Crispy, herb-flecked chickpea fritters fried to a deep golden crust with a vivid green, moist interior. Jordanian falafel is a daily staple served in warm pita with tahini, pickles, and fresh vegetables.
Ingredients
2 cups dried chickpeas, soaked overnight
1 large onion, quartered
1 cup fresh parsley
1/2 cup fresh cilantro
6 cloves garlic
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne pepper
1 tsp baking powder
1 tsp salt
Vegetable oil for deep frying
Sesame seeds for coating
Pita bread for serving
Instructions
1Soak dried chickpeas overnight in plenty of water. Drain thoroughly. Never use canned chickpeas as they are too soft and the falafel will fall apart.
2Process soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, cayenne, and salt in a food processor until finely ground but not a paste.
3Transfer mixture to a bowl, add baking powder, and mix well. Refrigerate for 30 minutes to firm up the mixture for easier shaping.
4Form mixture into small patties or balls about 4cm wide. Roll each one lightly in sesame seeds for an extra crunchy coating.
5Heat oil to 175C. Fry falafel in batches for 3-4 minutes, turning once, until deeply golden brown and crispy on all sides. Drain on paper towels.
6Serve immediately in warm pita bread with tahini sauce, sliced tomatoes, cucumbers, pickled turnips, and a drizzle of hot sauce.
Did You Know?
Jordanian falafel shops are judged by the color of their fritters — the ideal is a deep bronze exterior that cracks to reveal a bright green interior.