Entree: Israel – Israeli Street Food – פלאפל ➤ falafel (Deep-fried spiced chickpea fritters commonly served in pita with tahini and salads)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 45 min

Total 1 hr

Ingredients

- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
- 1 cup (packed) (30 g) fresh parsley leaves
- 1/2 cup (packed) (15 g) fresh cilantro leaves
- 1 medium (about 6 oz / 170 g) yellow onion, coarsely chopped
- 4 cloves garlic, peeled
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) baking soda
- 2 tbsp (16 g) chickpea flour or all-purpose flour
- Freshly ground black pepper to taste
- 2 cups (480 ml) vegetable oil for deep frying
- For serving: 4 pita pockets (optional), assorted pickles, chopped tomato and cucumber
- Tahini sauce:
  - 1/3 cup (80 g) tahini
  - 2 tbsp (30 ml) lemon juice
  - 1 clove garlic, minced
  - 2-4 tbsp (30-60 ml) cold water to thin
  - Salt to taste

Instructions

1. Drain the soaked chickpeas and pat dry. In a food processor, combine chickpeas, parsley, cilantro, onion, and garlic. Pulse until a coarse, slightly grainy mixture forms; do not purée to a paste.
2. Transfer mixture to a bowl, add cumin, coriander, salt, baking soda, chickpea flour, and pepper. Mix thoroughly; the mixture should hold together when pressed. Refrigerate 30–60 minutes if it seems loose.
3. While mixture chills, whisk tahini, lemon juice, garlic, and salt in a small bowl. Add water 1 tbsp at a time until a smooth, pourable sauce forms. Adjust seasoning and set aside.
4. Heat oil in a deep pot or fryer to 350°F (175°C). Using wet hands or a small scoop, form 1 1/4-inch (3 cm) balls or small patties from the chickpea mixture.
5. Fry falafel in batches, avoiding overcrowding, until deep golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
6. Serve warm in pita with tahini sauce, chopped salad, and pickles, or plated with tahini for dipping.