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Course: Mains
Keyword: Appetizers, Falafel, Fried, Vegetarian


ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel
Photo by Lynne Calamia
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Specialized Hardware

8-inch cast-iron skillet
Coffee/spice grinder
Meat grinder or food processor
2-inch disher
5-quart Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel


  • Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
  • Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium-high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
  • Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic, scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
  • Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
  • Scoop the mixture into 1 1/2- to 2-ounce portions using a 2-inch diameter disher. Place on a half-sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350ºF on a deep-fry thermometer. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Using a spider strainer, carefully remove to a paper towel-lined half-sheet pan lined fitted with a wire rack to drain. Repeat until all falafel have been cooked. Serve on warm pita.
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