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Recipe: Chickpea Falafel

Falafel recipe
Courtesy of Inspired Taste
Serves: 4-6 servings


  • 8oz raw chickpeas (you can use canned chickpeas as well. If using these, you will need to add egg and breadcrumbs to make the mixture stick well)
  • 1 bunch chives (use only the chopped stems)
  • 2-4 raw garlic cloves
  • 2 bunches of cilantro
  • 2 bunches of parsley
  • 2 bunches of mint
  • 1 teaspoon of himalayan salt
  • 1 teaspoon cumin
  • ½ teaspoon coriander powder
  • ½ teaspoon cardamom powder
  • ¼ - ⅛ teaspoon cayenne chile (if you like it spicy)
  • ¼ teaspoon ground pepper
  • ¾ teaspoon baking powder (optional)
  • 1 egg (optional)
  • ½ cup bread crumbs (optional)
  • 2-3 cups of oil for frying (can also be baked if you prefer a healthier option)
  • Tahini to serve


  1. Rinse the chickpeas, place in a large bowl, and cover with cold water (4 inches above where the chickpeas end). Cover and soak overnight or until tripled in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to dry thoroughly.
  2. Add chickpeas, chives, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, baking powder, egg, and bread crumbs to the bowl of a food processor. Pulse the mixture until finely chopped, but not pureed, scraping down the bowl as necessary. You should be able to roll the dough into a ball and it will hold its shape (it will be loose and a bit crumbly).
  3. Transfer the falafel mixture to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If the falafels are made ahead of time, the mixture can be refrigerated for a few days.
  4. Using a spoon, scoop out 1 1/2 tablespoons of the falafel mixture, then smoothly shape into a ball and place on a clean plate. Repeat with as many falafel as you plan to cook.
  5. Add at least 3/4-inch of oil to a deep saucepan, cast-iron skillet, or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel can be cooked at one time.
  6. Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit. Fry the falafel in batches, gently placing them in the oil and not crowding them in the pan, until golden brown on the undersides. Using two forks, carefully flip the falafel over to brown the other side, 3 1/2 minutes to 4 minutes total.
  7. Transfer the cooked falafel to a paper towel-lined plate, sprinkle with a little salt, then repeat with the remaining falafel balls. Serve immediately with tahini.