This is the dish people drive inland for.
Crisp on the outside, soft and herb-green inside,
hot from the fryer and never sitting around.
If you have only had falafel from a freezer or a mix, this is a different thing entirely.
THE STORY
Falafel is the heart of a Levantine kitchen, and it is what we are known for. We soak dried chickpeas overnight, then grind them fresh each morning with parsley, coriander, garlic and cumin. Nothing is pre-made. Every order is shaped and dropped into fresh oil the moment you ask for it, so it reaches the table crisp, green and steaming.
It is fully plant-based, and it is the reason so many guests come back.
THE FIRST BITE
You hear it before you taste it, the thin, crisp shell giving way.
Then the inside, soft and bright with herbs, still warm from the oil.
A little tahini, a little fresh salad, warm pita to wrap it in.
Simple food,
done properly, the kind you think about again the next day.
WHY OURS IS DIFFERENT
The herbs are cut the same morning.
Nothing is fried in advance and reheated.
That is what KM0 means here, not a sticker but a daily choice about where the food comes from and how it is made.
Serves 4 as a plate, makes about 20 falafel.
Ingredients
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250 g dried chickpeas (never canned, never cooked)
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1 small onion, roughly chopped
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4 garlic cloves
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1 large handful fresh parsley
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1 large handful fresh coriander
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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Half a teaspoon baking soda
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Salt and black pepper
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A little sesame seed to coat, optional
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Neutral oil for frying
Method
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The night before, cover the dried chickpeas with plenty of cold water and soak overnight, at least 12 hours. Do not cook them. Drain well and pat dry.
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Put the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, salt and pepper in a food processor. Blitz to a coarse, damp sand texture that just holds together. Do not make a paste.
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Cover and rest the mix in the fridge for 30 minutes to an hour. Stir in the baking soda just before frying, this keeps them light.
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Shape into small balls or patties. Roll in sesame if you like.
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Heat the oil to about 170 to 180 C. Fry in batches until deep golden, about 3 to 4 minutes, turning once. Drain on paper.
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Serve straight away, hot, with hummus, tahini, fresh salad and warm pita.
WHERE IT BELONGS
A proper refuel on the Pla de Mallorca cycling routes.
A favourite with the Sunday market crowd.
The plate everyone reaches for at a shared table.
However you come to it, it is made the same way, fresh and to order.
GOOD TO KNOW
Fully vegan. The falafel itself is gluten-free, though the pita is not, so ask, and we will plate it with salad instead of bread or with a pita sin gluten. It travels well for takeaway, packed so it stays crisp.
COME AND TRY IT
Walk in, or message us on WhatsApp: +34 628 00 80 66
See everything we make fresh: deli-caffe.com/menu
