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Based on the master recipe we developed for Goldie, this version is not too spicy and lets the subtle chickpea taste come through. Herbs and vegetables help keep the falafel balls moist; pulsing in a food processor creates the crispy exterior.
Makes about 30 pieces (enough for 5 or 6 sandwiches)
1 tablespoon baking powder
1 tablespoon kosher salt
1 pound dried chickpeas, soaked in water overnight and drained
Big handful fresh parsley
Big handful fresh cilantro
1 medium carrot, peeled and chopped
1 small onion, chopped
4 garlic cloves
2 tablespoons cold water, plus more as needed
Canola oil, for frying
Mix together the baking powder, salt, cumin, and turmeric in a small bowl.
Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the dry seasonings.
Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.
Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
Heat a couple of inches of canola oil to 350°F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain. Serve hot.
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