Palestinian Falafel

1Preparation

1. Soak the chickpeas for 12 hours in cold water that covers them twice over, until doubled in size.
2. Drain the chickpeas and pat them dry with a towel.
3. Grind the chickpeas with the onion, garlic, parsley, coriander and chili in a food processor in batches, until the mixture looks like coarse sand and holds together when squeezed.
4. Add the cumin, ground coriander, salt and black pepper and mix well.
5. Cover the mixture and refrigerate it for 30 minutes.
6. Whisk the tahini with the lemon juice, crushed garlic and salt, then add the cold water gradually until the sauce is smooth and creamy.
7. Mix the baking soda into the falafel mixture just before frying.
8. Shape the mixture into 4 cm patties with a falafel scoop or wet hands, and sprinkle the tops with sesame seeds.

2Cooking

1. Heat the oil in a deep pot to 175 °C; it is ready when a small piece of the mixture floats up at once amid lively bubbles.

   🔥 medium heat⏱ 8 min timer
2. Fry the patties in batches for 3–4 minutes each until deep golden brown and crisp, then lift them onto paper towels.

   🔥 medium heat⏱ 15 min timer

3Serving

1. Arrange the hot falafel on a serving plate and drizzle with the tahini sauce.
2. Serve with pickles, tomato slices and Arabic flatbread.

💡 Tips & common mistakes

• Common mistake: using canned or boiled chickpeas, which makes the falafel fall apart in the oil. Use only soaked dried chickpeas, never cooked.
• Fry one test patty first; if it falls apart, add a tablespoon of flour to the mixture.
• Do not grind the mixture to a smooth paste; a coarse texture gives a better crunch.

🔁 Substitutions

• If you have no fresh coriander, double the parsley.
• The patties can be brushed with oil and baked at 200 °C for 25 minutes, turning halfway; they will be less crisp.