Herby Falafel

By Kendra Vaculin
December 5, 2014
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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.

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