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Le Chaudron recipe

Falafels libanais

Crispy chickpea falafel

⏱ 45 minServes 4Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 500 g (18 oz)dried chickpeas
  • 1yellow onion
  • 6 clovesgarlic
  • 1bunch of flat-leaf parsley
  • 1bunch of fresh cilantro
  • 2 tspground cumin
  • 2 tspground coriander
  • 1 tspbaking soda
  • 1 tspcayenne pepper
  • 3 tbspchickpea flour
  • 2 tbspsesame seeds
  • 1 L (4¼ cups)vegetable oilfor frying
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 500 g (18 oz) dried chickpeas
  • 1 yellow onion
  • 6 cloves garlic
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh cilantro
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp baking soda
  • 1 tsp cayenne pepper
  • 3 tbsp chickpea flour
  • 2 tbsp sesame seeds
  • 1 L (4¼ cups) vegetable oil for frying
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep saucepan or deep fryer1 cooking thermometer1 food processor1 slotted spoonpaper towels1 small scoopChef’s knifeRas el hanoutBlack peppercorns

03 — Method

  1. Soak the 500 g (18 oz) of DRIED chickpeas in a large bowl of cold water for 24 hours (NOT canned — they turn to mush when fried). ABSOLUTELY essential.
  2. Drain CAREFULLY and pat COMPLETELY dry so the falafel don’t fall apart. The chickpeas stay raw — soaked, not cooked.
  3. Roughly chop the onion. Remove the germ from the 6 garlic cloves. Roughly chop the parsley and cilantro, thin stems included.
  4. Pulse the chickpeas, onion, garlic, herbs, cumin, ground coriander, cayenne, salt and pepper in a food processor into a thick, coarse paste — not smooth.
  5. That coarse texture is ABSOLUTELY essential — too fine and the falafel turn hard. Mix in the baking soda and chickpea flour to bind.
  6. Chill for 1 hour to firm up. Shape into 3 cm (1 in) balls with wet hands.
  7. Heat the liter of oil in the large deep saucepan to exactly 175 °C (350 °F). Roll the balls in sesame seeds.
  8. Fry no more than 6 at a time for 4 minutes, turning with a slotted spoon, until golden and crisp. Drain on paper towels and serve right away with tahini sauce.

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CategoryMain dishes