Description
This falafel recipe delivers restaurant-quality results with beautifully crispy edges and a fluffy interior, featuring a unique pistachio and tahini drizzle.
Ingredients
Scale
- 500g dried chickpeas, soaked overnight and thoroughly drained
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 120g (1 cup) fresh parsley leaves, packed
- 60g (0.5 cup) fresh cilantro leaves, packed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly cracked black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 40g (0.25 cup) chickpea flour (garbanzo bean flour)
- 1 liter (4 cups) neutral vegetable oil, for frying
- 100g (1 cup) shelled pistachios, unsalted
- 50g (0.5 cup) fresh parsley leaves
- 50g (0.5 cup) fresh cilantro leaves
- 80g (0.25 cup) tahini
- 60ml (0.25 cup) fresh lemon juice
- 1 small clove garlic
- 60–120ml (0.25-0.5 cup) cold water
- 0.5 teaspoon ground sumac
- salt to taste
- 2 tablespoons finely chopped pistachios, for garnish
- 0.25 cup fresh mint leaves, for garnish
- 2 lemon wedges, for garnish
Instructions
- Prepare Falafel Mixture Base: Place the soaked chickpeas, chopped onion, garlic cloves, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper (if using) in a food processor. Pulse repeatedly in short bursts until a coarse, mealy texture forms, similar to coarse sand. Do not over-process into a paste.
- Add Binder and Chill Mixture: Add the baking powder and chickpea flour to the mixture in the food processor. Pulse briefly until combined. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes, or up to 1 hour, to firm up.
- Prepare Pistachio Drizzle: In a separate food processor or high-speed blender, combine the shelled pistachios, parsley, cilantro, tahini, lemon juice, small garlic clove, and sumac. Blend until a thick, bright green paste forms.
- Adjust Drizzle Consistency: While blending on low speed, gradually add the cold water, 1 tablespoon at a time, until the sauce reaches a smooth, creamy, and pourable consistency. Season with salt to taste.
- Heat Oil and Form Falafel: Heat the neutral vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Form the chilled falafel mixture into small patties or balls, approximately 3-4 cm (1.2-1.6 inches) in diameter, flattening them slightly.
- Fry Falafel in Batches: Carefully lower the falafel into the hot oil without overcrowding the pot. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crisp on all sides. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while warm.
- Plate and Serve: Arrange the falafel on a platter, generously drizzle with the Pistachio Drizzle, and garnish with chopped pistachios and fresh mint leaves. Serve immediately with lemon wedges on the side.
Notes
Use dried chickpeas soaked overnight, as canned chickpeas contain too much moisture for this method. Chilling the mixture for at least 30 minutes prevents the falafel from falling apart during frying. Monitor oil temperature to avoid overbrowning on the outside before the inside is cooked; adjust heat if necessary.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3-4 falafel patties (approx 150g)
- Calories: 400 calories
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: homemade falafel, crispy falafel, Mediterranean recipe, pistachio tahini drizzle, vegetarian, main course, deep frying, easy appetizer