Fresh Herb Falafel
Crispy, aromatic falafel made with soaked chickpeas, fresh herbs, and warm spices. These homemade falafel balls are perfectly seasoned with cardamom and cumin, packed with fresh cilantro and parsley, and fried until golden brown.
Ingredients
- •8 ounces dried chickpeas, soaked overnight, drained
- •½ whole onion, coarsely chopped
- •1 whole jalapeño, coarsely chopped
- •1 clove garlic clove, crushed
- •¾ cup chopped fresh cilantro
- •½ cup chopped fresh parsley
- •3 tablespoons chickpea flour
- •2½ teaspoons kosher salt
- •1 teaspoon baking powder
- •1 teaspoon ground cardamom
- •½ teaspoon ground cumin
- •8 cups vegetable oil
- •1 serving accompaniments for serving
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
1 min
- 2.
Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong-size balls.
10 min
- 3.
Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.
20 min
