Zach, our wellness and food guru, made Dewey and I this falafel a few weeks ago and now I never want store bought falafel again!
The homemade kind just tastes fresher, crispier, and you know exactly what goes into it (meaning no preservatives or fillers). I was surprised by how easy it is to make so I asked him to share his recipe with you all so that you can enjoy it for yourself. Take it away Zach!
Fun fact about me, I lived in Israel for a year after high school. During that year I ate a LOT of falafel. Right outside my apartment there was a stand where for 5 shekels (about $1.25) you could get a pita filled with falafel, Israeli salad, hummus, and other goodies. I spent enough time there that the guy running the falafel stand not only knew me by name, but knew exactly what I wanted before I even ordered.
Cut to years later when I became a chef and I decided to develop my own recipe to share my love of falafel with our customers. It’s a recipe that if filled with so many good, fresh ingredients – and is much healthier than getting it from the store. Now I’m excited to share it with all of you!
- 8 ounces dried chickpeas, soaked overnight then drained
- 1/2 a yellow onion, chopped
- 2 garlic cloves
- 1/4 cup fresh parsley, chopped
- 3 tbsp chickpea flour
- 1 tbsp
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp baking powder
- Grapeseed oil for frying (vegetable oil will work too)
- 1 cucumber
- 1 tomato
- 1 tbsp extra virgin olive oil
- 1 tbsp hummus
- 1 tbsp greek yogurt
- 1 sprig fresh mint
- 1 lemon
Get Cooking With These Items
- In a food processor, pulse the chickpeas until well ground. They should resemble chopped nuts in size, but it’s ok if the pieces aren’t perfectly consistent in size. Transfer to a large bowl.
- Pulse onion, garlic, and parsley in the food processor. Add mixture to the bowl with ground chickpeas.
- Mix in chickpea flour, za’atar, cumin, cardamom, salt, pepper, and baking powder. Hand mix everything until well blended.
- Form patties about 2 inches wide and 1 inch thick with chickpea mixture. Use your hands to pack the patties tight so that everything stick together well. Set aside until ready to fry. If you’re prepping them for later you can refrigerate for up to 24 hours.
- To make the Israeli salad dice cucumber and tomato into small pieces. Toss in a bowl with olive oil and a pinch of salt. Set aside until ready to plate.
- Fill a large sauté pan with oil and heat up to medium high. Once oil is hot cook the falafel in batches, frying on each side for 2-3 minutes until a deep brown. Transfer from the oil to a plate lined with paper towels to cool for about 5 minutes.
- In a small bowl, mix yogurt with chopped mint. Zest the lemon into the yogurt, then cut the lemon in half and add the juice. Mix well.
- Serve falafel on a plate with hummus, yogurt mixture, and Israeli salad.’
Enjoy! And let us know if you have any questions below in the comments.