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Plated falafel with dips

The Best Damn Falafel

No other falafel holds a candle to this one. It's intensely crispy on the outside, wonderfully fluffy on the inside, and seasoned to utter perfection.

Course Main Course
Cuisine gluten-free, Middle Eastern, vegan
Keyword chick peas, dinner, falafel, fall, fresh, hummus, winter
Prep Time 8 hours 30 minutes
Cook Time 10 minutes
Total Time 8 hours 40 minutes
Servings 20 fritters
Calories 50 kcal

Ingredients

  • 4 cups soaked chick peas around 2 cups dried – chickpeas double in size when soaked
  • 1 large onion
  • 5 cloves garlic
  • 1 tbsp. lemon zest
  • 1 c. fresh parsley tightly packed
  • ½ c. fresh cilantro
  • ¼ c. fresh mint
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ¼ tsp. cayenne
  • 1 tsp. salt
  • 1 tbsp olive oil if your mixture is not binding after you’ve refrigerated it
  • 1 -2 tbsp flour if mixture still isn’t binding after you’ve added the oil
  • Grape seed oil for frying
  • Salt for sprinkling on finished falafel

Instructions

  1. Soak your chick peas in a bowl of fresh water for a minimum of 8 hours. Leave plenty of room in the bowl for them to expand, and add plenty of water for them to absorb.
  2. Once your chickpeas have soaked, rinse them well before adding them to a food processor. (Depending on the size of your food processor, you might have to make this in two batches.)
  3. Roughly chop the onion and add it to the processor.
  4. Add the garlic, lemon zest, fresh herbs, spices, and salt, and process until the bits are between the size of cooked quinoa and rice.
  5. Put the mixture into a metal or glass bowl, seal, and refrigerate for at least 1 hour to firm up.

  6. Once the mixture has chilled, remove it from the fridge.
  7. Fill a large skillet with grape seed or other high smoke point cooking oil. The amount you use will vary depending on the size of your skillet. You want the oil to cover more than half of your falafel (oil level will drop as falafel absorbs it).

  8. Turn the burner to medium heat.
  9. While the oil heats, form the patties. To do this, take a small scoop of falafel in one hand, cup it in your palm, and using the first two fingers of your other hand, press tightly into your palm to pack it together. (There might be some excess moisture that seeps out due to the water content of the fresh herbs. That’s okay!)

  10. Once the patty holds together in your palm, gently place it either on a cutting board or the counter, so you can easily scoop it up with a lifter.

  11. To test if the oil is the right temperature, grab a little bit of mixture, squeeze it into a ball, and carefully place it into the oil. It should sizzle right away. If it doesn't, you need to wait a little longer, or turn the temperature up slightly. If it turns brown in less than 30 seconds, the oil is too hot. In this case, turn the temperature down slightly, remove the pan from the heat, and return it after a few minutes. If at any point your oil starts to smoke, the temperature is too high. (Frying is a bit of an art, as every stove, skillet, and oil are different, but the more you do it, the more confident you will become. Always fry a small test fritter first, and that way you won’t ruin your whole meal.)

  12. Use a metal flipper or metal tongs to pick up the fritters and gently place them into the oil. Do not overcrowd the pan.

  13. The falafel will need 3-5 minutes per side to cook, depending on the size of fritters. Once they are golden brown, they are ready to be flipped.

  14. Remove the cooked falafel and place on a paper towel lined plate to absorb excess oil.

  15. Sprinkle with salt and serve immediately.

Recipe Notes

Eat cooked fritters immediately, otherwise they will lose crispiness. Uncooked mixture can be stored in the fridge for up to 3 days.

As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.

Nutrition Facts
The Best Damn Falafel
Amount Per Serving (1 fritter)
Calories 50 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 198mg9%
Potassium 191mg5%
Carbohydrates 7g2%
Fiber 2g8%
Protein 2g4%
Vitamin A 1570IU31%
Vitamin C 21.3mg26%
Calcium 50mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.