I could write an epic novel on all the wrong ways to make falafel.
Seriously, I’ve done it all, from baked to fried to batches that exploded into a million pieces the second the batter hit the oil (<– a not infrequent occurrence).
Given my extensive amount of trial and (mostly) error, I feel completely justified in saying that if you too have suffered from falafel failure angst at any point in your life, have I got a recipe for you!!
Obviously it’s from the folks over at America’s Test Kitchen because who else would come up with the most perfect falafel recipe of all time.
YES they’re fried and NO I’m not even the least bit sorry or regretful about that. For the record.
Look, I’ve done the baked falafel thing before time and time again, and while they are perfectly good when they’re smothered in a sauce or part of a larger recipe, I probably wouldn’t just position myself in front of a plate of them for hours at a time and snack on them with reckless abandon.
THESE falafel, tho.
Totally reckless-abandon-snacking-worthy. I speak from experience.
These would be peerrrrrffeecctt as a party appetizer, but you could also top them with a fried egg or wrap them up with tzatziki, tabbouleh, and a hummus schmear and call them dinner.
Been there, done that, and it was a really good life choice.
- 1 cup dried chickpeas, rinsed
- 5 scallions, coarsely chopped
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 3 garlic cloves, minced
- ¼ tsp ground cumin
- ⅛ tsp ground cinnamon
- 2 cups vegetable oil
- Dissolve 1½ tbsp salt into 2 quarts of cold water in a large bowl. Add the chickpeas to the water and soak for at least 8 hours or overnight. Drain and rinse.
- Place the chickpeas in the bowl of a food processor along with the scallions, parsley, cilantro, garlic, cumin, cinnamon ½ tsp salt, and ½ tsp black pepper. Process until smooth, scraping down the sides of the bowl as needed. Scoop the mixture into 1 tbsp-sized balls and flatten into disks that are about ½-inch disk and 1 inch wide. Place on a parchment-lined baking sheet in the refrigerator. Repeat until all of the chickpea mixture is used up.
- Heat the oil in a 12-inch cast-iron skillet over rmedium-high heat until it reaches 375F. Add half of the falafels to the pan, making sure not to crowd them. Cook for about 5 minutes or until dark brown, flipping halfway through. Transfer to a paper towel-lined plate and repeat with remaining falafel. Serve warm with hummus.
More ways to eat falafel: