Why do I need to soak the chickpeas for so long?

Soaking dry chickpeas for at least 8-10 hours or overnight, with baking soda, is crucial to soften them sufficiently for the falafel mixture.

How should the falafel mixture's texture be after processing?

The mixture should be textured and granular, not completely smooth like hummus, achieved by pulsing the chickpeas and greens without over-processing.

Is chilling the falafel mixture necessary before frying?

Yes, chilling for at least one hour, or longer, allows the ingredients to marinate and helps the falafel balls bind better when forming.

How much oil should I use for frying these falafels?

Use about a 1/2-inch depth of vegetable or sunflower seed oil, just enough to fry the bottom half of the falafel balls, as they will be flipped.

How long can I store uncooked falafel mixture?

Any leftover uncooked falafel mixture can be stored in a sealed container in the refrigerator for 2-3 days.

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Fresh Green Falafels
[Vegan]

Name: Fresh Green Falafels [Vegan]
Cook time: 30 min
Yield: 16 falafel
Ingredients: 1 1/4 cup dry chickpeas (makes 3 cups soaked); Tap water and 1 teaspoon baking soda (for soaking chickpeas); 1/2 cup green onion, chopped; 1/4 cup fresh mint; 1/4 cup fresh dill; 1/2 cup fresh coriander or parsley or a mix of both; 1/2 cup fresh baby spinach, tightly packed; 2-3 garlic cloves, diced or grated; 1/2 teaspoon salt; 1/4 teaspoon of each: cinnamon powder, cardamon powder, ginger powder, dry oregano & baking soda; 1 teaspoon powdered cumin; Ground pepper, to taste; 1/4 cup chickpea flour (can sub. with rice flour); Sesame seeds, for coating the falafels (option): — the seeds make them crunchy!; Vegetable or sunflower seed oil, for frying

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Crispy Fresh Green Falafels, coated in sesame seeds, piled high and served with fresh herbs on a vibrant plate.

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Discover more recipes with these ingredients

Fresh Green Falafels [Vegan]

16 falafel

Dairy Free

Vegan

Ingredients You Need for Fresh Green Falafels [Vegan]

1 1/4 cup dry chickpeas (makes 3 cups soaked)
Tap water and 1 teaspoon baking soda (for soaking chickpeas)
1/2 cup green onion, chopped
1/4 cup fresh mint
1/4 cup fresh dill
1/2 cup fresh coriander or parsley or a mix of both
1/2 cup fresh baby spinach, tightly packed
2-3 garlic cloves, diced or grated
1/2 teaspoon salt
1/4 teaspoon of each: cinnamon powder, cardamon powder, ginger powder, dry oregano & baking soda
1 teaspoon powdered cumin
Ground pepper, to taste
1/4 cup chickpea flour (can sub. with rice flour)
Sesame seeds, for coating the falafels (option): — the seeds make them crunchy!
Vegetable or sunflower seed oil, for frying

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How to Prepare Fresh Green Falafels [Vegan]

Place the dry chickpeas in a large bowl and cover them completely with cold water (cover by at least 2 inches). Add and mix a teaspoon of baking soda into the water to help soften the chickpeas. Allow to soak for at least 8-10 hours or overnight.
With a sieve, drain and rinse the chickpeas. Then, transfer them into your food processor bowl and pulse on and off for about 30 seconds to break up the chickpeas, stopping and scraping down sides if needed. The mixture should be a lumpy paste. Set this aside.
Add the green onion, mint, dill, coriander, parsley, spinach and garlic. Process for a minute or so, to mix the greens with the chickpeas, stopping to scrape sides.
Add the remaining ingredients (salt, powdered spices, oregano, baking soda & flour). Do not add the sesame seeds right now. Process and pulse again until blended. Do not overly process. The mixture should be textured and granular and not completely smooth like hummus.
Transfer the mixture into a bowl and cover. Chill in refrigerator for at least one hour or longer. Longer is better because the ingredients marinate more.
Form falafel balls (about 2-3 tablespoons in size). You can use an ice-cream scoop or a falafel scoop or a big spoon and then lightly squeeze each ball between your palms to further shape and bind. Make as many balls that you need. Roll each ball into the sesame seeds. Store any leftover uncooked falafel mixture in a sealed container in the fridge (it keeps for 2-3 days).
In a skillet on stove top, add the vegetable oil, about a depth of 1/2-inch; or just enough oil to fry the bottom half of the falafel balls. They shouldn’t submerge in oil since you will be flipping and frying them one side at a time. And you don’t need to use an entire bottle of oil !!
8. On medium-high, heat the oil for 5 to 7 minutes. When hot and shimmering, add the falafel balls and fry them in batches of 5, more or less, depending on the size of your skillet and how many people you are serving. Lower to medium heat and fry for 3 to 4 minutes. When golden, flip over with spoon and repeat on the other side. Remove the balls with a slotted spoon and let them dry on a paper towel. Repeat with remaining falafels.9. Serve immediately with Tzatziki dip, condiments or salad and dip of choice. They are also great for making falafel pita sandwiches or wraps.