> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Falafel Fried in Tallow — Seed Oil Free Middle Eastern - URL: https://thefoodiekitchen.net/falafel-tallow-fried/ - Published: 2026-09-10T09:10:35.000Z - Updated: 2026-09-12T07:42:42.000Z - Description: Falafel fried in beef tallow — crispy outside, fluffy inside, no seed oils. Made from dried chickpeas, not canned. Better than any shop-bought. - Author: Savannah Ryan - Tags: Mediterranean Recipes, MAHA Recipes Falafel is one of those dishes with a single critical rule: use dried chickpeas that have been soaked but never cooked. Canned chickpeas produce a dense, wet falafel that falls apart in the oil. Dried chickpeas soaked for 24 hours have enough moisture to blend into a workable paste but enough residual starch to hold together and become fluffy inside when fried. Tallow is superior to seed oils for falafel for the same reason it is superior for all deep frying: it is stable at high temperatures, does not oxidise and produce off-flavours during the fry, and imparts a subtle savouriness to the crust. ## Falafel Fried in Tallow Recipe Serves 4 Prep 30 min Cook 15 min ### Ingredients - 400g (2 cups) dried chickpeas, soaked in cold water for 24 hours — NOT canned - 1 small yellow onion, roughly chopped - 3 garlic cloves - Large handful of flat-leaf parsley - Large handful of fresh coriander - 1 tsp ground cumin - 1 tsp ground coriander - ½ tsp baking soda - 1 tsp sea salt - 600ml beef tallow for frying - To serve: warm pita, tahini sauce, chopped tomato, cucumber, pickled turnip ### Method 1. Drain the soaked chickpeas (do not cook them — this is the most common falafel mistake). They should be doubled in size and soft enough to pinch but not mushy. 2. Place the drained chickpeas in a food processor with the onion, garlic, parsley, coriander, cumin, ground coriander, baking soda, and salt. Pulse until the mixture resembles coarse sand — not smooth. Test by squeezing a small amount: it should hold together. 3. Refrigerate the mixture for 1 hour. 4. Form into balls or patties about the size of a golf ball (a falafel mold or ice cream scoop helps). 5. Heat the tallow in a deep pot or Dutch oven to 350°F (175°C). Fry the falafel in batches for 3-4 minutes until deep golden brown. 6. Remove to a rack (not paper towel). Serve immediately in warm pita. Frequently Asked Questions Why dried chickpeas only? Canned chickpeas are already cooked and fully hydrated. They have too much moisture and not enough binding starch to hold together during frying. The result is falafel that disintegrates in the oil. Is falafel seed oil free? Yes when fried in tallow. Most falafel restaurants use canola or soybean oil. Homemade in tallow is the seed oil free option. Can I bake instead of fry? Baked falafel is a different product — drier, denser, without the crispy crust. For the authentic result, deep fry in tallow. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Mediterranean Falafel, moussaka, souvlaki, shakshuka — Mediterranean recipes in seed oil free fats. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)