THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)

Soak 1 cup of dried chickpeas in a large bowl covered with 2-3 inches of water for at least 8-12 hours.

Drain and rinse the soaked chickpeas, then add them to a food processor.

Roughly chop 1/2 cup of yellow onion and add it to the food processor.

Roughly chop 1 cup of parsley and add it to the food processor.

Roughly chop 1 cup of cilantro and add it to the food processor.

Remove seeds and membrane from 1 small serrano pepper, dice it, and add it to the food processor.

Add 3 cloves of fresh garlic to the food processor.

Add 1 teaspoon of cumin, 1 teaspoon of salt, 1/2 teaspoon of cardamom, and 1/4 teaspoon of black pepper to the food processor.

Pulse the mixture in the food processor several times until it resembles coarse sand, scraping down the sides as needed.

Transfer the mixture to a mixing bowl and add 2 tablespoons of chickpea flour and 1/2 teaspoon of baking soda.

Cover the bowl and refrigerate the mixture for 30 minutes to 1 hour.

Using a medium cookie scoop, form the mixture into balls and place them on a plate.

Optionally, form the mixture into flatter patty shapes for serving in pita or sandwiches.

For deep frying, heat avocado oil in a pan to 350 degrees Fahrenheit and cook the falafel balls in batches of 6-8 for about 1 minute until golden, then transfer to a paper towel-lined plate.

For pan-frying, heat a few tablespoons of oil in a cast iron pan to medium-high and cook the falafel for 2-3 minutes on each side until golden, then transfer to a paper towel-lined plate.

For baking, preheat the oven to 425 degrees Fahrenheit, lightly coat a baking sheet with oil, add the falafel, coat the tops with oil, and bake for 25-30 minutes, flipping halfway through.

Equipment Needed

Dietary

Allergens