Green Falafel
These vibrant, herb-packed falafel are crispy on the outside, tender and bright green on the inside, and perfect for stuffing into warm pita bread.
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, packed
- •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
- •1/4 teaspoon cayenne pepper
- •1 teaspoon baking powder
- •2 tablespoons chickpea flour or all-purpose flour
- •Vegetable oil for deep frying
Instructions
- 1
Place the soaked and drained chickpeas, fresh herbs, onion, and garlic into a food processor and pulse until the mixture is finely minced but not pureed into a paste.
- 2
Transfer the mixture to a large bowl and stir in the cumin, coriander, salt, pepper, cayenne, baking powder, and flour.
- 3
Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the texture to firm up.
- 4
Heat about 2 inches of vegetable oil in a deep pot or heavy-bottomed skillet to 350°F (175°C).
- 5
Using a falafel scoop or two spoons, form the mixture into small, tightly packed balls or patties.
- 6
Fry the falafel in batches for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- 7
Remove with a slotted spoon and drain on paper towels before serving immediately.
💡 Chef tips
- Always use dried chickpeas that have been soaked; canned chickpeas contain too much moisture and will cause the falafel to fall apart in the oil.
- If the mixture feels too wet to hold its shape, add an extra tablespoon of flour to help bind it.
- You can freeze the shaped, uncooked falafel balls on a tray and then store them in a freezer bag for up to one month; fry them directly from frozen, adding a minute or two to the cooking time.
✅ How it should turn out
The finished falafel should have a deep, crunchy golden-brown crust and a fragrant, bright emerald-green interior that is light, fluffy, and savory with fresh herbal notes.