●1 tablespoon ground coriander
• ●½ teaspoon cayenne pepper
• ●1 teaspoon salt
• ●½ teaspoon baking powder
• ●2 tablespoons all-purpose flour (or chickpea flour)
• ●Vegetable oil for deep frying (about 3 inches depth)
• ●Sesame seeds for coating (optional)
• ●*For the tahini sauce:**
• ●½ cup (120 g) tahini (well-stirred)
• ●¼ cup (60 ml) fresh lemon juice
• ●1 clove garlic, grated
• ●½ teaspoon salt
• ●4-6 tablespoons cold water (enough to thin to a pourable consistency)
• ●*To serve:**
• ●Warm pita pockets
• ●Diced tomatoes and cucumbers
• ●Pickled turnips
• ●Shredded lettuce
• ●Hot sauce or amba (pickled mango sauce)

Method

1. **Drain the chickpeas.** After soaking 18-24 hours, they should have roughly doubled in size. Drain thoroughly and pat dry. They should be soft enough to break between your fingers but still have a slightly grainy texture — not mushy.
2. **Process the falafel.** Add the drained chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cayenne, and salt to a food processor. Pulse in short bursts — you want a coarse, grainy mixture (like wet sand), not a paste. Scrape down the sides several times. Stop before it becomes a smooth hummus-like consistency. Transfer to a bowl, cover, and refrigerate for 30 minutes (this firms it up).
3. **Add the binders.** Sprinkle the baking powder and flour over the chilled mixture. Mix with your hands until just combined.
4. **Shape.** Using a falafel scoop, small ice cream scoop, or your hands, form the mixture into balls about 1½ inches in diameter (slightly larger than a walnut). Gently flatten them into thick discs — they should be about ¾ inch thick. If desired, press one side into sesame seeds.
5. **Fry.** Heat oil to 175°C (350°F) in a deep pot or Dutch oven. Use a thermometer — temperature matters. Carefully lower 4-5 falafel at a time into the oil (don't crowd). Fry for 3-4 minutes, turning once, until deeply golden brown and crispy all over. The interior should be bright green when you break one open. Drain on a wire rack set over a sheet pan (not paper towels — they steam and lose crispiness).
6. **Make the tahini sauce.** Whisk tahini, lemon juice, garlic, and salt together. Add cold water a tablespoon at a time, whisking well — the tahini will seize and thicken before it loosens. Keep adding water until you reach a smooth, pourable consistency.
7. **Serve** in warm pita pockets with vegetables, pickles, and a generous drizzle of tahini sauce.
8. *Storage:** Uncooked falafel mixture keeps refrigerated for 2 days. Formed, uncooked falafel freeze well — lay on a tray, freeze until solid, then bag. Fry from frozen, adding 1-2 extra minutes. Cooked falafel keep 3 days refrigerated — reheat in a 190°C (375°F) oven for 10 minutes to re-crisp. Tahini sauce keeps 1 week refrigerated.