Fresh, Homemade Falafel make the best easy vegan or vegetarian dinner - especially with some tzatziki/tahini sauce on the side! Round up some dried chickpeas and herbs to make this delicious Middle Eastern recipe.
Add the soaked chickpeas**, onion, garlic, parsley, cilantro, salt, cumin and pepper to a food processor. Blend just until the mixture resembles a coarse grain, but is not mushy.
Add the mixture to a large bowl then stir in the flour and baking soda until combined. Cover the bowl with cling wrap and refrigerate for 1 hour.
Form the mixture into 2-inch balls using a cookie scoop or your hands and set on a cookie sheet or large plate.
Add 3 inches of oil, to a large deep sauce-pan, over medium heat and let it reach 350°F. I use a candy thermometer to make sure my oil is not too cold or too hot for frying. You want to keep your oil between 350°F and 360°F to fry your falafels.
Fry 3 to 4 balls at a time in the oil, for 4-5 minutes, or until golden brown. Stir and turn them every so often to prevent burning or over cooking on one side.
Remove the falafel balls from the oil and let them drain on a large plate fitted with a paper towel for 5-10 minutes before serving.
Serve falafel with freshly chopped parsley, tzatziki sauce and/or tahini, as desired!
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Notes
**Chickpeas: soak dried chickpeas in water overnight, or for 8 hours. Make sure the water covers the chickpeas by a few inches because they will more than double in size. Drain and rinse chickpeas before using. Storing: This falafel can be stored in an airtight container in the fridge for up to 3 days.