How to Make Falafel | Kenji's Cooking Show

chickpeas

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Canned chickpeas are often less expensive and save prep time.

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt offers a creamy texture with fewer calories.

Soak 2/3 cup of dried chickpeas in water overnight at room temperature, ensuring they triple in volume.

Wash and spin dry 1.5 ounces each of parsley, cilantro, and mint in a salad spinner.

Place the soaked chickpeas in the salad spinner to dry them thoroughly.

Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds to the chickpeas.

Add a big pinch of salt to the mixture.

Pulse the chickpea mixture in a food processor until it resembles a wet meal that holds together when squeezed.

Transfer the mixture to a bowl and let it sit in the fridge for 15 minutes to help it bind.

Prepare tahini sauce by blending a head of garlic (skins included) with the juice of 2 lemons in a blender.

Add about 1 teaspoon of cumin seeds to the blender with the garlic and lemon juice.

Gradually add water to the tahini sauce mixture until it reaches a smooth consistency that falls off the whisk in ribbons.

Add 1 cup of tahini to the blended garlic and lemon mixture, adjusting the water as needed to achieve the right texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens