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Light and Fresh Falafels

Made from scratch with dried (not canned) chickpeas, these falafels come out light and herby, packed with a mix of cilantro, parsley, and mint. A little planning ahead is required—the chickpeas need an overnight soak—but the payoff is a falafel that's a world apart from the frozen kind.
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Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dried chickpeas (about 1 heaping cup) not canned
  • 1 bunch scallions, trimmed (5–6)
  • 2–4 garlic cloves, to taste
  • 2 cups packed fresh herbs (cilantro, parsley, mint, or a mix)
  • 1 teaspoon fine sea salt, plus more for serving
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ⅛–¼ teaspoon cayenne pepper, optional
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon baking powder, optional
  • 2–3 cups oil, for frying

Equipment

  • Food processor
  • Large bowl
  • Colander
  • Measuring cups and spoons
  • Deep skillet or heavy-bottomed pot
  • Cooking thermometer
  • Slotted spoon or two forks
  • Paper towel-lined plate
  • Cookie scoop or tablespoon

Method
 

  1. Soak the dried chickpeas in cold water overnight, until tripled in size. Drain, rinse, and pat dry.
  2. Pulse the chickpeas, scallions, garlic, herbs, salt, and spices in a food processor until finely minced but not puréed—a handful should hold its shape when pressed.
  3. Refrigerate the mixture for at least 15 minutes (or up to a few days).
  4. Scoop 1½-tablespoon portions and shape into balls.
  5. Heat at least ¾ inch of oil to 350–375°F (175–190°C).
  6. Fry the falafels in batches until browned on both sides, about 3½–4 minutes total, flipping carefully with two forks.
  7. Drain on paper towels, sprinkle with salt, and serve immediately.

Notes

  • Dried chickpeas are essential—do not substitute canned chickpeas.
  • Baking powder is optional but helps create a lighter texture.
  • Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.