Falafel Abadani (فلافل آبادانی خوزستانی) — Khuzestani Falafel: The Spicy Soul of Abadan

• 350 gDried chickpeas (soaked 12 hours, drained well (do not cook))
• 180 gYellow onion (roughly chopped)
• 12 gGarlic cloves (about 3 medium cloves, peeled)
• 35 gFresh parsley (leaves and tender stems, roughly chopped)
• 20 gFresh red chili pepper (seeded for medium heat; keep seeds for extra spicy)
• 2 tspGround cumin
• 2 tspGround coriander
• 2.25 tspFine salt
• 1 tspBlack pepper (freshly ground)
• 2 tspBaking powder (add right before frying)
• 2 tbspWater (only if needed to help the mixture bind)
• 900 mlNeutral frying oil (sunflower or canola; for deep-frying)

Instructions

1. 1

   Rinse 350 g dried chickpeas, then soak in 1.5 liters cold water for 12 hours at room temperature (or 18 hours in the refrigerator). Drain thoroughly and pat dry; excess water causes cracking and oil splatter. Do not boil the chickpeas—Abadani falafel relies on raw soaked chickpeas for a crisp shell.

2. 2

   In a food processor, pulse the drained chickpeas with 180 g onion, 12 g garlic, 35 g parsley, and 20 g chili until uniformly minced. Scrape the bowl often. Aim for a damp, sandy texture that clumps when squeezed, not a smooth paste; over-processing makes dense falafel and prevents the signature crunchy exterior.

3. 3

   Transfer to a bowl and mix in 2 tsp cumin, 2 tsp coriander, 2.25 tsp salt, and 1 tsp black pepper. Cover and rest 30 minutes in the refrigerator to hydrate the ground chickpeas and let flavors bloom. If the mixture looks wet, spread it on a tray and chill 10 more minutes to firm up.

4. 4

   Heat 900 ml neutral oil in a deep pot to 175°C. While oil heats, stir 2 tsp baking powder into the chilled mixture. Test binding: squeeze a tablespoon firmly; it should hold. If it crumbles, add water 1 tsp at a time (up to 2 tbsp total), mixing well after each addition.

5. 5

   Shape into 18–20 patties (about 35 g each), flattening slightly for Abadan-style crispness. Fry 5–6 pieces per batch for 3.5–4.5 minutes, turning once, until deep golden and audibly crisp. Keep oil between 170–180°C; adjust heat between batches and skim crumbs to prevent bitterness.

6. 6

   Drain falafel on a wire rack set over a tray for 3 minutes (paper towels soften the crust). Serve hot. For street-style Abadani vibes, stack into warm bread with pickles and a spicy sauce. If holding for a crowd, keep in a 110°C oven for up to 20 minutes to preserve crunch.