Green Falafel
Crispy, herb-packed falafel made with soaked chickpeas, fresh herbs, and warm spices. These vibrant green falafel are tender on the inside, golden on the outside, and perfect for wraps, bowls, or dipping.
Quick Info
Makes: 12 falafel
Why You’ll Love This Recipe
A fresh, flavorful take on classic falafel.
Bright green color from fresh herbs
Crispy exterior with a tender, fluffy interior
Naturally plant-based and protein-rich
Perfect for wraps, salads, or mezze platters
Ingredients
16 oz dried chickpeas, soaked in water overnight
1 onion, skin removed and quartered
4 cloves garlic
1 bunch cilantro, trimmed
1 bunch parsley, trimmed
1 jalapeno, stem removed and cut into large chunks, remove seeds for less spice (optional)
1 tablespoon cumin
¾ teaspoon coriander
1 tsp baking powder
1 tablespoon salt
¾ - 1 cup chickpea flour
Vegetable oil for cooking
Flaky salt for finishing
Instructions
Step 1
Drain the soaked chickpeas and pulse in a food processor until medium coarse. Do not over-process, as this can make the falafel dense. Transfer to a large bowl.
Step 2
In the food processor, pulse the onion, garlic, herbs, and jalapeno (if using) until a paste forms. Add to the bowl with the chickpeas.
Step 3
Add salt, cumin, coriander, and ¾ cup chickpea flour. Mix until fully combined.
Form a small patty with the mixture—it should hold its shape while remaining slightly moist. If too wet, add the remaining ¼ cup chickpea flour.
Step 4
Line a baking tray with paper towels.
Portion the mixture into 12 patties.
Step 5
Heat about ½ inch of vegetable oil in a heavy-bottom skillet or cast iron pan over medium heat.
Test the oil by inserting a wooden spoon or skewer—if bubbles form, the oil is ready.
Step 6
Fry the patties in batches, being careful not to overcrowd the pan. Cook until deeply browned, then flip and cook the other side.
Transfer to the paper towel-lined tray and sprinkle with flaky salt.
Step 7
Repeat with remaining patties. Let cool slightly before serving.
Tips for Success
Do not over-process chickpeas—texture is key
Keep mixture slightly moist but shapeable
Maintain oil temperature for even frying
Fry in batches to avoid overcrowding
Storage
Store in the refrigerator for up to 3–4 days. Reheat in the oven or skillet to maintain crispness.
Serving Ideas
Serve in pita with vegetables and sauce
Add to salads or grain bowls
Pair with dips like tahini or hummus
