I may be bias, but nothing beats my Mum’s recipe. They’re ALWAYS crunchy on the outside and soft and fluffy on the inside if you like falafel this version is a must-try!
Serves: 4 + 3 x 4 serve batches to freeze. (16 serves in total)
Ready in: 30mins (once chickpeas are soaked)
Ingredients
1 kg dried chickpeas, soaked over night in large bowl of water
2 large brown onions, peeled, cut into quarters
Small bunch of parsley, stems removed
8 garlic gloves, peeled
1 tbsp white pepper
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp ginger
1 1/2 tbsp cumin
1 1/2 tbsp coriander powder
1/2 cup desiccated coconut
1/2 lemon juiced (for each 4 person serve)
Vegetable oil for frying
Add Just Before Frying Each Batch
1/2 lemon juiced
1/2 tsp baking soda
2 tsp salt or to taste
Method
Step 1. Drain and rinse the soaked chickpeas.
Step 2. In batches, add chickpeas, onion, parsley, and garlic to a food processor. Blend until smooth.
Step 3. Transfer mixture to a large bowl. Add white pepper, onion powder, garlic powder, ginger, cumin, coriander, and desiccated coconut. Mix well. Divide into 4 equal portions—freeze 3 portions for future use.
Step 4. For the final portion, mix lemon juice and baking soda in a small bowl. Add to the falafel mixture and combine thoroughly.
Step 5. Form the falafel patties, scoop tbsp-sized portions and shape into patties about 1.5 cm thick. Wet your hands while shaping to avoid sticking if you don’t have a falafel press.
Step 6. Heat oil, fill a medium pot with oil (about 7 cms deep) and heat over medium-high until it bubbles lightly.
Step 7. Fry falafel: Carefully place patties in the oil, frying for 3–5 minutes until crispy and golden-brown. Fry in batches to avoid overcrowding.
Step 8. Drain falafel on a plate lined with paper towels. Serve hot.
Notes:
Use dried chickpeas only—do not substitute canned chickpeas. Start soaking them the night before
Add baking soda, lemon, and salt only right before frying
Look for a deep golden-brown colour to ensure they’re perfectly fried
Air Fryer instructions: Arrange the falafel patties in the air fryer basket. Lightly brush one side of the falafel patties with olive oil. Add them to the basket (oiled side down), and brush the top of the patties with olive oil as well. Don't crowd the basket, allow the patties enough room so they become crisp as they cook. (Work in batches as needed) and cook at fryer to 180C for 5 minutes, then check if they have gained some colour. If not, close the basket and cook for another 3 to 5 minutes or until the ones side has turned nice and golden brown to your liking. Turn the patties and air fry on the other side.
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