Falafel with fresh herbs
8 servings
30 minutes
Falafels with fresh herbs are a classic dish of Jewish cuisine filled with the aromas of the Middle East. The history of this dish dates back to ancient times when chickpeas were used as a primary source of protein. Crispy on the outside and tender on the inside, falafels gain their vibrant flavor from cilantro, parsley, garlic, and cumin. A hint of chili adds spiciness while ground cardamom contributes warm spice notes. They are served with crunchy cabbage, pomegranates, juicy tomatoes, and pita alongside tahini—a sesame paste that enriches the dish further. Falafels can be enjoyed as a standalone dish or as part of traditional street fast food. This is an excellent alternative to meat patties, perfect for vegetarians and lovers of Eastern cuisine who appreciate rich flavor and aroma.
1
Grind the chickpeas in a food processor for 1 minute (the mixture should resemble finely ground nuts, with an uneven consistency and larger particles present). Transfer to a large bowl.
- Chickpeas: 240 g
2
Chop the onion, chili, garlic, cilantro, and parsley coarsely in a food processor. Mix with the chickpea mixture, add chickpea flour, salt, baking powder, cardamom, and cumin. Form balls the size of ping-pong balls.
- Onion: 0.5 head
- Chili pepper: 1 piece
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 bunch
- Chopped parsley: 0.5 glass
- Chickpea flour: 3 tablespoons
- Salt: 2.5 teaspoons
- Baking powder: 1 teaspoon
- Ground cardamom: 1 teaspoon
- Ground cumin: 0.5 teaspoon
3
Pour oil into a heavy pot to a depth of 7-8 cm. Insert a cooking thermometer into the pot and heat the oil to 165°C. Drop the falafels into the oil in batches and cook for about 5 minutes until a dark brown crispy crust forms. Transfer to paper towels and let sit for 5 minutes. Serve the falafels with salad, tahini sauce, and pita.
- Vegetable oil: 4 glasss
- Pita: to taste
- Tahini: to taste