Falafels

By Jody

Ingredients

• 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
• 1/2 cup onion, roughly chopped
• 1 cup parsley, roughly chopped (about a one large bunch)
• 1 cup cilantro, roughly chopped (about a one large bunch)
• 1 small green chile pepper, serrano or jalapeno pepper
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp cardamom
• 1/4 tsp black pepper
• 2 tbsp chickpea flour
• 1/2 tsp baking soda
• avocado oil for frying

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Dried chickpeas soaking in a bowl of water. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper. Pulse the food processor several times until the mixture resembles the texture of coarse sand. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Scooping balls of falafel from the raw mixture.Once the falafel are formed, you can cook them by your preferred method.
To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden. Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate. Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
A plate of falafel drizzled with tahini sauce.

Step 2

How to Bake Falafel: Pre-heat your oven to 425F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.

Step 3

How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.