Herb Falafel Recipe
A traditional Middle Eastern dish that's loaded with spices and fresh herbs.
Equipment
- large food processor
Ingredients
- 2 cups chickpeas dried (4 cups soaked)
- 1 tsp baking soda
- 1 cup fresh parsley packed, stems removed
- 1 cup fresh cilantro packed, stems removed
- ¼ cup fresh dill
- 1 small onion
- 7 garlic cloves (or 9 tsp minced)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp ground cumin
- 1 + ½ tbsp ground coriander
- 1 tsp turmeric
- 2 tbsp lemon juice
- 1-2 tsp cayenne pepper (optional for spicy falafel)
Instructions
- Place the dried chickpeas in a bowl of water with baking soda. Let them soak for at least 12 hours.
- In a large food processor, pulverize the onion, garlic, and fresh herbs.
- Add the rest of the ingredients, including 4 cups of the soaked chickpeas. (Remove as much excess water from the chickpeas as possible). Pulse in the food processor until the mixture is blended, but not pasty.
- Place mixture in the refrigerator for at least 1 hour before attempting to form the patties or balls.
- Take a heaping tablespoon of the mixture at a time and form into the desired shape. Place on a cutting board with a silicone baking mat and place in the freezer.
- Once frozen, either place in a freezer bag to save for later, heat up a pot of vegetable oil to deep fry, or preheat oven to 350 degrees.
- For fried falafel: Carefully place the falafel in the hot oil. If you have enough oil, the falafel will float to the surface when done. If you don't have that much oil, keep checking the falafel, and pull them when they are browned on the outside.
- For baked falafel: Use nonstick cooking spray to line a baking sheet, or use a silicone baking mat. Place the falafel on the sheet and put in the oven. Cook for about 30 minutes, turning once halfway through.
- Prepare your cooked falafel however you like and enjoy!
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