Very fluffy, soft on the inside and crunchy on the outside, but most of all full of flavour! Who doesn’t enjoy a perfect falafel served with silky hummus and fresh salad? Perhaps you are already familiar with the classic recipe, but this one promises something different – a depth of flavour and richness in taste, that I am sure you haven’t tried before.
Parsley, mint, dill, cumin, oregano and garlic powder mixed together with cinnamon, anise, cardamom, ginger and nutmeg – can a falafel get more aromatic than that! Don’t be shy with the ingredients as they really take the flavour 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 prefer frying over baking the falafels. 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.
Served with hummus, goat cheese, tomatoes, cucumbers and green salad these falafels are my favourite meal on a summer day.
Don’t hesitate to check out two of my favourite hummus recipes here!
Ingredients
- 2 cups canned chickpeas, drained
- 1/2 stalk celery, chopped
- 1 large onion, chopped
- 1 tsp dry parsley
- 1 tsp dry mint
- 1 tsp dry dill
- 2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/4 tsp dry oregano
- 1/4 tsp of each: ground cinnamon, anise, cardamom, ginger
- 1/8 tsp nutmeg
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup rice flour (or chickpea flour)
- oil for frying
Method
1. Drain and rinse the chickpeas. Place them in a food processor and all the other ingredients: celery, onion, dry herbs, salt, spices, baking soda and rice flour.
2. 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.
3. 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 or even better overnight.
4. Fill a large skillet with vegetable oil. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 3 minutes per side.
5. Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels.
6. Serve immediately and enjoy with hummus, green salad, tomatoes, cucumbers and goat cheese.
