Gold Herb Falafel

Name: Gold Herb Falafel
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Palestinian
Ingredients: 250 g dried chickpeas, soaked in cold water for at least 12 hours (do not use tinned); 1 medium potato, peeled and finely grated; 1 medium onion, roughly chopped; 4 garlic cloves, peeled; Large bunch of fresh flat-leaf parsley (about 40 g), roughly chopped; Small bunch of fresh coriander (about 20 g), roughly chopped; 1½ tsp ground cumin; 1 tsp ground coriander; 1 tsp fine sea salt, plus more to taste; ½ tsp freshly ground black pepper; ½ tsp chilli flakes (optional); 1 tsp baking powder; 2 tbsp plain flour (or chickpea flour for a gluten-free version); Neutral oil, such as sunflower or vegetable, for frying

Crisp, golden and deeply herby, these falafel are packed with fresh parsley and warm spices — earthy cumin and coriander giving way to a fluffy, yielding centre. Piled onto a plate with pickles and tahini sauce, they look as vibrant as they taste. Great as a weeknight mezze or stuffed into flatbread with a cold glass of mint lemonade.

Allergens:gluten (plain flour — omit or use chickpea flour to make gluten-free), sesame (if served with tahini sauce)

Details

Author: CuisineSavvy
Cuisine: Palestinian
Course: Starter
Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Diet: Vegan
Categories:#falafel #chickpea #mezze #Palestinian #Middle Eastern #fried #street food #plant-based #high-protein #dairy-free #egg-free

Nutritional Values

This recipe is fully plant-based and contains no animal ingredients. The grated potato replaces egg as a binding agent — it adds starch that helps the falafel hold together without adding cholesterol, and contributes a slightly fluffy interior. Dried chickpeas (rather than tinned) are used throughout; soaking and processing raw chickpeas from dried gives a firmer texture and higher fibre content than tinned alternatives, and also preserves more of the chickpea's natural resistant starch, which supports gut health. Fresh parsley and coriander contribute vitamins C and K. The ground spices — cumin and coriander — are anti-inflammatory in nature. Shallow- or deep-frying is required for authentic texture, so this dish is energy-dense; serving with plenty of raw vegetables and a light tahini dressing balances the meal well.

Not available.

Instructions

Drain the soaked chickpeas thoroughly and spread them on a clean tea towel. Pat as dry as possible — excess moisture causes the falafel to fall apart or absorb too much oil. Working in batches if needed, pulse the chickpeas in a food processor until they resemble coarse, damp breadcrumbs. Do not over-process to a paste
you want some texture. Transfer to a large mixing bowl. Add the onion, garlic, parsley and fresh coriander to the food processor and blitz until finely chopped. Add this mixture to the chickpeas. Squeeze the grated potato in your hands or in a clean cloth to remove as much liquid as possible, then add to the bowl. Add the ground cumin, ground coriander, salt, black pepper and chilli flakes (if using). Mix thoroughly with a fork or your hands until everything is evenly combined. Sprinkle in the baking powder and flour. Mix again. The mixture should hold its shape when pressed into a ball
if it feels too wet, add a little more flour one teaspoon at a time. Cover the bowl and rest the mixture in the fridge for at least 20 minutes. This firms it up and improves the flavour. Shape the mixture into small patties or balls, about the size of a walnut (roughly 30 g each). Press them gently so they are compact and will not crack during frying. Pour oil into a deep, heavy-based saucepan or wok to a depth of at least 5 cm. Heat to 175 °C. Test with a small piece of mixture — it should sizzle immediately and rise to the surface within a few seconds. Fry the falafel in small batches for 3–4 minutes, turning once or twice, until deep golden brown all over. Do not crowd the pan, as this drops the oil temperature and results in greasy falafel. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of extra salt while still hot. Serve immediately with tahini sauce, pickled turnips, sliced tomatoes and warm flatbread.

Gold Herb Falafel

Crisp, golden and deeply herby, these falafel are packed with fresh parsley and warm spices — earthy cumin and coriander giving way to a fluffy, yielding centre. Piled onto a plate with pickles and tahini sauce, they look as vibrant as they taste. Great as a weeknight mezze or stuffed into flatbread with a cold glass of mint lemonade.

Ingredients
[ ] 250 g dried chickpeas, soaked in cold water for at least 12 hours (do not use tinned)
[ ] 1 medium potato, peeled and finely grated
[ ] 1 medium onion, roughly chopped
[ ] 4 garlic cloves, peeled
[ ] Large bunch of fresh flat-leaf parsley (about 40 g), roughly chopped
[ ] Small bunch of fresh coriander (about 20 g), roughly chopped
[ ] 1½ tsp ground cumin
[ ] 1 tsp ground coriander
[ ] 1 tsp fine sea salt, plus more to taste
[ ] ½ tsp freshly ground black pepper
[ ] ½ tsp chilli flakes (optional)
[ ] 1 tsp baking powder
[ ] 2 tbsp plain flour (or chickpea flour for a gluten-free version)
[ ] Neutral oil, such as sunflower or vegetable, for frying

Instructions
[ ] 1. Drain the soaked chickpeas thoroughly and spread them on a clean tea towel. Pat as dry as possible — excess moisture causes the falafel to fall apart or absorb too much oil.
Working in batches if needed, pulse the chickpeas in a food processor until they resemble coarse, damp breadcrumbs. Do not over-process to a paste
[ ] 2. you want some texture. Transfer to a large mixing bowl.
Add the onion, garlic, parsley and fresh coriander to the food processor and blitz until finely chopped. Add this mixture to the chickpeas.
Squeeze the grated potato in your hands or in a clean cloth to remove as much liquid as possible, then add to the bowl.
Add the ground cumin, ground coriander, salt, black pepper and chilli flakes (if using). Mix thoroughly with a fork or your hands until everything is evenly combined.
Sprinkle in the baking powder and flour. Mix again. The mixture should hold its shape when pressed into a ball
[ ] 3. if it feels too wet, add a little more flour one teaspoon at a time.
Cover the bowl and rest the mixture in the fridge for at least 20 minutes. This firms it up and improves the flavour.
Shape the mixture into small patties or balls, about the size of a walnut (roughly 30 g each). Press them gently so they are compact and will not crack during frying.
Pour oil into a deep, heavy-based saucepan or wok to a depth of at least 5 cm. Heat to 175 °C. Test with a small piece of mixture — it should sizzle immediately and rise to the surface within a few seconds.
Fry the falafel in small batches for 3–4 minutes, turning once or twice, until deep golden brown all over. Do not crowd the pan, as this drops the oil temperature and results in greasy falafel.
Remove with a slotted spoon and drain on a plate lined with kitchen paper. Season with a pinch of extra salt while still hot.
Serve immediately with tahini sauce, pickled turnips, sliced tomatoes and warm flatbread.

https://www.cuisinesavvy.com/recipe/gold-herb-falafel

External Recipes

Authentic Chickpea Falafel The Best I Have Ever Had (Health Score: 74)

HealthScore: 81

Built on a generous base of soaked chickpeas, fresh parsley, coriander, and alliums, this falafel has genuine whole-food credentials — but deep-frying adds a significant amount of fat per serving. Enjoy it as an occasional treat rather than an everyday staple.