Homemade Falafel Recipe

Homemade Falafel

1. If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.

2. To a food processor add soaked or canned chickpeas, onion, baking powder, all purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).

3. Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) and form into balls and then press into small patties - you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.

4. Set a paper towel lined plate aside. Fill a high sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.

5. Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel lined plate once done.

6. Serve with tahini sauce, fresh salad greens and chopped tomatoes.