Authentic Falafel Recipe

Ingredients

• 1 cup dried chickpeas (rinsed, picked over and soaked overnight (don't use canned chickpeas))
• 1/2 cup onion (chopped)
• 1 cup parsley (chopped (about one bunch))
• 1 cup cilantro (chopped (about one bunch))
• 1 small jalapeño or serrano pepper (seeds removed and devein (optional))
• 4 garlic cloves (peeled)
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon cardamom
• 1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice
• 2 tbsp chickpea flour (or all-purpose flour)
• 1/2 tsp baking soda
• Mild oil for frying (see notes)
• 1/2 cup tahini
• 1/4 cup water (or more for a thinner consistency)
• 1/4 cup lemon juice (about 2 lemons)
• 2 garlic cloves (minced)
• sea salt to taste
• 1/4 teaspoon ground cumin

Instructions

1. 1

   Prep: Preheat the oven (If baking)

2. 2

   Add ingredients into a food processor: Drain and rinse the chickpeas and place them in a food processor together with the onion, parsley, cilantro, chile pepper, garlic, cumin, salt, cardamon, black pepper and lemon juice.

3. 3

   Process: Pulse to process scraping down the sides as needed, until the mixture resembles the texture of coarse sand.

4. 4

   Chill: Transfer the mixture to a bowl and add the chickpea flour and baking soda. Mix to combine, cover and refrigerate for 30 minutes.

5. 5

   Shape falafel: With your hands or using an ice cream scoop form 2-inch balls or patties (I prefer patties when baking them). If the mixture is too dry, add additional lemon juice or water. If the mixture is too wet, add additional chickpea flour.

6. 6

   --- To Fry: ---

7. 7

   Heat about 3-inches of oil in a pot over medium heat until the oil reaches about 350 degrees Fahrenheit. Cook the falafel in batches adding 6-9 pieces to the pot each time (depending on the size of your pot).Cook for about 1-2 minutes, or until golden brown. With a skimmer, transfer to a plate lined with paper towel. Serve immediately with tahini sauce.

8. 8

   --- To Bake: ---

9. 9

   Bake: Preheat the oven to 375 degrees Fahrenheit. Coat a large rimed baking sheet with 3-4 tablespoons of oil. Place the falafel on the oiled sheet pan. Optional: Brush the falafel with additional olive oil for extra crispiness. Bake for 25 to 30 minutes, carefully flipping the falafel halfway through the baking process. Bake until golden brown on both sides, about 18-20 minutes. Remove from the oven and serve immediately with tahini sauce.

10. 10

    --- To Pan Fry: ---

11. 11

    Pan Fry: Heat 2-3 tablespoons of oil in a skillet (cast iron works well) over medium heat. Add the falafel patty and pan fry for about 2 minutes. Flip and pan fry the other side until golden brown. Transfer to a plate lined with paper towel. Serve immediately with tahini sauce.

12. 12

    --- For the Tahini Sauce ---

13. 13

    Make the tahini sauce: Whisk all the ingredients together in a small bowl. Season to taste. Use immediately.Keeps in the fridge for 2 weeks.