Fail-proof Falafel

Because nobody likes a gummy falafel mess.

Is anyone else as excited as I am that things are starting to grow again? Every new bud or bloom is cause for me to stop whomever I'm with to exclaim "do you SEE THAT?!?!"

Same goes for the vegetable garden. The first signs of Spring are showing and those little shoots are growing. Which is great news for all of us over the cabbage - kale - squash winter vegetable rotation. But as we wait for nature to do her thing, kale that's thinly sliced makes a delicious coleslaw and is easily turned into meals for the week with this life-changing falafel recipe.

The literal 10 seconds it takes to throw some dried chickpeas in a bowl to soak overnight is paid for 1000x over when you realize that your homemade falafel can have that crisp, shattering exterior and tender interior forever lost to the canned chickpea user.

Falafel recipe


1/2 cup dried chickpeas
1/2 large onion, chopped
1/4 cup fresh parsley
1/4 cup fresh cilantro
1 teaspoon salt
1 teaspoon chilli flakes
2 cloves garlic
2 teaspoons cumin
1 tablespoon lemon juice
1/2 teaspoon baking soda
4 tablespoons vegetable oil


The day before you want to make these, put your dried chickpeas in a large bowl, covered with 3-4 inches of water.

Preheat the oven to 375 F.

Drain the chickpeas and rinse a couple of times. Combine chickpeas, parsley, cilantro, salt, chilli, garlic, cumin, lemon juice, and onions in a food processor. Pulse until blended, but not pureed. It should be a uniformly crumbly texture.

Sprinkle in the baking powder. Pulse to combine. The dough will form a ball and no longer stick to your hands. Scoop into a bowl and refrigerate for a couple of hours.

Form the mixture into balls about the size of walnuts. Flatten into patties.

Pour 2 tablespoons of oil onto a baking tray and spread around. Place the patties on the tray and brush each with remaining oil. Bake for 10-15 minutes, until brown and crisp.

Drain on paper towels.

Alternatively these are delicious (and extra crispy) fried. You only need enough oil in the bottom of a pan to cover it; make sure the oil is really hot before putting the patties in and cook approximately 3-4 minutes per side.