Let’s be clear—if your idea of falafel is some sad, pre-made, freezer-burned lump of chickpea disappointment, you’ve been lied to. Real falafel is crispy, golden, herb-packed perfection, the kind that makes you question every life choice that led you to eating anything else. This isn’t just a falafel recipe—it’s the falafel recipe. And once you taste it, you’re ruined. Completely, irreversibly ruined. You’re welcome.
The Zahav-Ottolenghi Level of Excellence
Now, I’m not saying this falafel could go toe-to-toe with Michael Solomonov’s at Zahav or anything Ottolenghi has ever touched (because let’s be honest, the man could make a turnip taste like fine dining), but it’s close. It’s that perfect balance of crispy and fluffy, packed with so many fresh herbs that it looks like it could photosynthesize.
And before you ask—yes, we’re starting with dried chickpeas. If you even think about reaching for a can, I will personally show up at your house and confiscate your food processor.
What You’ll Need:
(Serves: Not enough. You’ll want more.)
- 1 cup dried chickpeas (soaked overnight, because we’re doing this properly)
- ½ cup fresh parsley (more than you think, trust me)
- ½ cup fresh cilantro (same deal—green = flavor)
- 1 small onion, chopped
- 3 cloves garlic, minced (or 4, because garlic makes everything better)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne (because life needs spice)
- 1 ½ tsp salt
- ½ tsp baking soda (for that extra fluff factor)
- 2 tbsp flour or chickpea flour (to hold it all together)
- 1 tbsp lemon juice (fresh, obviously—don’t embarrass yourself with bottled)
- Oil for frying (we’re not air frying. This is falafel, not a sad diet plan.)
How to Make It:
1️⃣ Soak & Drain Like You Mean It
Drain your chickpeas completely. If they’re even slightly wet, you’re making hummus, not falafel. Pat them dry like they just got out of a particularly sweaty gym session.
2️⃣ Blitz It Up
Throw the chickpeas, herbs, onion, garlic, spices, baking soda, and flour into a food processor. Pulse until it’s finely minced but still has some texture—not a paste. You want something that holds together when squeezed but isn’t baby food.
3️⃣ Chill Out
Cover and let the mixture rest in the fridge for at least 30 minutes (or up to 24 hours if you’ve got patience). This helps everything bind and deepens the flavor.
4️⃣ Fry Like You Mean It
Heat about 2 inches of oil in a pan to 350°F (175°C). Roll your falafel mixture into ping pong-sized balls and fry until deep golden brown, about 3-4 minutes per side.
5️⃣ Drain & Devour
Let them rest on paper towels, but don’t wait too long—they’re at their best when dangerously hot.
How to Eat Like a Pro:
- Classic Pita Situation – Stuff them into warm pita with tahini, Israeli salad, and pickles.
- Over-the-Top Platter – Pile onto a plate with hummus, schug, and extra herbs for ultimate dipping.
- Sabich Fusion? – Chuck them into a laffa with eggplant, hard-boiled egg, and amba, and now you’re living.
Final Warning:
Once you’ve made proper falafel, there’s no going back. You’ll become that person—the one who turns their nose up at supermarket falafel and critiques every street vendor like you’re on MasterChef. But hey, that’s the price of greatness.
If You’re a True Falafel Lover…
Eating falafel is one thing. Wearing your love for falafel? Next level.
Check out our Falafel Lovers Shirt: 🧆 Falafel Lovers Shirt – Because you shouldn’t have to explain your obsession.
And for the food nerds who appreciate the science behind the perfect falafel: 🧪 The Falafel Process Shirt – Because falafel is art and science.
So make the falafel. Wear the shirt. And for the love of tahini, never use canned chickpeas.