Recipes Nugget Markets Signature Recipes
Falafel
- Prep time
- 15 minutes, plus 12 hours soaking PT0.25M
- Cook time
- 10 minutes PT10M
- Yield
- About 24 pieces
- Difficulty
From enjoying in a pita with fresh veggies and tzatziki to tossing in a rice bowl with spinach, tahini, feta, and onions, there are so many ways to enjoy falafel—and they're all delicious!
Ingredients
- 1 cup dried chickpeas
- 2 tablespoons cumin seeds
- 1½ teaspoons coriander seeds
- 1 cup rough-chopped Italian parsley
- ½ cup rough-chopped cilantro
- ½ yellow onion, medium diced
- 3–4 cloves garlic, rough chopped
- Zest of 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon baking powder
- Oil, for frying
Preparation
Place chickpeas in a storage container and add water to cover by ½ inch. Refrigerate overnight to soak.
After soaking, drain water and roll chickpeas on a towel to dry. Place chickpeas and all other ingredients except oil in a food processor and pulse into a coarse meal (no bigger than ⅛-inch pieces).
Add oil to a heavy-bottomed sauce pot until about 3 inches deep, then heat over medium heat to 350°F.
Scoop 1-ounce balls of the chickpea mixture and press to flatten slightly. Carefully drop falafel into the oil and fry until well browned, about 1–2 minutes. Remove from oil with a slotted spoon and drain on a towel.
Serve falafel in pita bread with cucumber, onion, tomato, cilantro, and tzatziki, or with dipping sauces such as tahini and baba ghanoush.
