Why magical? Because that’s how they taste, seriously. Very fluffy, soft on the inside and crunchy on the outside. Why Green? Because they are just super green on the inside thanks to the mint, dill and parsley.
This is not your traditional falafel recipe, this one contains three different types of aromatic herbs as well as over seven spices. Mint and dill are not classic ingredients in traditional falafels but they really take the flavor to another level.
The secret ingredient to make the inside extra soft and fluffy is baking soda. It helps create a more airy texture inside, the only downside is that the exterior of your falafels will be a bit darker but it doesn’t impact the taste at all!
I’m using a combination of dry chickpeas and broad beans, aka fava beans. I have discovered that fava beans add moisture and make the falafels softer compared to chickpeas. If you don’t have fava beans on hand, just use more chickpeas, the falafels will still be delicious.
Falafels are fried here, not baked. Frying results in a superior texture, crispy outside and moist/soft inside, something you can’t get with baking. I recommend you only fry them before serving, they tend to lose some moisture as they cool down.
I’m sure you will love these falafels, they ARE BETTER than the ones you get at restaurants. Why not serve these with caramelized shallot hummus?
Let me know in the comments if you try this recipe and tag #fullofplants on Instagram if you take a photo!
- 1 cup dry garbanzo beans
- 1 cup split broad beans/fava beans (or replace with more chickpeas)
- 2 tsp baking soda
- ½ stalk celery, chopped
- 1 large onion, chopped
- ⅓ cup red bell pepper, chopped
- ⅔ cup fresh parsley
- ⅔ cup fresh mint
- ½ cup fresh dill
- 1 tsp salt
- 2 tsp ground cumin
- ¾ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp of each: cinnamon, anise, cardamom, ginger
- ⅛ tsp nutmeg
- ½ tsp baking soda
- ½ cup rice flour (or chickpea flour)
- oil for frying
- Place the chickpeas and broad beans in a large bowl with the baking soda. Cover with water and let soak overnight.
- Drain and rinse the beans. Place them in a food processor and all the other ingredients: celery, onion, red bell pepper, fresh herbs, salt, spices, garlic powder, oregano, baking soda and rice flour.
- Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture looks like a fine meal, like couscous. Taste and adjust the seasonings if needed.
- Transfer the mixture to a large bowl. Using your hands, form small balls, or thick discs and place them on a place lined with parchment paper. Chill in the refrigerator for at least 1H. It's even better to let them rest overnight to let the flavors develop.
- Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 2-3 minutes per side. I fried mine 3 minutes on one side and 2 minutes on the other side.
- Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels.
- Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also place them in pita bread with hummus, salad and red onions.
Due to the addition of baking soda to make them more fluffy, the outside is a bit more brown than regular falafels, this is totally normal and won't affect the taste.
Raw falafels will keep in the refrigerator for up to 4 days. Always fry at the last time, just before serving.