Lebanese · Levant-wide; particularly associated with Beirut street food culture · snack

Falafel (Fried Chickpea Fritters)

فلافل

Falafel is the street food of the Levant — crisp, herb-packed chickpea fritters sold wrapped in pita with pickles and tahini sauce at every corner shop from Beirut to Tripoli. The secret is starting from dried chickpeas soaked overnight, never canned: they give you the right texture and hold together in the oil. This is a weeknight-achievable version once the soak is done.

• dried chickpeas

  1 1/2 cups

  270g

• cold water (for soaking)

  6 cups

  1.4L

• yellow onion, roughly chopped

  1 medium (about 1 cup)

  130g

• garlic cloves

  4 cloves

  16g

• fresh flat-leaf parsley, packed

  1 cup

  30g

• fresh cilantro, packed

  1/2 cup

  15g

• ground cumin

  1 1/2 tsp

  4g

• ground coriander

  1 tsp

  3g

• ground allspice

  1/2 tsp

  1.5g

• cayenne pepper

  1/4 tsp

  0.5g

• kosher salt

  1 1/2 tsp

  9g

• baking soda

  1/2 tsp

  3g

• sesame seeds

  2 tbsp

  18g

• neutral oil for frying (such as avocado or sunflower oil)

  3 cups

  720ml

• sumac

  1 tsp

  3g

  Substitution · specialty spice

  Original: sumac. Widely available at Middle Eastern grocers and online; if unavailable, use 1/2 tsp lemon zest mixed into the batter for brightness

• tahini

  1/2 cup

  120g

• fresh lemon juice (for sauce)

  3 tbsp

  45ml

• garlic clove, minced (for sauce)

  1 clove

  4g

• ice-cold water (for sauce)

  1/4 cup

  60ml

• kosher salt (for sauce)

  1/4 tsp

  1.5g

1. 01

   5 min

   The night before (or at least 8 hours ahead): Place the dried chickpeas in a large bowl and cover with the 6 cups of cold water. They'll roughly double in size. Leave at room temperature overnight or refrigerate up to 24 hours. Drain and rinse well before using. This soak is non-negotiable — it's what gives falafel its texture.

2. 02

   5 min

   Make the tahini sauce so it's ready when the falafel comes out: Whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. It will seize up and look thick — that's normal. Add the ice-cold water a tablespoon at a time, whisking until you have a pourable, creamy sauce. Taste and adjust lemon or salt. Set aside.

3. 03

   8 min

   Drain the soaked chickpeas thoroughly and pat dry with a clean towel — excess moisture is the enemy of cohesion. Add them to a food processor along with the chopped onion, garlic cloves, parsley, cilantro, cumin, coriander, allspice, cayenne, salt, sumac, and baking soda. Pulse in short bursts (8–12 pulses) until the mixture is finely ground but NOT smooth — you want a coarse, sand-like texture that holds when pressed. Stop before it becomes hummus. If it looks wet, that's fine; if it's paste-like, you've gone too far.

4. 04

   2 min

   Transfer the mixture to a bowl. Stir in the sesame seeds. Refrigerate for 15 minutes — this firms it up and makes shaping easier. While it chills, line a baking sheet with paper towels and set a wire rack on top.

5. 05

   8 min

   Scoop the chilled mixture and shape into balls or patties about 1 1/2 inches (4 cm) across — roughly 2 tablespoons each. Wet hands help. You should get about 20–24 pieces. Don't compact them too hard; a slightly loose pack fries up lighter. If a ball cracks, press it back together gently.

6. 06

   5 min

   Pour the frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C) — use a thermometer if you have one, or drop in a pinch of the mixture: it should sizzle immediately and rise to the surface within a few seconds. Adjust heat to maintain temperature throughout frying.

7. 07

   20 min

   Fry in batches of 4–5 — don't crowd the pot, which drops the oil temperature and makes greasy falafel. Fry 3–4 minutes per batch, turning once, until deep golden brown all over. They should look dark — pale falafel is undercooked falafel. Lift out with a slotted spoon and drain on the wire rack. Repeat with remaining batches, letting the oil return to temperature between each.

8. 08

   2 min

   Serve immediately — falafel is best within 10 minutes of frying, while the outside is still crackling. Arrange on a platter with the tahini sauce alongside, plus warm pita, sliced tomato, cucumber, and pickled turnips if you have them. Sprinkle the falafel with a pinch of sumac before serving.

Reheating · Reheat gently with water or broth. Flavor often improves on day 2.

Source: foodkeeper