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)
- •1 cup fresh parsley leaves, packed
- •1 cup fresh cilantro leaves, packed
- •1/2 cup fresh dill, packed
- •1 small yellow onion, roughly chopped
- •4 cloves garlic, peeled
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon cayenne pepper
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 teaspoon baking powder
- •2 tablespoons chickpea flour or all-purpose flour
- •Vegetable oil for frying
Instructions
- 1
Drain the soaked chickpeas thoroughly and pat them dry with a kitchen towel to ensure the mixture isn't too wet.
- 2
In a food processor, combine the chickpeas, parsley, cilantro, dill, onion, and garlic. Pulse until the mixture is finely minced but not a smooth paste; it should have a texture similar to coarse sand.
- 3
Transfer the mixture to a bowl and stir in the cumin, coriander, cayenne, salt, pepper, baking powder, and flour. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture 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, tight balls or patties about 1.5 inches in diameter.
- 6
Fry the falafel in batches for 3 to 4 minutes, turning once, until they are deep golden brown and crispy on the outside.
- 7
Remove with a slotted spoon and drain on a wire rack or 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 an extra tablespoon of flour, but be careful not to over-process the mix into a puree.
- You can freeze the shaped, uncooked falafel balls on a tray, then transfer them to a freezer bag for up to 3 months; 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 exterior that gives way to a vibrant, emerald-green interior that is light, fluffy, and fragrant with fresh herbs and earthy spices.