Moist, incredibly delicious falafels flavored with mint, dill and parsley. Better than the ones you get at restaurants!
- 1 cup dry garbanzo beans
- 1 cup split broad beans/fava beans (or replace with more chickpeas)
- 2 tsp baking soda
- 1/2 stalk celery, chopped
- 1 large onion, chopped
- 1/3 cup red bell pepper, chopped
- 2/3 cup fresh parsley
- 2/3 cup fresh mint
- 1/2 cup fresh dill
- 1 tsp salt
- 2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp of each: cinnamon, anise, cardamom, ginger
- 1/8 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup rice flour (or chickpea flour)
- oil for frying
- Place the chickpeas and broad beans in a large bowl with the baking soda. Cover with water and let soak overnight.
- Drain and rinse the beans. Place them in a food processor and all the other ingredients: celery, onion, red bell pepper, fresh herbs, salt, spices, garlic powder, oregano, baking soda and rice flour.
- Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture looks like a fine meal, like couscous. Taste and adjust the seasonings if needed.
- Transfer the mixture to a large bowl. Using your hands, form small balls, or thick discs and place them on a place lined with parchment paper. Chill in the refrigerator for at least 1H. It’s even better to let them rest overnight to let the flavors develop.
- Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 2-3 minutes per side. I fried mine 3 minutes on one side and 2 minutes on the other side.
- Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels.
- Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also place them in pita bread with hummus, salad and red onions.
- Nutrition information does not include the oil used when frying. Falafels will be slightly higher in calories.
- Due to the addition of baking soda to make them more fluffy, the outside is a bit more brown than regular falafels, this is totally normal and won’t affect the taste.
- Raw falafels will keep in the refrigerator for up to 4 days. Always fry at the last time, just before serving.