I have made falafel more times than I can count each time modifying the recipe ever so slightly. However, this recipe modification creates the most epic homemade falafel I have ever made. Enjoy & eat them with anything and everything pickled!

The key to perfect falafel texture is using dried chickpeas that you soak overnight or for around 8 hours. For this recipe I used approximately ¾ – 1 cup dried chickpeas to yield 1 ½ cups of soaked chickpeas.

2 garlic cloves
½ a medium sized yellow onion
1 ½ cup soaked chickpeas
½ cup loosely packed parsley or cilantro
2 ½ tsp. cumin powder
1 tsp. chili powder
1 tsp. dried dill
1 tbsp. lemon juice
1 tsp. salt

Add garlic cloves to a food processor and pulse until minced. Add in onion and pulse until chopped. Add chickpeas, parsley (or cilantro both work in this recipe, it’s all about personal preference), cumin powder, chili powder, dried dill, lemon juice, and salt. Pulse to combine until a “textured” dough like mixture forms that can be easily molded into a ball.

Roll into 1-1 ½ inch balls and flatten. Place patties onto a cookie tray lined with parchment paper and place in freezer for at least 30 minutes.

To cook I pan fry in some sort of oil that can handle heat (like grape seed oil) until browned on both side (approximately 3-4 minutes per side depending on how hot your oil is and how thick your patties are). You can also bake them at 350°F on a greased or parchment lined cookie sheet. They come out a little drier in the oven and baking time varies.

I like to eat these on rice with hummus & every kind of pickled vegetable I have, especially cabbage & red onion!

Makes 8 1-1/2 inch balls.


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