- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
After lots of kitchen tests, this falafel recipe has become our favorite. It is straightforward, 100% plant-based (vegan), and the falafel tastes incredible.
To make the best falafel, fry them in oil. Baked and pan-fried falafel taste great, but I highly recommend frying your falafel for the fluffiest, most tender results. However, I have included instructions for baking and pan-frying if that’s the direction you still would like to take.
Ingredient:
- 8 ounces (225g) dried chickpeas (1 heaping cup), see tips
- 5 to 6 green onions, trimmed
- 4 medium garlic cloves, use less if sensitive to garlic
- 2 cups (55g) packed fresh herbs, we love a combination of cilantro, parsley, and mint leaves
- 1 teaspoon fine sea salt, plus more for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper, optional
- 1/4 teaspoon fresh ground black pepper
- 3/4 teaspoon baking powder, optional
- Vegetable oil, for frying
