Authentic Iraqi-Style Falafel

Traditional Iraqi falafel with a crispy golden exterior and a bright green, herb-rich interior. Made with soaked dried chickpeas and fresh herbs, seasoned with aromatic spices for an authentic Middle Eastern experience.

Steps

1. Rinse 300 g dried chickpeas thoroughly and soak in plenty of cold water overnight (at least 12 hours). Drain well before use.
2. In a food processor, pulse the soaked chickpeas until coarsely ground but not pureed; texture should be slightly grainy.
3. Add to the processor: 50 g parsley, 30 g cilantro, 20 g dill, 80 g onion, 10 g fresh green chili, and 3 garlic cloves. Pulse until finely minced and well combined.
4. Transfer mixture to a bowl. Stir in 5 g ground cumin, 5 g ground coriander, 2 g black pepper, 2 g chili flakes, 1 g baking soda, and 8 g salt. Mix thoroughly.
5. Cover the mixture and refrigerate for at least 1 hour to rest and allow flavors to meld. This is critical for binding and flavor development.
6. Heat vegetable oil in a deep fryer or heavy pot to 180°C. Test readiness by dropping a small pinch of the falafel mix into the oil; it should sizzle and rise immediately without browning too fast.
7. Wet your hands slightly to shape the falafel mixture into balls about 5 cm in diameter, gently compressing to hold shape but not packing too tightly.
8. Fry in batches without overcrowding the pan, for 4–5 minutes each, turning occasionally until the exterior is golden brown and crusty.
9. Use a slotted spoon to remove falafel from oil and drain on paper towels.
10. Serve warm. For storage, keep raw falafel mixture tightly covered in the refrigerator for up to 2 days, or freeze in airtight containers for up to 1 month. Cooked falafel can be refrigerated in an airtight container for up to 3 days; reheat in an oven to maintain crispness.