Fresh Herb Falafel

Ingredients for Fresh Herb Falafel

• 230g dried chickpeas, soaked overnight, drained

• 1/2 onion, coarsely chopped

• 1 jalapeño, coarsely chopped

• 1 garlic clove, crushed

• 3/4 cup chopped fresh coriander

• 1/2 cup chopped fresh parsley

• 3 tablespoons chickpea flour

• 2 1/2 teaspoons kosher salt

• 1 teaspoon baking powder

• 1 teaspoon ground cardamom

• 1/2 teaspoons ground cumin

• Vegetable oil (for frying

• about 8 cups)

• Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)

• A deep-fry thermometer

Pulse chickpeas 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.

Pulse onion, jalapeño, garlic, coriander, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.

Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 166°C. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.