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Yields4 Servings

 1 1/2 cups (approximately) dry chickpeas
 1 small shallot, a chunk of purple onion or a few green onions
 1-2 garlic cloves, peeled
 a handful of cilantro (or about 1/3 cup chopped stems-if you like cilantro!)
 1 small jalapeño, seeded and chopped, or a big pinch of chili flakes
 1 tsp cumin
 1-2 Tbsp flour (any kind-optional)
 1 tsp baking powder
 1/2 tsp salt
 canola or other mild vegetable oil, for cooking

The day before you want to make falafel, put the dry chickpeas in a bowl or container and add enough water to cover them by a couple inches. Let them soak overnight, and for up to a day.


When you’re ready to make falafel, drain the soaked chickpeas and put them into the bowl of a food processor. Add the remaining ingredients and pulse, scraping down the side of the bowl, until it’s well blended and you have a mixture that holds together when you squeeze it.


Heat an inch or two of oil in a heavy, shallow pot until it’s hot enough that a scrap of bread sizzles if you dip it in, or if you dip a wooden spoon in, the oil bubbles around it. If you have a thermometer, aim for 350-375F. Shape the chickpea mixture into small balls, patties or quenelles and cook in batches in the oil until they’re deep golden. Transfer with a slotted spoon to a paper towel-lined plate to drain.


Makes a dozen or so falafel.

Nutrition Facts

Servings 0