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If you’re looking for a hearty, flavorful dish that blends crispy goodness with bright herbal notes, falafel is your new best friend. Originating in the Middle East, these chickpea fritters are wonderfully versatile and make a fantastic base for wraps, salads, or snack platters. Let’s dive into the crunch!
Ingredients
- 1 cup dried chickpeas, soaked overnight
- ½ cup chopped onion
- 2 garlic cloves, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- 2 tablespoons flour (or chickpea flour for a gluten-free option)
- Vegetable oil for frying
- For the sauce: ⅓ cup tahini, juice of 1 lemon, a pinch of salt, and 2–3 tablespoons of water to thin
Instructions
Drain and rinse the soaked chickpeas before adding them to a food processor along with the onion, garlic, parsley, cilantro, cumin, and coriander. Pulse a few times to break everything up, then scrape down the sides and pulse again. You’re aiming for a coarse mixture that still holds together when lightly pressed between your fingers.
Transfer the mixture into a bowl and stir in the salt, pepper, baking powder, and flour. Let everything rest in the fridge for about 15 minutes to firm up. Meanwhile, prepare the tahini sauce by whisking together the tahini, lemon juice, salt, and water until smooth and creamy.
Shape the falafel mixture into small balls or patties. Heat about an inch of vegetable oil in a pan over medium-high heat. Gently place each falafel in the oil, turning when the bottoms turn a deep golden brown—usually around 3–4 minutes per side. Drain on paper towels if needed.
Serve your hot and crispy falafel with fresh greens, warm pita bread, and a drizzle of the tangy lemon tahini sauce. It’s a dish that’s as comforting as it is colorful.
Falafel is a knockout recipe for plant-based eaters and anyone craving something crispy, wholesome, and fun to eat. Substitute the flour with a gluten-free alternative if needed, or bake the falafel at 400°F (200°C) for about 20 minutes (flip halfway) if you want to skip frying. You can play around with the herbs or spice it up with chili flakes for a customized twist. Perfect for meal prep or a spontaneous dinner, falafel has its own way of bringing folks together around a delicious, irresistible plate.
