Turkish Style Falafel with Herbs and Spices
TĆ¼rk UsulĆ¼ Falafel
These Turkish-style falafel are crispy on the outside with a tender, herb-packed interior bursting with parsley, dill, and warm spices. Golden brown and perfectly seasoned, they offer a delightful contrast of textures. This Middle Eastern favorite gets a Turkish twist that makes it perfect for mezze platters or light meals.
Ingredients
Instructions
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Soak the chickpeas
Place dried chickpeas in a large bowl and cover with cold water by 5cm. Let soak for 18-24 hours at room temperature until they double in size and feel soft when pressed. Do not use canned chickpeas as they contain too much moisture for proper texture.
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Prepare the herbs
Drain and rinse the soaked chickpeas thoroughly. Roughly chop the parsley and dill, removing thick stems. Quarter the onion and peel the garlic cloves. Pat everything completely dry with paper towels for 5 minutes. Do not skip drying as excess moisture will make falafel fall apart.
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Process the mixture
Add chickpeas, herbs, onion, and garlic to a food processor. Pulse 10-15 times in short bursts until the mixture is coarsely ground but not paste-like - it should hold together when squeezed but still have texture. Do not over-process into a smooth paste.
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Season and rest
Transfer mixture to a bowl and add cumin, coriander, salt, pepper, and baking powder. Mix thoroughly with your hands for 2-3 minutes until well combined. Cover and refrigerate for 30 minutes to firm up. Do not skip chilling as it prevents crumbling during frying.
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Shape the falafel
With wet hands, scoop 2 tablespoons of mixture and roll into walnut-sized balls. Place on a tray and repeat until all mixture is used, rewetting hands as needed. Let shaped falafel rest for 10 minutes at room temperature. Do not make them too large or they won't cook evenly.
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Heat the oil
Heat sunflower oil in a deep pot over medium-high heat for 5-7 minutes until it reaches 170Ā°C. Test with a small piece of mixture - it should sizzle immediately and float to the surface. Do not let oil get too hot or falafel will burn outside before cooking inside.
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Fry the falafel
Carefully lower 4-5 falafel into the hot oil using a slotted spoon. Fry for 3-4 minutes over medium heat, turning once, until deep golden brown and crispy all over. Remove and drain on paper towels. Do not overcrowd the pan or temperature will drop.
Tips
Cooking Tips
Use only dried chickpeas that have been soaked overnight - canned chickpeas contain too much moisture and will cause the falafel to fall apart during frying. Keep the oil temperature steady at 170Ā°C for the crispiest exterior.
Alternatives
Fresh mint can replace half the dill for a different flavor profile, or add a pinch of red pepper flakes for heat. If you don't have fresh herbs, use 2 tbsp dried parsley and 1 tbsp dried dill instead.
Serving & Storage
Serve immediately with Turkish yogurt sauce, pickled vegetables, and warm pita bread as part of a mezze spread. Store leftover cooked falafel in the refrigerator for 3 days and reheat in a 180Ā°C oven for 5-7 minutes to restore crispiness.
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