Falafel

Chickpea fritters are one of the recipes that have never given me any trouble while frying, even though I've tried many recipes over time. This recipe didn't surprise me: the mixture held together, the fritters maintained their shape while frying, and I didn't have to keep flipping them constantly. I usually make them during fasting periods or when I'm not in the mood for meat, most often for wraps with vegetables, pickles, or tahini sauce. It seems like a straightforward recipe, with no complicated steps and easy-to-find ingredients.

Quick Info

Total time: about 13-14 hours (includes soaking the chickpeas overnight)
Actual preparation time: about 40-50 minutes (including cooling in the fridge, not soaking)
Cooking time: 20-30 minutes depending on how many batches you fry
Servings: 3-4
Difficulty: medium, if you have a good food processor
Recipe type: fasting, vegetarian, for sandwiches, quick lunch or dinner

Ingredients

200 g dried chickpeas
3 slices of bread (without crust)
1.5 teaspoons of flour
1 large onion
4-5 cloves of garlic
1 bunch of fresh parsley
1.5 teaspoons ground coriander seeds
1/4 teaspoon ground cumin
2/3 teaspoon pepper
2/3 teaspoon turmeric (or sweet paprika)
chili, to taste (about 4-5 shakes from a grinder)
1 teaspoon baking soda
1 tablespoon sesame seeds (optional)
salt, to taste
oil for frying

Preparation Method

1. Soak the chickpeas in plenty of cold water, ideally from evening until morning (at least 10-12 hours). The chickpeas will swell and look different the next day. Do not use canned or cooked chickpeas; they must be raw and hydrated.

2. Drain the chickpeas well. Place them in the food processor and blend until they start to crumble, but do not turn them into a paste.

3. Add the torn bread (only the crumb, without the crust), flour, chopped onion, finely chopped garlic, and parsley. Also add the ground coriander, cumin, pepper, turmeric or paprika, chili, baking soda, sesame seeds (if using), and salt. Blend everything again. Be careful to avoid large chunks – the mixture should become a thick, homogeneous paste, but not completely smooth.

4. Refrigerate the mixture for about an hour. A cold mixture is easier to shape and won't stick.

5. Heat a small pan (about 15 cm in diameter) with oil. There should be enough oil to cover the fritters at least halfway. Use low heat on the smallest burner, so they don't burn on the outside too quickly.

6. Take a spoonful of the mixture and press it with your palm to compact it well. Shape it into a slightly flattened oval, avoiding sharp corners. If the edges are too sharp, flatten them slightly with your fingers to prevent breaking while frying.

7. Carefully place the fritters in the hot oil without overcrowding. I usually put about five at a time, so they have room to float. If the oil covers them well, they will turn themselves as they fry and won't need flipping. If they stick, you can gently lift them with a spatula and only turn them if necessary. Fry until golden; don’t worry if they darken a bit due to the baking soda.

8. Remove the fritters onto paper towels and let them cool slightly before serving.

Why I make this recipe often

Because I don’t have to stress about them falling apart in the oil. The ingredients are easy to find, and it’s a great option for fasting days or when I want a quick, meatless meal. I can use whatever I have in the fridge for serving.

Tips and Variations

Tips

Do not use canned or cooked chickpeas; the mixture won’t turn out the same.
If the food processor doesn’t blend everything evenly, stop and scrape down the sides of the bowl occasionally.
Don’t skip the refrigeration step; it greatly helps with the final texture.
If you have a small processor, blend the chickpeas in two batches; otherwise, large chunks will remain.
Do not blend everything completely smooth – a coarser texture holds flavor better.

Substitutions

Bread can be replaced with breadcrumbs, but the texture will change slightly.
You can use sweet paprika instead of turmeric if you don’t like the flavor.
If you don’t have ground coriander, you can use fresh coriander, but the flavor is different.

Variations

You can add dill or a handful of fresh mint to the mixture for a more intense flavor.
Sesame seeds can be omitted or doubled if you want a crunchy crust.
For wraps, I like to add pine nuts or toasted walnuts; they add texture and flavor.

Serving Ideas

They are great in a wrap with fresh salad (fatoush), grilled vegetables, pickles, pickled hot peppers, hummus, and tahini.
You can also add mayonnaise if you’re not fasting.
I’ve also served them as an "appetizer" with a simple garlic yogurt sauce when not fasting.

Frequently Asked Questions

Can I use canned chickpeas?
No, canned chickpeas are not suitable for this recipe. You must use dried chickpeas, soaked overnight, to achieve the right texture.

How much baking soda should I add?
One teaspoon is sufficient for this amount. It plays a role in both the texture of the fritters and their color.

Can they be baked instead of fried?
I haven’t tried the oven version with this mixture. It’s designed for frying in oil. In the oven, they might dry out or crack.

Can I make the fritters smaller or larger?
Yes, you can adjust the size to your preference, but very small ones may dry out too much. I recommend keeping a slightly oval and flattened shape.

Do I have to add sesame seeds?
It’s not mandatory; you can omit them if you don’t have any or don’t like them.

Nutritional Values

The values are estimated for one serving (out of a total of 4):

Energy: 350-400 kcal/serving
Protein: approx. 12-14 g
Carbohydrates: 45-50 g
Fats: 10-15 g (depending on how much oil they absorb)
Fiber: over 8 g

They are a good source of plant-based protein and fiber, with moderate fats, especially if you drain the fritters well from oil.

Storage and Reheating

They can be stored in the fridge in a covered container for up to 2 days. They lose some of their crispiness but can be reheated quickly in a pan without oil or in the oven for a few minutes. I do not recommend freezing them, as the texture becomes crumbly after thawing.

This recipe remains one of my simplest meatless options, with a low chance of failure even on the first try if you follow the steps above.

1. Soak a lot of chickpeas in water overnight. This is how they will look the next day. 2. Drain the chickpeas and blend them well in a food processor. 3. Add flour, crumbled bread, finely chopped onion, garlic, and parsley. Add the rest of the spices and blend again until the mixture becomes paste-like and you can see the bottom of the food processor bowl. 4. Refrigerate the mixture for 1 hour. 5. Heat oil in a small pot (I use a 15cm diameter saucepan), the goal is to prepare a bath of oil that is higher than the thickness of the patties. 6. Take a spoonful of the mixture and press it well with the palm of your hand. Lift the patty and press the sharp edges, giving it a slightly flattened oval shape. 7. Turn the heat to low (on the smallest burner) and add as many patties as can fit without overcrowding (about 5). Watch them as they turn golden; the baking soda will darken them, but that's okay, the baking soda helps a lot. If they are well immersed in oil, they will turn on their own, and you don’t need to flip them. If they stick, flip them after they are fried on one side, but they shouldn't stick; it hasn't happened to me. I hope this helps! I like to add pine nuts or toasted walnut kernels in a bit of oil to the sandwich.

 Ingredients: 200 g chickpeas 3 slices of bread (without crust) 1.5 tablespoons grated flour 1 large onion 4-5 cloves of garlic 1 bunch of parsley 1.5 teaspoons ground coriander seeds 1/4 teaspoon ground cumin 2/3 teaspoon pepper 2/3 teaspoon turmeric (or 2/3 teaspoon sweet paprika) chili (to taste; about 4-5 grinds) 1 teaspoon baking soda 1 tablespoon sesame seeds (optional) salt oil for frying

 Tags:  falafel chickpea fritters