Main Dishesbonappetit4.6
Falafel
Our best falafel recipe starts with dried, soaked chickpeas (start a day early!). Find out how to make falafel for snacking, meal prep, and more.
👥 24 Servings👤 Sarit Packer & Itamar Srulovich📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pot
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Pulse 8 oz. dried chickpeas, soaked overnight, drained, 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.
. dried chickpeas, soaked overnight, drained8 oz
2
Pulse ½ onion, coarsely chopped, 1 jalapeño, coarsely chopped, 1 garlic clove, crushed, ¾ cup chopped fresh cilantro leaves with tender stems, and ½ cup chopped fresh parsley leaves in food processor (no need to clean it out), scraping down sides as needed, until coarsely chopped, about ⏱️ 1 minute. Mix into chickpeas, then mix in 3 Tbsp. chickpea flour, 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. baking powder, 1 tsp. ground cardamom, and ½ tsp. ground cumin. Form falafel mixture into ping-pong-size balls.
jalapeño, coarsely chopped1. chickpea flour3 Tbsp½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2. baking powder1 tsp. ground cardamom1 tsp
3
Pour vegetable oil into a large heavy pot to a depth of 3". Fit pot with thermometer and place over medium-high heat until thermometer registers 330°. Working in batches, lower falafel balls into hot oil with a slotted spoon or kitchen spider and cook, turning occasionally, until deep brown and crispy, about ⏱️ 5 minutes. Transfer to paper towels; let sit ⏱️ 5 minutes. Serve falafel with Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm pita (if using). Do Ahead: Falafel mixture can be prepared 2 days ahead; refrigerate in an airtight container. Falafel balls can be formed and frozen in a single layer on a parchment paper–lined baking sheet up to 3 months. Once frozen, transfer to a resealable plastic freezer bag; do not thaw before frying, and add 1–⏱️ 2 minutes to the cooking time. Cooked falafel can be refrigerated up to 3 days or frozen for 6 months; if frozen, thaw in the refrigerator at least ⏱️ 6 hours and reheat in a 350° oven for about ⏱️ 10 minutes. Editor’s note: This falafel recipe was first printed in our October 2015 issue as ‘Fresh Herb Falafel.’ Head this way for more of our best chickpea recipes →
Vegetable oil (for frying; about 8 cups)Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm thick pita with pockets (for serving, optional)
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