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MediumMain coursesveganCC0 1.0 Universal
Authentic Levantine Falafel (Extra-Crispy Raw Chickpea and Fresh Herb Fritters)
The gold standard of Levantine street gastronomy: vibrant green, fluffy on the inside and shatteringly crisp outside fritters made strictly from soaked raw chickpeas, heaps of fresh herbs, and toasted spices.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
4
- Dry raw chickpeas, soaked in cold water for 24h (never cooked)400 g
- Fresh flat-leaf parsley60 g
- Fresh cilantro leaves40 g
- Small yellow onion, quartered1 pc
- Garlic cloves5 clove
- Ground cumin1 tbsp
- Ground coriander seeds1 tbsp
- Baking soda (for fluffy interior)Ā½ tsp
- White sesame seeds for exterior2 tbsp
- Sunflower oil for deep frying500 ml
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Thoroughly dry soaked raw chickpeas. Pulse in food processor with parsley, cilantro, onion, garlic, spices, and salt until finely minced like coarse sand (do not purƩe). Chill 45 mins.
45 min timer
2
Stir baking soda into chilled mixture right before frying. Shape into balls or patties with wet hands; press sesame seeds on top.
5 min timer
3
Fry falafel in batches in 180Ā°C oil for 3-4 mins until deeply golden and crisp outside, fluffy and emerald inside. Drain on paper towels and serve piping hot with tahini sauce and pickled turnips.
8 min timer
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Nutrition Facts
per servingCalories
360
Protein
15g
Carbohydrates
40g
Fat
17g
Allergens
Sesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
