• Behzad Jamshidi

Recipe For Chickpea Falafel

Some Advice Before You Begin...

- Shortcuts Are For Losers. Don't be a loser. Don't substitute ingredients because you don't have them. Don't under soak your chickpeas, don't single fry your falafel as opposed to double frying. Just, don't be a loser and the recipe will work just fine.

- A Falafel Is Only As Cool As Its Friends. Garnishes are the most exciting part about putting together a falafel sandwich. Pickle some cucumbers, slice some onions, make a hummus, make two kinds of hummus - legit go wild. Mezze is the cultural indicator that the spirit of the Middle Eastern is centered in boundless, excessive, unending love and we channel all that energy into our the variety of toppings we bring to the table for a simple sandwich. If you're working with less than 5 things to stuff your pita with, you're not being ambitious enough.

- Don't Be Discouraged. Thing may not be textbook perfect the first few times. You'll learn to adjust your technique, your timing and your process as you work through it. But the most important part is that you chose to cook and commit to making something beautiful with your time, and that in itself is an extraordinary feat.


- 250g Chickpeas, dried

- 2.5g Baking Soda

- 15g Kosher Salt

- 40g White Onion, rough chopped

- 10g Garlic, crushed, peeled

- 10g Parsley, large stems removed

- 10g Dill, large stems removed

- 10g Mint, leaves only

- 10g Cilantro, large stems removed

- 2g Cumin Seeds, lightly toasted

- 2g Cinnamon, ground

- 5g Advieh or Ras Al Hanout

- 2g Black Pepper, freshly cracked

- 2g Baking Powder

- Kosher Salt & Black Pepper, to taste


- Place chickpeas, baking soda, and kosher salt in an appropriately sized container and cover with cold water. Place a tight fitting lid on the container and leave for 24 hours and up to 48 to hydrate in the refrigerator.

- Once hydrated, strain the chickpeas, dry thoroughly with a towel and place into a large mixing bowl. Add kosher salt. white onion, flat leaf parsley, cilantro, dill, mint leaves, garlic, advieh, toasted cumin seeds, ground cinnamon, baking powder, and kosher salt and cracked black pepper to taste. Mixed thoroughly.

- In a food processor, process chickpea mixture until very fine, resembling coarse sea salt in appearance, having the texture of wet sand and seemingly bright green from the herbs. Add kosher salt and pepper to adjust seasoned.

- Roll 20g tight round pucks with the falafel mixture, using the palm of your hands to press them into shape, and allow to set at room temperature for 30 minutes to form a crust a dry slightly.

- Meanwhile heat a shallow heavy based pot with a neutral oil to 325°F. Once at the right temperature gently drop in the falafel pucks and cook for 3-4 minutes or until lightly brown. Remove from the oil and allow to cool at room temperature for 5 minutes. Increase the heat to 375°F and once the oil is at the right temperature, place the falafel balls back into the oil and fry for 2-3 minutes or until golden brown.

- Place falafel onto a paper towel to blot dry of oil, season lightly with salt and serve immediately.