Herb Falafel

Making delicious falafel depends on three things: using dried chickpeas that have been soaked but not cooked (never canned beans here!); seasoning the mixture very well with spices and herbs; holding your oil to 375-degrees so you get a golden brown and crispy falafel.

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Herb Falafel (serves 4)

1/2 cup dried chickpeas
1/2 cup roughly chopped white onion
2 Tbsps torn dill
1/2 cup roughly chopped parsley
3/4 tsp Kosher salt
2 garlic cloves, peeled and roughly chopped
3/4 tsp ground cumin
6-8 Tbsps chickpea flour, as needed
grapeseed oil, for frying
pita bread, for serving
sliced cucumbers and tomatoes, for serving
simple Tahini sauce, for serving


  1. Place the dried chickpeas in a bowl. Cover with cold water by at least 3-inches. Let sit on your counter overnight.
    Drain and place soaked chickpeas in the bowl of a food processor.

  2. Add the onion, dill, parsley, salt, garlic and cumin.
  3. Process for 3-4 minutes, until mixture is smooth, scraping down the sides of the bowl periodically. Dump mixture into a bowl and stir in 3 tablespoons of flour.

  4. Attempt to make a walnut-sized ball. If it doesn’t hold together, add up to 3 more tablespoons flour. Create 12 balls while you heat the oil.
  5. Place 4-inches of oil in a deep heavy-bottomed pot. Heat to 375-degrees. Gently lower the balls into the oil using a slotted spoon.
  6. Cook until deeply golden on all sides, gently stirring as needed. Remove from the oil and allow to drain on paper towels briefly.
  7. Serve falafel warm, tucked into pita bread with sliced cucumbers and tomatoes and a drizzle of Tahini Sauce.

Quick and Simple Tahini Sauce (makes about 1/2 cup)

1 garlic clove, roughly chopped
2 Tbsps fresh lemon juice
1/3 cup tahini
1/2 tsp Kosher salt
1/4 cup water, plus more if needed
  1. Place all ingredients in a blender and blend until very smooth. Store in a jar, refrigerated, for up to 1 week.