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Falafel, Chickpea Fritters

Really one of the simplest recipes I've ever made. After years of trying different recipes, I decided to fall back on the middle eastern recipes I have. These work beautifully and taste incredible. Two tricks; 1 - you start with dried chickpeas and soak them at least overnight. 2 - when cooking, don't use tongs to turn because they're a bit delicate. Use a fork or spoon to turn.

What you need

  1. »«Falafel»«
  2. 2 1/2 cups soaked chickpeas (not cooked!)
  3. 1 medium sweet onion, coarsely chopped
  4. 2-3 scallions, chopped
  5. 3-5 garlic cloves, chopped
  6. 1 small bunch parsley stems minced, leaves chopped (about 1/2 loose cup minced/chopped)
  7. 1/2 to 1 small bunch cilantro stems minced, leaves chopped (about 1/4 loose cup minced/chopped)
  8. 2 tsp kosher or sea salt
  9. 1 tsp baking powder
  10. 1 tsp ground cumin
  11. 2 tsp ground coriander
  12. Olive oil
  13. »«Sauce»«
  14. 3/4 cup thick plain yogurt
  15. 2-4 Tablespoons tahini (ground sesame paste - see note*)
  16. 1 clove garlic, grated
  17. 1/4 tsp kosher salt or to taste
  18. 2 Tablespoons lemon juice or more to taste

How to make it

  1. To make yogurt sauce: mix all ingredients in a small bowl and chill until ready to serve
  2. To make falafel: Soak 1 1/4 - 1 1/2 cups dried chickpeas (garbanzos, ceci beans) overnight and for several hours the next day
  3. Drain chickpeas and measure 2 1/2 cups into a food processor
  4. Process/pulse until evenly broken down, but not paste - about the size of couscous
  5. Remove from processor and set aside
  6. Add onion, scallion, garlic, parsley, cilantro, salt, baking powder, cumin and coriander to the processor and pulse/process until slightly larger than the chickpeas
  7. Return chickpeas to the processor and process until well mixed
  8. Chill mixture for at least 2 hours
  9. When ready to cook heat 1/8 - 1/4 inch olive oil in a cast iron skillet over medium-low to medium heat
  10. Remove falafel mixture from the refrigerator and form into balls or sausages about 1/2 inch thick
  11. When oil is hot, reduce heat to medium-low and add several falafel to the pan
  12. Cook until medium brown, turn and continue cooking until well browned on all sides
  13. Remove to a paper lined dish to blot oil - serve warm with yogurt sauce
  14. Alternatively, these can be baked - press them down into small patty shapes rather than balls - place on an oiled baking tray - brush the tops of the falafel with oil as well
  15. Bake at 350º for about 20 minutes until lightly browned on top, turn and continue baking until firm when pressed in center

*Joyva Sesame Tahini is fairly common to find in supermarkets around here. Any brand and either roasted or raw will work fine.

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