Falafel (Middle Eastern Style)

1. Soak the Dried Chickpeas (18-24 hours) more is better

Place the dried chickpeas in a large bowl, (never use the coked chickpeas from tin cans) cover with cold water (about 10 cm above the chickpeas). Leave overnight in cold place( preferably in the fridge). They should double in size.

2. Make the Falafel Mixture

Next day. Drain and rinse chickpeas. Very important step! : Leave the chickpeas in a colander couple of hours to drain access water. In a food processor, combine chickpeas, herbs, flour, onion, garlic, spices, pepper and salt. Pulse until it forms a coarse, sticky mixture (like damp sand). Do not overprocess.

After blending the falafel mixture in the food processor, refrigerate it for at least 1 hour.

This chilling step is essential — it allows the mixture to firm up, making it easier to shape, develop the test of all spices and herbs and helping it hold together during frying.

 Do not add baking powder or sesame seeds yet!

Once the mixture has chilled, mix in 1 teaspoon of baking powder and 1 teaspoon of toasted sesame seeds. Then you're ready to form the falafel balls or patties.

Why it matters: Adding the baking powder after chilling ensures the falafel stays light and fluffy inside, while sesame seeds add a subtle crunch and nutty flavour.

 Deep Frying (Traditional Method)

Best for: Authentic texture and taste — ultra-crispy outside, fluffy inside.

Instructions:

1. Heat neutral oil (like sunflower or canola) in a deep pan to 180–190°C (350–375°F). Oil should be deep enough to submerge falafel (about 2 inches/ 2,5cm).

2. Carefully drop in falafel balls using a spoon or falafel scoop. Don’t overcrowd the pan.

3. Fry for 3–4 minutes per side, or until deep golden brown.

4. Remove with a slotted spoon and drain on a paper towel or wire rack.

Tip: Test one falafel first. If it falls apart, your mixture may be too wet (add a little bit more flour) or the oil not hot enough.

 2. Baking (Healthier Option)

Best for: Lower oil option with less mess, still tasty but slightly drier texture.

Instructions:

1. Preheat oven to 200°C (400°F).

2. Lightly grease a baking tray or line with parchment paper.

3. Brush or spray falafel with olive oil on all sides.

4. Bake for 25–30 minutes, flipping halfway through, until golden brown and slightly crisp.

 Tip: Bake on a dark metal tray if you want a crispier crust.

 3. Air Frying (Crispy & Healthier)

Best for: Quick and light version with a crispy crust using minimal oil.

Instructions:

1. Preheat air fryer to 200°C (390°F).

2. Lightly brush falafel with oil or spray all sides.

3. Air fry in a single layer for 12–14 minutes, flipping halfway.

Tip: Don’t overcrowd the basket. Cook in batches for even results.

How to Store Falafel

 Fridge Storage (Cooked Falafel):

Store cooked falafel in an airtight container in the refrigerator. Keeps fresh for up to 4–5 days.

Reheat in a pan, oven, or air fryer to bring back the crispiness — avoid the microwave if possible, as it makes them soft.

 Freezer Storage (Uncooked Falafel):

• Shape the raw falafel into balls or patties and place them on a tray in a single layer.

• Freeze for 1–2 hours until solid, then transfer to a zip-lock bag or container.

• Keeps in the freezer for up to 1 month.

• Cook directly from frozen — just add 1–2 extra minutes of frying or air-frying time.