What's the BEST Falafel Recipe?

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.

Add 1 cup (454 grams) of chickpeas to a container and cover with cold water by 4 to 6 inches.

Cover the container and place it in a cool dark place to soak for 12 to 24 hours.

After soaking, strain the chickpeas and rinse them under cold water.

If short on time, cover chickpeas with boiling water and add 1/2 teaspoon (2 grams) of baking soda. Let sit for 1 hour, then drain.

Roughly chop 1 medium yellow onion and set aside.

Slice off the root end of 5 garlic cloves and set aside.

Rinse and dry 1 cup (25 grams) of flat leaf Italian parsley, then remove the stems and chop the leaves.

Measure out 1/2 cup (12 grams) of cilantro leaves, lightly packed.

Chop 2 green onions and set aside.

In a 14-cup food processor, add the drained chickpeas and pulse to a medium coarse texture, scraping down the sides as needed.

Transfer the chickpeas to a large bowl and add the chopped onions, green onions, garlic, parsley, and cilantro to the food processor. Pulse until finely minced, scraping down the sides as necessary.

Add the chickpeas back to the food processor along with 1 tablespoon (18 grams) of sea salt, 2 teaspoons (7 grams) of ground cumin, 1 teaspoon (2 grams) of ground coriander, and 1/2 teaspoon (1 gram) of black pepper. Pulse until combined, scraping down the sides as needed.

Taste the mixture for seasoning and check if it holds shape when pressed together.

Transfer the mixture to a large bowl and fold in 1 teaspoon (5 grams) of baking powder until combined.

Form the mixture into balls using a falafel scoop or by hand, and place them on a parchment-lined sheet tray.

In a 2-quart Rondo or deep pot, heat enough neutral flavored oil to fill halfway over medium heat.

Check the oil temperature, aiming for 350 degrees Fahrenheit (176 degrees Celsius).

Once the oil is ready, carefully add the falafel balls one at a time, cooking for 2 to 3 minutes per side until golden brown.

Remove the falafel from the oil and let them drain on paper towels for 1-2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens