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 Recipe Pin RecipeIngredients
Herb Falafel (serves 4)
- 1/2 cup dried chickpeas
- 1/2 cup white onion roughly chopped
- 2 Tbsp storn dill
- 1/2 cup parsley roughly chopped
- 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
Quick and Simple Tahini Sauce (makes about 1/2 cup)
- 1 garlic clove roughly chopped
- 2 Tbsp fresh lemon juice
- 1/3 cup tahini
- 1/2 tsp Kosher salt
- 1/4 cup water plus more if needed
Instructions
Herb Falafel (serves 4)
- 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)
- Place all ingredients in a blender and blend until very smooth. Store in a jar, refrigerated, for up to 1 week.
