Adapted from my favorite falafel recipe by America's Test Kitchen after numerous tests. This recipe yields a large batch that freezes well. Portion, wrap, and freeze for easy frying later. Fry anytime at 325°F.
- 8 oz dried chickpeas, soaked overnight
- 3/4 cup fresh parsley, finely chopped
- 3/4 cup fresh cilantro, finely chopped
- 1/2 cup onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp garam masala (or your favorite spice blend)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/3 cup water
- 2 tsp baking powder
1. Prepare Chickpeas:
- After soaking the dried chickpeas overnight, drain and rinse them.
2. Make Flour-Water Paste:
- In a microwave-safe bowl, combine the flour and water. Microwave for 10 seconds, stir, and repeat this process two more times until a smooth paste forms.
3. Combine Ingredients:
- In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, garam masala, salt, pepper, baking powder, and the flour-water paste. Process until the mixture is well combined but still slightly chunky.
4. Portion and Chill:
- Scoop out portions of the mixture and shape them into balls or patties. Refrigerate or freeze for later use.
5. Fry Falafel:
- Heat oil in a deep fryer or skillet to 325°F. Fry the falafel in batches until golden brown and crispy, about 3-5 minutes per side.
*This sauce pairs perfectly with falafel for a creamy, tangy complement.*
- 1/3 cup tahini (sesame seed paste)
- 1/3 cup Greek yogurt
- 1/4 cup lemon juice
- 1/4 cup water (adjust for desired consistency)
- Salt and pepper to taste
1. In a bowl, whisk together tahini, Greek yogurt, lemon juice, and water until smooth.
2. Season with salt and pepper to taste.
3. Adjust the consistency by adding more water if needed.
Serve the crispy falafel hot with the tahini yogurt sauce drizzled over the top, alongside your favorite sides. Enjoy!
For a visual guide, check out the recipe video at https://youtu.be/219TyNV64Zo
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