How to Make Falafel

Pick fresh herbs: parsley, cilantro, and mint.

Soak 1/2 cup dried chickpeas and 1/2 cup peeled fava beans overnight in water and drain.

Process the soaked chickpeas and fava beans in a food processor with a pinch of salt until coarsely ground.

Add a big pinch of toasted sesame seeds (about 1 tablespoon), 1 clove of garlic, coarsely chopped onion (1 small), and 1 whole jalapeno pepper to the processor.

Process the mixture until aromatic and well combined.

Add 1/2 teaspoon of baking soda and stir quickly to combine.

Refrigerate the falafel mixture for at least 30 minutes, up to a day, to help it hold its shape.

Shape the falafel using an ice cream scoop, making balls about 1.5 inches in diameter.

Heat neutral oil (safflower or canola) in a deep pan to 375 degrees Fahrenheit.

Fry the falafel in batches, cooking for about 30 seconds on each side or until golden brown, turning by eye.

Serve the falafel hot, optionally with tahini yogurt sauce, lemon, and garlic.

Equipment Needed

Dietary

Allergens