These bright green falafel are perfectly crispy on the outside and fluffy on the inside. Enjoy them on their own with tahini dressing or in a pita.
- 1 1/2 cups dried chickpeas
- 1 1/2 cups cilantro, packed (torn, tender stems ok, pat dry with paper towel)
- 1 1/2 cups parsley, packed (torn, tender stems ok, pat dry with paper towel
- 1/2 cup mint, packed (torn, stems removed, pat dry with paper towel)
- 1 serrano pepper (seeds removed for less heat, roughly chopped)
- 3 cloves garlic (smashed)
- 2 tsps cumin (ground)
- 1 1/2 tsps kosher salt
- 1/4 tsp cardamom (ground)
- 1 tbsp lemon juice
- 2 to 3 tbsps chickpea flour (as needed to hold together)
- 3/4 tsp baking powder
- avocado oil (or other neutral oil), for frying
- Place dry chickpeas in a large bowl. Cover with water and let sit overnight, covered with a clean kitchen towel.
- Drain the chickpeas and add to a food processor (if using a smaller food processor, do this part in two batches).
- Add the herbs (cilantro, parsley and mint), pepper, garlic, cumin, salt, cardamom and lemon juice to the food processor.
- Process on high until combined, stopping to scrape down the sides as needed. A little bit of chunkiness from the chickpeas is ok, but relatively smooth in texture is the best.
- Transfer the chickpea mixture to a large bowl and add the flour and mix to combine. Transfer to the fridge and let it sit for about 30 minutes, this helps the mixture firm up a bit.
- Sprinkle the baking powder into the chickpea mixture and mix with a spoon to incorporate. Using a cookie scoop (or your hands), form the mixture into balls, slightly bigger than a golf ball. If the mixture is not holding together, add a little more flour as needed. Repeat until all balls are formed.
- Heat a large dutch oven/pot or wok over medium heat. Pour in enough oil to fill up the bottom and around 1 1/2 inches up the side (for a shallow fry).
- Once the oil is hot (use a temperature gun to measure that it is between 375ºF and 400ºF). The temperature will drop once you start frying. Carefully drop in each ball (working in batches) and fry for about two minutes per side, adjusting the heat as needed to maintain a temperature of 350ºF. Falafel should be deep golden grown. Remove with a slotted spoon and place on a plate lined with paper towel. Immediately sprinkle a bit of kosher salt on top while still hot.
- Serve in a pita with your choice of toppings, or on their own with a tahini dressing.