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.
Print this recipeIngredients
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 |
Directions
- 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 | |
1/3 cup | tahini | |
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.