Green Falafel
These vibrant, herb-packed falafel are crispy on the outside, tender on the inside, and bursting with fresh Middle Eastern flavors.
Ingredients
- •2 cups dried chickpeas (soaked in water for at least 12 hours, then drained)
- •1 cup fresh cilantro, packed
- •1 cup fresh flat-leaf parsley, packed
- •1/2 cup fresh dill
- •1 medium 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, drained chickpeas, cilantro, parsley, dill, onion, and garlic into a food processor.
- 2
Pulse the mixture until it reaches a coarse, sandy texture; avoid over-processing into a smooth paste to ensure the right consistency.
- 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 to allow the flavors to meld.
- 4
Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).
- 5
Using a falafel scoop or two spoons, form the mixture into small, tightly packed balls or patties.
- 6
Carefully drop the falafel into the hot oil in batches, frying for 3 to 4 minutes until they are a deep, golden brown.
- 7
Remove with a slotted spoon and drain on paper towels before serving hot.
💡 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 or all-purpose flour to help bind it.
- You can freeze the shaped, uncooked falafel balls on a tray and then transfer them to a freezer bag for up to 3 months; fry directly from frozen.
✅ How it should turn out
The finished falafel should have a dark, crunchy crust and a bright, emerald-green interior that is light, fluffy, and fragrant with fresh herbs and earthy spices.