Authentic Falafel
Prep time: 5 min
Cook time: 20 min
Servings: 24
As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.
On a brunch board: Serve your falafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.
As a side: serve falafel next to small plates like Turkish-inspired fried eggplant, tabouli salad, or Balela Salad.
Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus or Baba Ganoush!
Ingredients
2 cup dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves,
3/4 cup fresh cilantro leaves,
1/2 cup fresh dill,
1 small onion, quartered
8 garlic cloves, peeled
salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
oil for frying
Directions
Soak chickpeas for 24 hours (do not use canned or cooked chickpeas). Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well.