I’ve eaten quite a bit of falafel in my day, even more so having married an Israeli man. This is an outstanding recipe that won over my in-laws. The variety of spices and herbs make these a real palate pleaser and the main ingredient of chickpeas adds lots of protein and fiber. These freeze easily, but I doubt you will have any leftover!
Falafel
this recipes makes about 15-20 3oz patties – enough for 4 people when served with tahini, Israeli salad, and pita
Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight in 4 cups of water plus 1 teaspoon baking soda)
- 1 bunch Italian parsley, chopped
- 1 bunch cilantro, chopped
- 1/4 cup chickpea flour
- 1 teaspoon each of ground coriander, ground cumin, aleppo pepper, ground turmeric, garlic powder
- 1/2 teaspoon each of ground allspice and ground cardamom
- juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 cup avocado oil for panfrying
- for serving: tahini sauce, israeli salad, shredded cabbage, pita bread
Instructions
- Line a baking sheet with parchment paper
- Add all the ingrediens except for the avocado oil, to a food processor
- Pulse until well combine and homogenous but don’t over process into a mush
- Scoop out 3 oz balls of the mixture onto the lined baking sheet
- Once the sheet is full, gently flatten each ball with a the back of a wet measuring cup or your hand
- Heat the avocado oil in a filet over medium heat
- When the oil is hot, add a few falafel patties (don’t overcrowd) and cook for about 5 minutes per side (you may need to lower the temperature of the pan)
- Transfer to a plate lined with paper towels and continue until all the patties are cooked
- Serve with tahini, salad, and cabbage on a platter or stuffed inside of a warmed pita
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