Herby Falafel

By • December 5, 2014 22 Comments

228 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: What's filling, fried, and green all over? THIS FALAFEL IS NOT A JOKE. Kendra Vaculin


Makes 16 falafel

  • 2 cups chickpeas, drained and rinsed (about 1 1/2 cans)
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 1 small onion, roughly chopped
  • 3 cloves garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup flour
  • canola oil, for frying
  1. Pulse onion and garlic in a food processer until well minced. Remove and set aside.
  2. Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be pretty sticky.
  3. Add 1/4 cup flour and mix until combined. If still too sticky to manipulate with your hands, blend in the other 1/4 cup.
  4. Roll falafel dough into small balls and flatter to about 1- to 1 1/2-inch rounds.
  5. Heat about 1/4 inch canola oil in a large pan. Fry falafel until golden brown, flipping to cook both sides, about 1 to 2 minutes a side. Let drain on paper towels before serving.
  6. Consumption ideas: Stuff into a pita with tzatziki or hummus, tomatoes, cucumbers, or more stalks of fresh herbs; plop onto a salad; eat with your fingers, dunking them into your sauce of choice.

More Great Recipes: Falafel|Sandwiches|Snacks