Print Recipes
1Soak your chickpeas
Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
2Pulse ingredients together
Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
3Chill the falafel
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
4Shape the falafel
Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
5Cook the falafel
Once the falafel are formed, you can cook them by your preferred method. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Coo
6Remove the falafel
Use a skimmer to check the color of the falafel and make sure they don’t overcook. Then remove them to a paper towel-lined plate.
7Finish and serve
Serve immediately, while warm and crispy on the outside. They’re delicious served with tahini sauce and a glass of Pinot Noir.
