Description

With its origins in Egypt, many cultures have a special place in their national cuisine for this aromatic, delicious, crunchy, plant-based snack.

These falafels are made from chickpeas, herbs, garlic and onion, to make a herby plant-based snack that’s full of iron and fiber.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

Ingredients

Scale

500 g (or 17.5 oz.) dried chickpeas (regular white chickpeas, or black chickpeas)
1 large onion cut into quarters
2 cups finely chopped fresh parsley OR 1 cup fresh parsley and 1 cup fresh cilantro (coriander)
5 crushed garlic cloves
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
1 teaspoon baking powder or baking soda
Oil for deep frying, preferably canola oil

Instructions

Soak the chickpeas in cold water for 12 hours, or overnight.
Drain them well, and dry roughly with a clean towel if necessary, so that they are not wet when you add them to your food processor.
Blend the chickpeas and the onion in a food processor until you have a crumbly mixture – stop blending before the mixture becomes a paste.
Add all the rest of the ingredients except for the baking powder, blend, and set aside for half an hour. (If you are making this ahead of time, refrigerate the mixture and make sure you take it out an hour before cooking so that it can reach room temperature.)
If your mixture is still crumbly, you can help it bind by adding a little tahini, or some chickpea flour mixed with a splash of water.
Add the baking powder and mix well.
Heat a few tablespoons of oil in a skillet on medium-high until it is bubbling gently. Make small balls from the mixture, lower the heat a little, and carefully add one ball to the oil to check that the temperature does not need to be adjusted.
Fry the falafel balls for a few minutes on each side until they are dark golden brown and crispy.

Notes

Prefer to make your falafel in the oven? Oil a baking sheet and bake at 350°F (or 180°C) for about 15-20 mins, turning them halfway through.

Why use dried chickpeas? Dried chickpeas are essential for good falafel that sticks together. If you use canned chickpeas, they are more likely to fall apart during cooking.

Keywords: gluten-free