The BEST Homemade 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.

Pour 225 g of dried chickpeas into a high-sided container.

Add 1,000 g of water and soak for at least 12 hours, preferably 24 hours.

After soaking, drain the chickpeas in a colander for 1 to 2 minutes.

Transfer the drained chickpeas to a food processor and pulse about 25 to 30 times until they resemble chopped garlic.

Scrape down the sides of the food processor to avoid marble-sized beans.

Continue pulsing until the chickpeas are chopped to a texture similar to chopped garlic.

Move the chopped chickpeas to a mixing bowl.

In the food processor, add 100 g of red onion, 10 g of garlic, 25 g of jalapeno, 12 g of salt, 5 g cumin, 2 g coriander, 2 g turmeric, 25 g parsley, and 25 g cilantro.

Blend the aromatics until well broken down, preferably into a smooth herb paste.

Combine the herb paste with the chopped chickpeas in the mixing bowl and stir until well mixed.

Perform a squeeze test to check if the mixture holds together; if too crumbly, return to the food processor for 10 to 15 seconds.

Refrigerate the falafel mix for 30 minutes to help it hold together better.

After 30 minutes, remove the mix from the fridge and divide it into 15 to 17 balls, each roughly 40 g.

Roll the mixture into balls by passing it between your palms while squeezing gently to compact it.

Heat a large heavy-bottom pot over medium heat and add about 1 quart of high smoke point oil, ensuring it's no more than halfway full.

Prepare a tahini sauce by blending 150 g of tahini paste, 20 g of lemon juice, 3 to 4 g of salt, and one chopped garlic clove.

While blending, stream in 100 to 130 g of water until the tahini sauce reaches a creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens