1 lb dried chickpeas, soaked overnight and drained
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
4 green onions, white and light green parts, minced
3 cloves garlic, minced
1 jalapeño, seeded and finely minced
2 tsp ground cumin
1.5 tsp ground coriander
1 tsp baking powder
1/2 tsp cayenne pepper
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
Vegetable oil for frying, about 2 quarts
Instructions
Pulse drained chickpeas in a food processor until coarsely ground—texture should resemble wet sand with some pea-sized pieces remaining, not a smooth paste. Transfer to a bowl.
Fold cilantro, parsley, green onions, garlic, and jalapeño into the chickpea mixture until evenly distributed. Add cumin, coriander, cayenne, and baking powder; mix gently but thoroughly to combine.
Sprinkle flour, salt, and black pepper over the mixture. Fold in with minimal stirring until just combined—overworking develops gluten and creates dense falafel. Let mixture rest 10 minutes at room temperature to allow flour to hydrate.
Heat oil to 350°F in a heavy-bottomed pot or Dutch oven. Test temperature with a small piece of mixture—it should sizzle immediately and rise in 10 seconds.
Using a 1.5-tablespoon ice cream scoop or wet hands, form mixture into tight balls. Carefully slide 5-6 balls into hot oil without crowding the pan. Fry 3-4 minutes until deep golden brown on all sides, turning gently halfway through with a slotted spoon.
Remove falafel with slotted spoon and drain on paper towels. Maintain oil temperature at 350°F between batches. Serve immediately while exterior is crisp and interior remains creamy.
Inspired by Max Robbins’s winning falafel. This is a plausible recreation, not the chef’s original recipe.