Herby Falafel Recipe

A few months back I came across a falafel recipe where you don't cook the chickpeas and I was intrigued. I have a recipe for falafel that uses cooked chickpeas and it is delicious but it doesn't have that traditional falafel crunch. I thought I would try it out. The herbs add a lovely freshness while the lemon brightens the flavor. I think these may be my new favorite comfort food.  

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  • 2 cups dried chickpeas
  • 1/2 onion, roughly chopped
  • 2 cloves garlic
  • 1/2 cup parsley
  • 2 sprigs fresh dill
  • 1 T chickpea flour (if you don't have this, wheat or GF flour will work just fine)
  • 1 T lemon zest
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp ground cardamom (if you like a stronger flavor you can use 1/4 tsp)
  • 1 tsp salt
  • oil for frying (I use avocado)

Place the chickpeas in a bowl and cover with 3 inches of water. Cover and place in the refrigerator overnight. 

Rinse the chickpeas and place them in the bowl of a food processor. Add all remaining ingredients, accept the oil. Pulse until combined, scrapping the sides as needed. Continue to pulse until the batter resemble gravel or course sand. Place in a bowl, cover and refrigerate for 2 hours or overnight. The dough will taste a bit salty, but it will mellow as it sits and be perfect once they are cooked. 

Place a large fry pan on your range at medium high heat. Pour 1/4 to 1/2 inch of oil into the pan. Wait until hot, but not smoking (I will drop a tiny piece of the dough into the oil, if its sizzles, it's ready). Shape the dough into 1 1/2 in flattened balls (I use a cookie scoop and flatten and round with my hands). Cook 5 or less at a time, make sure not to overcrowd your pan. Cook 2-3 minutes on each side or until golden and crispy. Place on a paper towel lined plate to drain. I love to serve these atop a green salad or as wraps with pitta, yogurt sauce and greek salad.