The Best Falafel Recipe!

Soak uncooked raw chickpeas overnight in a bowl covered with water by a few inches.

Drain the soaked chickpeas.

Add 6 to 8 cloves of garlic to a food processor and pulse until minced.

Cut the leaves off 2 bunches of parsley and pulse in the food processor until finely minced.

Cut 1 onion into quarters, peel it, and add to the food processor to mince.

Add half of the chickpeas to the food processor with 1 teaspoon of salt, 2 teaspoons of ground cumin seeds, 1 heaping teaspoon of ground coriander, 1 teaspoon of baking soda, crushed red pepper flakes, and 1/2 teaspoon of ground black pepper. Pulse until finely minced.

Transfer the mixture to a bowl and add the remaining chickpeas with another teaspoon of salt and 1 tablespoon of all-purpose flour. Pulse until everything is nicely minced.

Check the mixture to ensure it holds together; if it falls apart, add another tablespoon of all-purpose flour.

Let the mixture sit for 1 to 2 hours to meld flavors, or form falafel immediately if short on time.

Form the falafel into patties or meatball-sized balls using a mini ice cream scoop.

Heat oil to 375 degrees Fahrenheit for frying.

Slice a red onion into half moons, sprinkle with salt, and pour red wine vinegar (about 1/4 to 1/2 cup) over it to pickle.

Peel and dice 1 large English cucumber, and add to a bowl.

Slice mini bell peppers and add to the bowl with the cucumber.

Cut grape tomatoes in half and add to the salad bowl.

Drizzle a couple tablespoons of olive oil over the salad and season with salt. Mix well.

Form falafel balls and place them on a baking tray as you go.

Carefully place 6 to 7 falafel balls into the hot oil, frying in batches for about 4 minutes, flipping occasionally for even cooking.

Transfer fried falafel to a tray lined with paper towels to absorb excess oil.

Equipment Needed

Dietary

Allergens