Fresh Homemade Falafel
 

Fresh Homemade Falafel

These delicious, vegan chickpea fritters have been a popular street food for hundreds of years. We're bringing falafel home with an easy recipe that guarantees a crispy, crunchy exterior and a moist, fresh-flavored interior.

SERVING SIZE

6

INGREDIENTS

8 oz garbanzo beans/chickpeas, uncooked

1/2 tsp baking soda

1 leek, green leaves removed, washed well, chopped

1/2 medium sized zucchini, chopped

3 cloves garlic, minced

1/2 cup parsley, stems removed

1/4 cup cilantro, stems removed

1 tbsp Baharat spice blend

1 tbsp cumin

1/4 tsp cayenne pepper, if desired

1 tsp salt

1/2 tsp white pepper

1 tsp baking powder

Vegetable oil, for frying

SHARED FROM

Mezze »
 

INSTRUCTIONS

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Start by soaking your chickpeas in water and 1/2 tsp of baking soda overnight in the fridge or out on the counter for 24 hours. (Don't use canned or cooked chickpeas - it won't work!)

Drain the chickpeas. Combine all ingredients except baking powder in the bowl of a food processor. Blend until smooth and evenly green in color. Transfer to a large mixing bowl. Add baking powder and knead into a uniform dough. Taste and adjust seasoning as needed.

Heat the oil in a large saucepot with a heavy bottom or small deep fryer. Be careful not to allow the oil to smoke or the falafel to burn.

Shape the mixture into 2 tablespoon size balls, either with an ice cream scoop or large soup spoon. Carefully drop the balls into the oil and fry until a rich golden brown, flipping and turning them frequently so they won't burn.

Remove from oil and allow to rest on a plate or baking tray lined with paper towels to drain. Lightly sprinkle with salt and allow to cool down slightly.

Squeeze fresh lemon over the top just before serving. Serve with tahini or yogurt sauce, pita bread, and fresh veggies to make the perfect sandwich!

  PRINT VERSION

vegetable plate

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