Falafel
Crispy on the outside, bright green and herbaceous on the inside, made from soaked chickpeas.
- Preparation
- 30 min
- Cook/bake time
- 20 min
- Total
- 12 hr 50 min
- Difficulty
- Medium
- Calories
- 546 kcal
- Servings
- 4
- Prep
- 30 min
- Cooking & baking
- 20 min
- Resting
- 12 hr
Only 50 min of that is hands-on – the rest takes care of itself.
Crispy on the outside, bright green and herbaceous on the inside, made from soaked chickpeas. The most important rule is to never use cooked chickpeas, because only raw soaked ones hold together when deep-fried. With plenty of parsley and cilantro, the center becomes as green as in Beirut.
Why this works
A raw soaked chickpea still contains its starch in intact granules. When deep-fried, this starch gelatinizes suddenly and binds the chopped mixture from the inside, which is the glue that holds falafel together. Cooked chickpeas have already gelatinized their starch and released it into the cooking water; they can no longer bind anything and will fall apart in the hot fat. Therefore, this is not a question of taste, but of statics.
Step-by-step instructions
- 1
Soak the chickpeas
Cover the dried chickpeas with plenty of cold water and let them swell for 24 hours, they will triple in volume. Cooked chickpeas do not work, they contain too much water and the falafel will fall apart in the oil. Drain them and let them drip and dry for an hour.
- 2
Blend the mixture
Place the raw chickpeas with onion, garlic, parsley, cilantro and the spices in a food processor and pulse everything into a fine, crumbly mixture. It should not be puréed, but look like wet sand and hold together when squeezed in your hand. Blend in batches so that everything becomes even.
- 3
Let it rest
Place the covered mixture in the refrigerator for an hour. During this time, the chickpeas absorb the moisture of the herbs and the mixture becomes moldable. Stir in the baking powder just before deep-frying, because it loses its effect when left standing.
- 4
Shape
Shape the mixture with wet hands into walnut-sized balls or flat patties and press them firmly together. If a test piece falls apart while shaping, work in one to two tablespoons of flour, but no more, otherwise the falafel will become dry and mealy inside instead of juicy.
- 5
Deep-fry
Heat the oil to 175 °C and deep-fry five to six falafel at a time for three to four minutes, until they are deep golden brown. They will sink at first and rise again when they are almost done. Let them drain on a wire rack. For the sauce, whisk together tahini, lemon juice, garlic and cold water into a smooth cream.
Our best tips
- Only use raw soaked chickpeas. From a can or cooked, the falafel are guaranteed to fall apart.
- Pulse the mixture instead of puréeing. A smooth paste results in heavy, sticky falafel.
- Stir in the baking powder immediately before deep-frying, then they will become particularly fluffy inside.
Tasty variations
From the oven
Brush falafel with oil and bake at 200 °C for 25 minutes, turning halfway through. Less crispy, but significantly lighter.
Falafel in flatbread
Fill into a warm pita bread with tahini sauce, tomatoes, cucumber, lettuce and pickled turnips.
Nutrition facts
| Calories | 546 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 48 g |
| – of which sugar | 5 g |
| Fat | 30 g |
| Fiber | 14 g |
Estimated, not calculated – why
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Why do my falafel fall apart in the oil?
Almost always, cooked chickpeas were used or the mixture was too wet. Soak raw, drain well and chill the mixture for an hour.
Can I freeze the mixture?
Yes. Pre-freeze shaped, raw falafel on a tray and then put them in a bag. Deep-fry directly from frozen, one minute longer.
Why are my falafel not green inside?
Too few herbs. A large bunch of parsley plus a bunch of cilantro sounds like a lot, but is exactly the amount that creates the green color.
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