Crispy on the outside, tender and flavorful on the inside, these homemade falafel are bursting with fresh herbs, aromatic spices, and just the right amount of heat from jalapeño. These falafels are a delicious, protein-packed staple of Middle Eastern cuisine that’s perfect for sharing—or keeping all to yourself. Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!

Ingredients

  • 1 lb. Chickpeas, dry                                     
  • 1 Bunch parsley, chopped with stems
  • 1 Bunch cilantro, chopped with stems
  • 1 Yellow onion, roughly chopped
  • 2 Jalapenos, deseeded and roughly chopped
  • 1 ½ Tbsp cumin, ground
  • 2 tsp coriander, ground
  • 2 Tbsp salt
  • 10 Large cloves of garlic
  • Water, as needed
  • Chickpea flour or all-purpose flour, as needed
  • 1 tsp baking soda
  • Fryer oil, enough to fully submerge falafel

Directions

  1. Soak the chickpeas overnight, then drain
  2. Mix chickpeas, parsley, cilantro, onion, jalapeno, garlic, seasonings, and baking soda in a food processor or large bowl if using a hand stick blender  
  3. Blend till you can form a ball, add water if too dry or add flour if too wet 
  4. Heat oil till 350°F and fry 1 falafel to taste and check for seasoning/ consistency
  5. Fry the rest of the falafel and salt immediately after frying 
  6. Enjoy with hummus or tabbouleh