Glow-Up Green Falafel

Ingredients

• ¾ cup extra-virgin olive oil (½ cup for blending + ¼ cup for brushing or baking)
• 1 cup dried chickpeas, soaked 12–24 hours and drained (don’t skip, canned won’t work!)
• ½ cup chopped red onion
• ½ cup packed fresh parsley (leaves + tender stems)
• ½ cup packed fresh cilantro (leaves + tender stems)
• 3 cloves garlic
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander (optional but recommended)
• ¼ teaspoon ground cinnamon or smoked paprika (your choice!)
• 1 teaspoon fresh lemon zest (for a citrusy lift)
• 2 tablespoons chickpea flour or all-purpose flour (for binding, if needed)

Directions

1. Soak & Prep Chickpeas - Drain and pat dry your soaked chickpeas. (Tip: Spread them on a kitchen towel and gently roll to remove excess moisture — this makes them extra crispy! )
2. Blend Up the Goodness - In a food processor, combine chickpeas, onion, parsley, cilantro, garlic, spices, lemon zest, and ½ cup olive oil. Pulse until the mixture is grainy, not mushy. You want small, crumbly bits that hold together when pressed.
3. Form Patties - Scoop out 2 tablespoons of mixture and shape into balls or patties. If the mixture feels too crumbly, mix in chickpea flour or regular flour one tablespoon at a time until they hold. Chill for 20–30 minutes if needed.
4. Bake or Pan-Fry (Your Choice!) - To bake: Preheat oven to 400°F (200°C). Place patties on a parchment-lined sheet, brush lightly with olive oil, and bake 20–25 minutes, flipping halfway, until golden.
5. To pan-fry: Heat ¼ cup olive oil in a skillet over medium heat. Cook falafel 3–4 minutes per side until crispy and golden. Drain on a paper towel.
6. Serve with Style - Pile into pita, layer on a grain bowl, or plate over crisp lettuce with tomatoes, cucumber, and a drizzle of tahini sauce or lemon yogurt. Garnish with fresh herbs and a sprinkle of sumac or chili flakes if you’re feeling fancy.

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