Green Falafel
These vibrant, herb-packed falafel are crispy on the outside, tender on the inside, and bursting with fresh parsley and cilantro.
Ingredients
- •2 cups dried chickpeas (soaked in water for 24 hours, then drained)
- •1 cup fresh parsley, packed
- •1 cup fresh cilantro, packed
- •1/2 cup fresh dill
- •1 small yellow onion, roughly chopped
- •4 cloves garlic, peeled
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon baking powder
- •Vegetable oil for deep frying
Instructions
- 1
Place the soaked and drained chickpeas, parsley, cilantro, dill, onion, and garlic into a food processor.
- 2
Pulse the mixture until it reaches a coarse, sandy texture; do not over-process into a paste.
- 3
Transfer the mixture to a bowl, stir in the cumin, coriander, salt, pepper, and baking powder, then cover and refrigerate for at least 30 minutes.
- 4
Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
- 5
Form the mixture into small, tightly packed balls or patties using your hands or a falafel scoop.
- 6
Fry the falafel in small batches for 3 to 4 minutes until they are a deep golden brown and crispy on the outside.
- 7
Remove with a slotted spoon and drain on paper towels before serving immediately.
💡 Chef tips
- Always use dried chickpeas that have been soaked, never canned chickpeas, as canned ones contain too much moisture and will cause the falafel to fall apart in the oil.
- If the mixture feels too loose, add a tablespoon of chickpea flour to help bind it together.
- You can freeze the shaped, uncooked falafel balls on a tray and then transfer them to a freezer bag for up to one month; fry them directly from frozen, adding an extra minute to the cooking time.
✅ How it should turn out
The finished falafel should have a deep, emerald-green interior, a perfectly crunchy crust, and an aromatic, herbaceous flavor that pairs beautifully with tahini sauce.