Name: Fresh Herb Falafel
Yield: 8 Servings
Ingredients: 8 ounces dried chickpeas, soaked overnight, drained; 1/2 onion, coarsely chopped; 1 jalapeño, coarsely chopped; 1 garlic clove, crushed; 3/4 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley; 3 tablespoons chickpea flour; 2 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon ground cardamom; 1/2 teaspoon ground cumin; Vegetable oil (for frying; about 8 cups); Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving); A deep-fry thermometer

Photo by Marcus Nilsson

A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.

Recipe notes

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