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Falafel

Prep Time12 hours
Cook Time20 minutes
Total Time10 hours 20 minutes
Course: Main Course
Servings: 20 falafels

Equipment

  • Food processor/blender

Ingredients

  • 1 cup dried chickpeas/garbanzo beans (soak them in water overnight)
  • 1 yellow onion (roughly chopped)
  • 4 garlic cloves
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 small jalapeno pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 2 tbsp flour (AP flour or chickpea flour)
  • 1/2 tsp baking soda
  • oil for frying (vegetable oil, canola oil, or avocado oil)

Sauce ingredients

  • 8 oz greek yogurt (1 small cup of yogurt)
  • 1 tbsp miso
  • 1 small seedless cucumber (chopped)
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbsp ground sesame

Instructions

  • Soak a cup of chickpeas overnight about 10 hours. (Do not use canned chickpeas. Make sure you cover the beans with lots of water.) Once peas are doubled in size, drain them.
  • Pour the beans into your food processor along with chopped onion, garlic cloves, parsley, cilantro, jalapeno pepper, cumin, coriander, salt, flour, and baking soda.
  • Pulse the ingredients together until it's somewhat rough. Scrape and mix the ingredients together occasionally and process/blend till the mixture is paste-like consistency.
  • Once it's all blended, put the mixture into a bowl, stir, and cover and put it into the fridge for about an hour.
  • Once the mixture is refrigerated, put oil into a pot or skillet and heat it up till 375F.
  • In the meanwhile, form the mixture into small balls. (I added some flax seeds on top.)
  • Once the oil is heated, fry the falafel balls for about 2-3 minutes per side until brown.
  • Once the falafels are fried, remove them from oil and drain.

Sauce

  • Chop a small cucumber to small pieces and mix all the ingredients together. (You could also add a little bit of ginger as well!)