How to Make Falafel

Even better with half chickpeas and half fava beans!

Used a meat grinder to grind everything together (one pass through the finest setting) the texture was great. Ended up baking them then finishing in on a pan with some oil. The side that was down in the oil first while baking came out great (be mindful of a potential tilt in the oven, some got stuck due to the lack of oil) I tried a couple of them fried. I actually preferred the "baked ones. The herbs came through better. For next time: add more oil to the baking pan and reapply when flipping and make sure they're shaped like disks so they can have a flat surface to brown. I think these would be great in an air fryer with a heavy spray of oil

It turned out great. It made a lot. It kind of overwhelmed my food processor. It took a long time, blending and stirring and pushing down and blending again. I froze half of it before cooking. The frozen balls were really wet when I thawed them out. I had to squeeze the moisture out with paper towels. Otherwise, they wouldn't hold together. Once I did that, I fried them as usual, and they were just as crispy and delicious as the ones that weren't frozen. I saud "Special Occasion" because it is time-consuming and a bit messy. But delicious!

Follow the recipe! You won't regret it!

We took a trip out of town and Trader Joe’s was out of falafel mix, so I pushed up my sleeves to make my own! I’ve seen countless fails and was convinced making falafel was difficult—this recipe proved me wrong. Next go-around I will double the spices, add onion and garlic powder. I used dry dill, and upped the fresh cilantro to 1 cup. These puppies crisp up beautifully. The sound when you break them open is such music. I made ten and still have more than half a batch to make tomorrow. We are in HEAVEN! We ate these in lettuce wraps with pickled turnip, lightly sweetened homemade bread and butter pickles, a green goddess sauce, homemade hummus and topped it with lime. The textures and flavors are truly next level.

Super fresh tasting and easy to make. Would probably add a little more seasoning next time for slightly more flavour.

How are you supposed to make falafel when you can't use canned or cooked chickpeas?