This is the recipe that has led the media to proclaim me the queen of New York falafel. I know this sounds arrogant, but I never much liked falafel until I opened Taïm and developed this recipe. My version does without the baking powder, baking soda, flour, and bread typically used in other falafel balls. It’s a somewhat complicated recipe; though I make it without a meat grinder, I suggest you use one if you can. It makes for a better texture. If you don’t like black olives, skip them and grind parsley and cilantro as an alternative.
Falafel
Servings
15 Servings
Ingredients
- 2 cups dried chickpeas soaked in cold water overnight
- Canola oil for deep frying
- 1 medium yellow onion coarsely chopped
- 3 garlic cloves coarsely chopped
- 1 tablespoon coriander seeds
- 1 cup pitted Kalamata olives
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
Instructions
- Drain the chickpeas into a colander. Heat a medium pot filled with enough oil for deep frying.
- Combine the onion and garlic in a food processor. Pulse until the mixture is finely ground. Crush the coriander seeds with the back of a metal spoon. Add them and the chickpeas to the food processor and pulse just until the chickpeas are broken into smaller chunks.
- Add the olives, salt, cumin, and pepper. Process until the mixture is finely chopped but not pureed, scraping down the sides of the container as needed. You’re looking for the mixture to resemble coarse meal and not hummus! If the mixture is a little too wet, simply drain off any excess liquid after you pulse it in the food processor. Shape the mixture into 11/2-inch balls and set aside.
- When the oil in the pot reaches 375°F, cook 3 to 4 falafel balls at a time until golden brown, about 3 minutes. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.
- Editor’s note: Einat told me that you can also substitute Harissa for the olives for a spicy version. Try your own variations too.
- CREDIT: “Excerpted from Balaboosta by Einat Admony (Artisan Books).Copyright © 2013. Photographs by Quentin Bacon.”
you can try baking falafel, but you wont have the crispy, crunchy exterior. because the chickpeas are only soaked and not cooked, you may need to bake for quite a long time.
what you may try instead, is to form the dough into flatter “cakes” and bake it that way. then it will cook all the way through and will hold together. good luck
How should I bake falafel. And will they stay together as well
It is unclear, but I would use about 1/2 cup of each and I would use both.
How much parsley or cilantro can be substituted for the olives? Should I use both parsley and cilantro or only one?
Thanks 🙂
They do work, but it comes out sort of mushy on the inside.
Love this recipe 🙂
Can I ask, if you’re time-poor, are you able to use tinned chick peas? Obviously not as good as dried ones but would they work – washed and dried? Thanks
Thank you for this recipe, I have tried dozens of Falafel recipes that are Gluten Free (no flour) and they never held together properly. These were great and the whole family enjoyed. One note I had to add much more flavor and spices to make it tasty. I added more Garlic, Cumin and Salt next time I would add some hot pepper for a kick. Thanks again.
I would think you mean Tehina, but there are other sauces commonly added too.
what is the name of the sauce that goes on falafel in pita ?
I don’t make my own falafel but will try this. Not too complicated.