Another Falafel Recipe

This falafel takes a shortcut on traditional dried-and-soaked beans, using cooked chickpeas instead so the patties come together fast. The blender does the work in one pass: chickpeas, onion, fresh parsley, garlic, cumin, coriander, and a pinch of baking soda for lightness. A short rest in the fridge firms the mixture so it shapes into patties without falling apart in the pan.

A light dusting of flour gives the outside a crisp, golden shell when it hits hot oil. Tucked into pita with chopped tomato, onion, and a smear of homemade harissa, this is weeknight Middle Eastern at its most approachable. The fiery harissa paste keeps in the fridge for weeks under a thin film of olive oil.

Kitchen Tips

• Drain the cooked chickpeas thoroughly before blending. Excess water makes the patties mushy and they’ll break apart in the oil.
• The mixture should hold together when pinched. If it’s still too wet after chilling, add another tablespoon of flour.
• Fry in batches and don’t crowd the pan, or the oil temperature drops and the patties soak up grease instead of crisping.
• Drain on paper towels and serve quickly while the crust is still snappy.

Variations

• Stir 2 tablespoons sesame seeds into the patty mix for extra texture and nuttiness.
• Bake at 400°F (200°C) on an oiled sheet pan, flipping once, for a lower-fat take.
• Serve over a salad with tahini sauce instead of pita for a grain-bowl meal.