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!
Magical Green Falafels
Moist, incredibly delicious falafels flavored with mint, dill and parsley. Better than the ones you get at restaurants!
Yield: About 22 falafels
Print Recipe
Pin RecipeIngredients
- 1 cup dry garbanzo beans
- 1 cup split broad beans/fava beans (or replace with more chickpeas)
- 2 tsp baking soda
- 1/2 stalk celery, chopped
- 1 large onion, chopped
- 1/3 cup red bell pepper, chopped
- 2/3 cup fresh parsley
- 2/3 cup fresh mint
- 1/2 cup fresh dill
- 1 tsp salt
- 2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp of each: cinnamon, anise, cardamom, ginger
- 1/8 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup rice flour (or chickpea flour)
- oil for frying
For serving
Instructions
- 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.
Notes
Nutrition information does not include the oil used when frying. Falafels will be slightly higher in calories.
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.
Nutrition
- Serving Size: 1 Falafel
- Calories: 88
- Sugar: 2.4g
- Fat: 1.3g
- Carbohydrates: 15.8g
- Fiber: 3.9g
- Protein: 4.2g
Hi Thomas,
Thanks for this recipe!
I’m looking forward to try it.
Which food processor are you using? Do you have any recommandations when choosing one?
Thanks again and keep the good work.
Greg
Hi Greg,
I’m using a Magimix 3200XL, it’s really great. I probably processed over 70kg of all kind of nuts since I bought it and it’s still working perfectly.
These are so pretty and look delicious. I’m not quite sure how, but I’ve lived without a food processor for quite some time. I think I’m going to have to break down and get one so I can make this recipe.
These falafels look amazing! I cannot believe how thick and fluffy they are! They really are magical!
The crispy outside and that soft doughy-like inside has go me swooning! LOVE falafels!
I’m so excited to make these! A restaurant near my office has the best green falafels I’ve ever tasted – light and moist inside, crispy outside – and I’ve been searching for a decent recipe to replicate the experience. I think your recipe is the one! 🙂 Thanks for sharing.
Let me know how it goes!
I’m confused. I thought dried beans were poisoness unless you boiled them vigorously for 10 mins, changed the water and simmered them again for some time?
You don’t have to do that, when fried (or baked) beans are not poisonous, traditional falafels are always made from dried beans. I’m still here to talk about it so…:)
I think what you are referring to is not “poison” but the enzyme inhibitors that is naturally in all nuts and seeds. In most beans, phytic acid (a phosphorous-bound organic acid that protects the plant seed from premature germination) is gotten rid of by soaking the beans (usually overnight, but times vary according to the bean or seed — you can find it online). When you eat foods with phytic acids still intact, they bind with important minerals such as calcium, zinc, magnesium, iron and copper and prevent absorption and can block protein absorption. So if you soak then and then dehydrate them, you will have a safe bean to use in this recipe. Ancient agrarian cultures soaked beans before eating or cooking and did not use the soaking water, so they did not ingest the phytic acid. I am not sure if how the phytic acid dissipates in cooking without soaking.
Can’t wait to try these! I have a question though. Can they be frozen? If they can, is it best to freeze before frying? Thank you!
Me, too!!! And the carmelized shallot hummus sounds super either with them or on its own.
Yes they can be frozen, before frying. Then defrost overnight in your fridge and fry!
Is it correct that this serves 22?
22 falafels, not people, I will correct it. You should count about 3 falafels per person so it serves 7 people but you can keep them in the fridge for up to 3 days and fry at the last time.
Do you think they could be baked or cooked in a AirFryer?
I guess it would work in a AirFryer but I’m not sure how long you should cook them. You can bake them but the texture won’t be as good, they might be a bit dryer and not as crunchy on the outside, frying is the best for falafels in my opinion.
Wow this looks amazing! Will be making them this weekend!
Thanks Andrea! Hope you will like it!
If no nutmeg wat is the best replacement
Just omit!
Hi there, I’m from the U.K. and was wondering if I have tins of ready cooked chickpeas how many would I need (each tin has 240g)
Hi Simone,
Unfortunately, cooked chickpeas won’t work here, you need to use dry chickpeas.
Are the fava beans from dry as well?
Yes, dry fava beans.
Well mine didn’t look quite like yours and I used fresh broad beans because that’s what was in the garden but still absolutely delicious. Thanks for recipe.
★★★★★
Glad you liked the falafels 😉
About the fava beans, if my only option is frozen fava beans would I need to prepare this differently?
Recently I went on a grocery adventure (with the purpose of trying this recipe) and stopped at every grocery seller within about 75 miles of me and exactly zero of them sell fava beans in any capacity, dried or canned, but there is a restaurant supply company that does sell them bagged and frozen, and they’re usually OK with selling “unique” ingredients to non restaurants in small orders.
I’ve only had falafel in two restaurants, one of them uses fava, one uses only chickpeas. I strongly prefer falafel with fava so I want to find a way to use them if I can.
Thanks,
Beanless