Falafel is a versatile vegetarian and vegan dish made from chickpeas and herbs. It’s lightly fried and absolutely delicious wrapped in pita, on top of salads, or eaten by itself! Crispy and hearty, Falafel is best served with hummus, tahini, or tzatziki as dipping sauces.
Ingredients
- 2 cups dried chickpeas
- 1/2 teaspoon baking soda
- water, to taste
- 1 cup parsley leaves, stems removed
- 3/4 cup cilantro leaves, stems removed
- 1/2 cup dill, stems removed
- 1 small onion, quartered
- 7-8 cloves garlic, peeled
- salt, to taste
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper, optional
- 1 teaspoon baking powder
- 2 tablespoons sesame seeds, toasted
- neutral oil, to taste
Directions
Step 1 –The day before making your falafel, place the dried chickpeas and the baking soda in a bowl. Cover the chickpea mixture with 2 inches of the water. Soak overnight or for 18 hours, if the chickpeas are still quite hard. Once fully-soaked, drain and pat dry.
Step 2 –Fit your food processor with a blade attachment.
Step 3 –Add the chickpeas, the parsley, the cilantro, the dill, the onions, the garlic, the salt, the black pepper, the cumin, the coriander, and the cayenne pepper and pulse until the contents are well-combined, about 40 seconds at a time.
Step 4 –Transfer the falafel mixture to a bowl, cover tightly, and refrigerate for at least 1 hour.
Step 5 –Once ready to cook, add the baking powder and the sesame seeds to the falafel mixture and stir to combine.
Step 6 –Wet your hands and form the falafel mixture into small patties about 1/2-inch-thick.
Step 7 –Heat the oil on medium-high in a saucepan until slightly bubbly.
Step 8 –Carefully drop the falafel patties into the oil, working in batches, and fry for 3-5 minutes, until they are crisp and have a medium brown exterior.
Step 9 –Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain.
Step 10 –Serve hot.
