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.Print this recipe
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|
- 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.
- Add the onion, dill, parsley, salt, garlic and cumin.
- 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.
- 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.
- 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.
- Cook until deeply golden on all sides, gently stirring as needed. Remove from the oil and allow to drain on paper towels briefly.
- 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|
|1/2 tsp||Kosher salt|
|1/4 cup||water, plus more if needed|
- Place all ingredients in a blender and blend until very smooth. Store in a jar, refrigerated, for up to 1 week.