Crispy Falafel

These crispy falafel have both amazing texture as well as being delicious. They’re easy to make too and worth the effort of having to soak the chickpeas overnight. You have to use dried chickpeas to get the texture, canned ones just won’t work.

I have another falafel recipe on my site as frying wasn’t really a good option until Big Green Egg launched the wok for the EGGspander system. It’s now where I do all my deep frying as I know if I get in trouble I can just close the Egg’s vents and everything will be safe.

Method

1. Soak your chickpeas overnight in a bowl of water that generously covers them. They will swell to be almost 3 times the size so make sure there is plenty of water.
2. The following day, drain your chickpeas and if you have one, use a salad spinner to dry them.
3. Place them into your food processor and use all of the remaining ingredients (not the oil).
4. Blitz the mixture until it becomes a coarse paste. You want texture.
5. Place the mixture into the fridge for 30 minutes to cool.
6. Meanwhile light your Egg and set it up for a direct cook with the wok at about 150°C. This will be enough in my experience to get the oil to 180°C. Test the temperature of your oil with your Thermapen (or other probe thermometer).
7. Form your mixture into balls just a bit smaller than a golf ball with your hands. The mixture made 18 falafel for me.
8. Now genty lower half of them into the oil and fry until they are golden brown all over. This will take 5 or 6 minutes. I moved them around a bit to make sure they were cooked all over.
9. Once cooked take them from your Egg with a slotted spoon and place to drain on a plate with some kitchen towel to soak up any excess oil.

Serve them in a homemade pita with some raita, some lettuce and a few cherry tomatoes. If you want more heat I can recommend the brown topped Sriracha (extra garlic) and even some sweet chilli sauce.