I’ve been chasing a perfect falafel recipe (see here and here) and I’m getting closer: these are really good. Plus they are vegan and flourless. The secret here is basically NOT using canned chickpeas. Simply put, soaked dried chickpeas make the best falafel, but this is not difficult and requires only a little planning ahead.

These have lots of fresh herbs in them, so will look green inside. The two cups of herbs are best in a combination of cilantro, parsley and mint, but if you only have access to one or two of those herbs it will still taste good.

This recipe makes about 18 falafel, so we usually cook up half at once, and the other half another time. You can also pre-make all of them and warm up leftovers in the air-fryer. We find, however, that they are best eaten right away.

Crispy Herbed Falafel Recipe

8 oz (1 heaping cup) of DRIED chickpeas
1 bunch of scallions, both green and white parts, chopped
4 medium garlic cloves
2 cups herbs (prefer mixture of cilantro, parsley and mint)
1 teaspoon of fine sea salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon baking powder
avocado oil for frying

Soak the dried chickpeas. Add dried chickpeas (garbanzo beans) to a large bowl an cover with four inches of water over the top of the chickpeas. Set the bowl aside until they rehydrate and triple in size, then drain them. (I usually plan to soak them overnight, but you can also do them much in advance, drain them and keep them covered in the fridge until you are ready to use them.)

Process all the falafel ingredients in a food processor, with the chickpeas, roughly chopped scallions, garlic, herbs, spices, salt and pepper. Pulse until chopped small but not smooth.

Cover the falafel mix and refrigerate for 15 minutes, or much longer if that works better for you, and you are prepping in advance.

Form the falafel mix into patties by scooping 1 1/2 tablespoons of the mix and rolling it in the palms of your hands.

Pan fry these up in in avocado oil deep enough for crispy results. Cook 4 or 5 minutes per side, flipping once. Sprinkle with salt directly as you take them off, and eat while hot.

We serve falafel as finger food either dipped in tzatziki (recipe here) or homemade hummus (recipe here). However, you could serve them in a pita or on a salad as well.

Give it a try! Yum! Enjoy!