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Herb-stuffed Falafel

These falafel are fall-apart tender and packed with herbaceous flavor. Our favorite combo is tucked into a flatbread with a little tahini, yogurt, pickled onions, and lettuce. Though, we also recommend a slightly less-traditional take where they go for a quick dip in some crème fraîche mixed with a little Indian mango pickle.

For best results, use dried chickpeas soaked over night. If using canned chickpeas, drain for a hour before using, or add 50g of chickpea flour to the mix and allow mixture to rest in the fridge for an hour before frying.

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Yield

20 (40g) falafel

Time

About 14 hours total (1 hour active)

Ingredients

325gdry chickpeas300gparsley (1 bunch)150gcilantro (1/2 bunch)100gfresh dill (1/2 bunch)8gsalt5 green onions4garlic cloves4gbaking soda3gground coriander3gground cumin2green chili (jalapeño or serrano)2gground cardamom2gwhole coriander2gwhole cumin2gblack pepperneutral frying oil

Instructions

1Prep
325gdried chickpeas

Soak chickpeas in enough water to cover the chickpeas plus 2 additional inches. Allow chickpeas to hydrate for 12-14hours.

2Drain
325gchickpeas

Allow the now hydrated chickpeas to drain while prepping the herbs.

3Chop
300gparsley150gcilantro100gdill5green onions4garlic cloves2green chilis

Roughly chop the cilantro, flat-leaf parsley and dill including stems.

Roughly chop garlic cloves, green onions, including greens and chilis including seeds.

Place in a food processor or blender.

4Toast
2gwhole coriander2gwhole cumin

Toast the whole coriander and cumin over low heat in a sauté or sauce pan until just golden and fragrant.

Remove from the heat and set aside.

5Blitz
325gchickpeas3gground cumin3gground coriander2gground cardamom

Add drained chickpeas, cumin, coriander, and cardamom to the food processor containing herbs, chilis, garlic and onions. Pulse until just combined, but not completely smooth.

6Fold
8gsalt4gbaking soda2gblack pepper2gwhole toasted coriander2gwhole toasted cumin

Gently fold in the baking soda, salt, black pepper, coriander, and cumin until just combined.

7Shape

Grab a golf ball-sized handful of the falafel mixture. Press and shape into a firm egg shape and let rest on a paper towel-lined baking sheet.

Repeat until all falafel mix is shaped.

Refrigerate until oil is ready.

8Fry
Separation may happen if the mixture is too wet. If this happens, add 50g of chickpea flour or another starch (rice flour, potato, corn, tapioca, etc) to reduce the amount of moisture. Keep adding flour until mixture holds.

Add 3 inches of oil to a medium-large pot and bring up to 350°F/177°C over medium heat using a candy or other food thermometer.

When oil is up to temperature, place one of the falafel gently into the oil using a metal strainer or slotted spoon.

Fry for 2-3 minutes or until deep brown.

Remove and let drain on a fresh paper towel-lined baking sheet.

9Serve

Serve immediately. Will also keep in the fridge for 2-3 days. Reheat in an oven at 350°F/177°C for 25-30 minutes (or just devour them cold out of the fridge like we do).