A foolproof recipe for falafel with a crispy exterior and a tender, flavorful interior that won't fall apart. Made with soaked chickpeas, fresh herbs, and toasted sesame seeds for extra depth and texture.
Soak three-quarters of a cup of dried chickpeas in cold water with half a teaspoon of baking soda in the refrigerator for 18 to 24 hours to soften.
After soaking, drain the chickpeas, rinse thoroughly with fresh water, and pat dry if necessary.
Place one and a half cups of soaked chickpeas into a food processor.
Add half a medium white onion, 2 to 3 garlic cloves, one cup of finely chopped parsley or spinach, half a teaspoon of salt, a quarter teaspoon of black pepper, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander leaves, and a quarter teaspoon of smoked paprika.
Pulse the mixture until it reaches a fine, crumbly texture similar to couscous but still holds together when shaped.
Chill the mixture in the refrigerator for one hour. This step is optional but helps improve shaping and enhances the flavors.
After chilling, fold in three-quarters of a teaspoon of baking powder and one and a half tablespoons of toasted sesame seeds.
Shape the mixture into balls or patties using a small cookie scoop and your hands.
If baking, bake the falafel at 175°C (350°F) for 15 to 20 minutes, carefully flipping halfway through.
If frying, heat 5 to 7 cm of oil over medium heat. Test the oil temperature by dipping a wooden spoon; small bubbles should form around it.