I’ve made falafel at home using prepackaged falafel mix and canned chickpeas. Both were OK, but for the best falafel at home, you can’t beat making the mix from scratch using dried chickpeas. You should get a head start since the chickpeas need to soak overnight, but this recipe is every bit as easy as opening up cans of chickpeas or a boxed mix.
One of my favorite cooking websites is Serious Eats, and the recipe this one is based on can be found there, along with a lengthy discussion on why dried chickpeas are essential to making great falafel. This recipe and method produces falafel that’s at least as good as you’ll find in most restaurants, and better than some!
Rinse the chickpeas and put them in a large bowl or pot. Cover with cold water (leaving enough room for the peas to triple in volume) and let stand overnight at room temperature.
When you’re ready to cook, drain, rinse and dry the chickpeas (a salad spinner works well for this).
In a food processor, combine the chickpeas, herbs, scallions, garlic, cumin, coriander and salt. Pulse in the chickpeas until finely minced. Scrape down the sides with a spatula, as necessary. A handful of the mixture formed into a ball should just barely hold together. If not, process some more.
Transfer the falafel mixture into a bowl, cover and place in the fridge for 15 minutes.
Using a tablespoon, scoop out a heaping spoonful of the falafel mixture and gently shape by hand into a ball. Place on a clean plate and repeat with the remaining falafel mix. You should end up with 16-18 falafel balls.
Fry the falafel balls, without crowding, in a Dutch oven, cast iron skillet or deep-fryer for about 3-4 minutes, keeping the temperature between 350 and 375 degrees Fahrenheit.
Transfer the cooked falafel balls to a paper towel-lined plate or a paper shopping bag to drain. Sprinkle with a little salt.
You can serve the falafel with pita or just by themselves. I like to top the falafel with tahini and hot sauce, preferably Sambal Oelek.
½ pound dried chickpeas
2 ounces fresh cilantro, parsley, mint leaves or a mixture of all three
6 scallions, white and light green parts only, sliced
2 cloves garlic, peeled and chopped
1-2 teaspoons ground cumin (I like more cumin in my falafel)
½ teaspoon ground coriander
2 teaspoons kosher salt
Oil for frying