Falafel

Delicious and crispy homemade falafel made using dried chickpeas, packed with fresh herbs and spices, served with tahini sauce and veggies.

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Prep Time 1

Cook Time 15

Total Time 1 15

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: Middle Eastern, Vegan

Calories: 140

Ingredients Method Notes

Ingredients

Falafel Base

2 cups Dried chickpeas Avoid using canned to preserve authenticity.
0.5 teaspoon Baking soda Helps soften chickpeas while soaking.
1 cup Fresh parsley leaves Substitute with fresh spinach for a milder taste.
0.75 cup Fresh cilantro leaves Basil works if you’re not a fan.
0.5 cup Fresh dill Use thyme for a different flavor.
1 small Onion (quartered) Shallots could be used as a substitute.
7-8 cloves Garlic Use garlic powder in a pinch.
to taste Salt Adjust to your preference.
1 tablespoon Ground black pepper Tone it down if needed.
1 tablespoon Ground cumin Essential for warm, earthy notes.
1 tablespoon Ground coriander A pinch of turmeric can add color.
to taste Cayenne pepper Optional for heat.
1 teaspoon Baking powder Makes falafel lighter and crispier.
2 tablespoons Toasted sesame seeds Substitute with chopped nuts if allergic.
as needed Oil for frying Vegetable oil works best.
1 serving Tahini sauce Essential for serving.
to taste Pita pockets, diced cucumbers, diced tomatoes, baby arugula, pickles Mix and match with favorite veggies.

Method

Preparation

Place the dried chickpeas and baking soda in a large bowl filled with water, covering them by at least two inches. Soak overnight for 18 hours.
When ready, drain and pat the chickpeas dry.
Add chickpeas, herbs, onion, garlic, and spices to a food processor and blend in 40-second intervals until fully combined but not pureed.
Transfer the mixture to a container, cover tightly, and refrigerate for at least one hour or up to one night.

Cooking

Just before frying, stir in the baking powder and sesame seeds.
Scoop tablespoonfuls of the mixture and form into patties about half an inch thick.
Fill a medium saucepan three inches up with oil and heat on medium-high until it bubbles softly.
Carefully drop the falafel patties into the oil and fry for 3-5 minutes until crispy and medium brown on the outside.
Drain fried patties on paper towels.

Serving

Serve hot alongside tahini or hummus, topped with arugula, tomatoes, and cucumbers for a fulfilling meal.

Notes

Proper soaking is important for achieving the right texture. Chill the mixture overnight for more flavor. Leftover uncooked mixture can be stored in the fridge for up to three days.