Amman Falafel
Small chickpea-and-herb patties, fried in measured batches.
Preparation: 30 min · Cooking: 4 min · Total: 13 hr 4 min · 2 servings
Ingredients
- 250 g Dried chickpeas, weighed BEFORE soaking
- 30 g Fresh parsley
- 30 g Fresh coriander leaves
- Garlic cloves — 3
- 0.5 tsp Baking soda
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander seed
- Salt, to taste
- Black pepper, to taste
- 1000 ml Soaking water, discarded
- 500 ml Rinse water, discarded
- 480 ml Vegetable frying oil, operating allowance
Instructions
Soak cold
Cover 250 g DRY chickpeas with 1000 ml water in an expansion-safe container. Refrigerate at 4°C or colder for 12 hours; discard this water.
Cover 250 g DRY chickpeas with 1000 ml water in an expansion-safe container. Refrigerate at 4°C or colder for 12 hours; discard this water.
Soak cold: 43200 seconds
Drain and prepare herbs
Rinse chickpeas with the separate 500 ml allowance and drain thoroughly. Wash and dry parsley and coriander; peel 3 garlic cloves.
Rinse chickpeas with the separate 500 ml allowance and drain thoroughly. Wash and dry parsley and coriander; peel 3 garlic cloves.
Pulse and season
Pulse the drained chickpeas, herbs and garlic to fine granules, not purée. Mix in 0.5 tsp each cumin and coriander seed, salt and pepper. Do not taste the raw mixture.
Pulse the drained chickpeas, herbs and garlic to fine granules, not purée. Mix in 0.5 tsp each cumin and coriander seed, salt and pepper. Do not taste the raw mixture.
Chill the mixture
Cover and refrigerate the mixture at 4°C or colder for 30 minutes before shaping.
Cover and refrigerate the mixture at 4°C or colder for 30 minutes before shaping.
Chill the mixture: 1800 seconds
Shape small patties
Mix in 0.5 tsp soda just before shaping. Weigh actual mixture into approximately 20 g patties, no thicker than 1.5 cm. Derive the count from actual mixture weight; do not promise a fixed ball yield.
Mix in 0.5 tsp soda just before shaping. Weigh actual mixture into approximately 20 g patties, no thicker than 1.5 cm. Derive the count from actual mixture weight; do not promise a fixed ball yield.
Fry a test patty
Heat the 480 ml oil allowance to 175°C in a heavy deep vessel with safe headroom. Fry one patty, turning, checking from 4 minutes. Keep water away from hot oil; record any vessel-driven oil adjustment.
Heat the 480 ml oil allowance to 175°C in a heavy deep vessel with safe headroom. Fry one patty, turning, checking from 4 minutes. Keep water away from hot oil; record any vessel-driven oil adjustment.
Fry a test patty: 240 seconds
Verify the centre and repeat
Cut a cooled test piece: the centre must be fully tender with no raw hard crumb. Check the selected household 74°C centre target with a clean probe, not as an official FDA falafel minimum or toxin guarantee. Repeat uncrowded batches at 175°C and the same thickness; crust colour alone is insufficient.
Cut a cooled test piece: the centre must be fully tender with no raw hard crumb. Check the selected household 74°C centre target with a clean probe, not as an official FDA falafel minimum or toxin guarantee. Repeat uncrowded batches at 175°C and the same thickness; crust colour alone is insufficient.
Drain and serve
Drain cooked patties on a rack and divide into 2 catalogue shares. Frying oil is an operating bath, not a claim that all 480 ml is eaten. Chill leftovers promptly and use within 2 days.
Drain cooked patties on a rack and divide into 2 catalogue shares. Frying oil is an operating bath, not a claim that all 480 ml is eaten. Chill leftovers promptly and use within 2 days.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Small chickpea-and-herb patties, fried in measured batches.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.