Homemade Falafel

• 300g dried chickpeas
• 1 onion
• 4 garlic cloves
• 50g fresh parsley
• 30g fresh cilantro
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• salt 
• oil for frying

👨‍🍳 Step-by-step instructions

1. 1

   Soak chickpeas for 12–24 hours (do not cook).

2. 2

   Grind raw chickpeas with onion, garlic, herbs, and spices into a coarse paste.

3. 3

   Mix in baking soda and salt.

4. 4

   Chill the mixture for 30 minutes.

5. 5

   Shape into small balls using a spoon or scoop.

6. 6

   Fry in oil at 175°C (350°F) for 4–5 minutes until golden brown.

7. 7

   Serve in pita bread with tahini, salad, and pickles.

💡 Chef's tip

Raw chickpeas, not cooked: that is the secret that sets authentic falafel apart from dry ones. The mixture should not be too smooth—a coarse texture gives better bite.

📝 Our take

Raw chickpea falafel is a completely different thing: more compact, crispier, with that characteristic vegetal bitterness that disappears if you use cooked or tinned chickpeas. The mixture must be well chilled before forming the balls, and do not make them too small or they will dry out inside.

🍷 Wine & food pairing

Rose water or iced lemon-mint water. Or a dry Lebanese white wine like Ksara Blanc de Blancs.

Suggested wine: Vino blanco libanés seco tipo Ksara o Chablis Premier Cru