Falafel balls

Ingredients

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• 1 cup dried chickpeas soaked overnight
• ½ cup roughly chopped onion
• 1 cup roughly chopped parsley (about 1 large bunch)
• 1 cup roughly chopped cilantro (about 1 large bunch)
• 1 small green chile pepper (serrano or jalapeno)
• 3 garlic cloves (fresh, big ones)
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon cardamom
• ¼ teaspoon black pepper
• 2 tablespoons chickpea flour (or other flour)
• ½ teaspoon baking soda
• Oil for frying

Directions

1. Soak the dried chickpeas overnight or for at least 8-12 hours, then drain and rinse.
2. Add chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. Pulse to a coarse, sandy texture.
3. Transfer the mixture to a bowl, add chickpea flour and baking soda, stir, then refrigerate for 30 minutes to 1 hour.
4. Shape the falafel into balls or patties using your hands or a scoop. Add more flour or water as needed.
5. Heat 3 inches of oil to 350°F (175°C) and fry falafel in batches for 1-2 minutes until golden or dark brown.
6. Remove the falafel and drain on a paper towel-lined plate.
7. Serve warm with tahini sauce.

How to Cook Falafel – Alternative Methods

Pan-Fry

• Cook falafel in oil over medium-high heat for 2-3 minutes per side until golden.

Bake

• Preheat oven to 425°F (220°C). Bake falafel for 25-30 minutes, flipping halfway through.

Cooking Tips for Falafel

• If falafel breaks apart, pulse the mixture more or add water to bind.
• If the mixture is too wet after chilling, add more chickpea flour.
• Substitute cilantro with parsley or another tender herb if needed.
• Air fry at 400°F (200°C) for 5-6 minutes for a crispy result.

Notes

• Pre-chop the ingredients before putting in food processor for even pieces.
• If falafel fall apart, adjust flour or moisture.
• Freeze uncooked falafel for later; thaw and cook from frozen.
• Chickpeas triple in size when soaked, so 1 cup dried equals 3 cups soaked.
• Falafel sizing = 4 cm diameter roughly. Adjust after test fry.

Improvements

Alternative Falafel Preparation

• Spread falafel dough on pita or wheat tortilla.
• Fry the dough in a nonstick pan with a little oil, cooking only one side until browned.
• Once browned, turn it into a taco with lettuce, tomato, and tzatziki.
• This method offers a fun twist, and many prefer it over the traditional ball or patty version.

Tip for those who do not have chickpea flour; roast the dry chickpeas in the pan for a while, then cool it down and blend into powder. Then sift it through a sieve.