homemade falafel is one of those recipes that's worth every bit of planning ahead 🧆🌿 dried chickpeas whizzed with fresh herbs, garlic, and warm spices into crispy, golden patties that are fluffy and green on the inside. stuff them in pita, pile them on a mezze board, or eat them straight off the plate. 🫶
recipe from The Mediterranean Dish
Ingredients
Falafel
2 cups dried chickpeas (do not use canned)
½ tsp baking soda
1 cup fresh parsley leaves, stems removed
¾ cup fresh cilantro leaves, stems removed
½ cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
salt, to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
For frying
avocado oil (or any neutral oil), enough to fill a medium saucepan 3 inches deep
Makes ~24
Prep time ~18 hrs - overnight
Cook time ~20 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Soak the chickpeas
The day before, add the dried chickpeas and baking soda to a large bowl and cover with water by at least 2 inches.
Soak for 18 hours, or longer if the chickpeas are still hard. Drain completely and pat dry.
Make the falafel mixture
Add the chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne to a food processor fitted with the blade.
Pulse in 40 second bursts until the mixture looks like coarse meal. If your food processor is small, work in two batches.
Chill
Transfer the mixture to a container, cover tightly, and refrigerate for at least 1 hour, or overnight.
Shape the patties
Just before cooking, stir in the baking powder and toasted sesame seeds.
Scoop tablespoonfuls of the mixture and form into patties about ½ inch thick. Wet hands make this easier.
Fry
Fill a medium saucepan 3 inches deep with oil and heat over medium-high until it bubbles softly, around 375°F.
Fry the patties in batches for 3-5 minutes, until crispy and medium brown on the outside. Don't crowd the pan.
Drain on a colander or a plate lined with paper towels.
Serve
Serve hot with tahini sauce, in warm pita with fresh tomato, cucumber, and arugula, or as part of a mezze spread.
Tips & Notes
Always start with dried chickpeas that have been soaked, not canned. Canned chickpeas fall apart in the hot oil.
For the perfect fry, use a thermometer to make sure the temperature is 350°F
If the mixture is crumbly and won't hold together, stir in 1 to 1½ tbsp of flour or 1 egg to bind it.
Prefer to bake? Bake at 350°F for 15-20 minutes on a lightly oiled sheet pan, flipping halfway and brushing with a little olive oil.
To freeze, set uncooked patties on a parchment-lined baking sheet for 1 hour, then move to a freezer bag for up to 1 month. Fry or bake straight from frozen.