Be sure to check out all the other recipes from my holiday special, Holiday Party with Andrew & Zoë!
Ingredients
Falafel
- 1 1/2 cups dried chickpeas soaked overnight
- 1 cup cilantro leaves
- 1 cup parsley leaves
- 1 small handful mint leaves
- 1 cup minced onions
- 1 serrano pepper minced
- 4 garlic cloves minced
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 3 tbsp chickpea flour
- 1 tsp baking soda
- Oil for frying
Spicy Lemon Herb Sauce
- 1 tbsp lemon juice
- 1/2 cup parsley leaves
- 2 garlic cloves chopped
- 1 serrano chile seeds and stem discarded
- 3 jalapenos seeds and stem discarded
- 1 shallot halved
- Salt
Tahini Sauce
- 2 garlic cloves passed on a Microplane to grate finely
- 1/2 tsp salt
- 3/4 cup tahini
- 1/2 cup freshly squeezed lime or lemon juice
Instructions
Falafel
- Soak the dried chickpeas overnight in plenty of water, about 6 to 1 ratio of water to chickpeas.
- Drain and rinse the chickpeas. Add them to your food processor along with the cilantro, parsley, mint, onions, serrano, garlic, cumin and cardamom. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover and refrigerate the mixture for at least 30 minutes or overnight.
- Use a scoop or your hands to form the falafel into balls or patties.
- Heat oil to 350°F in a large heavy bottom pot. Fry the falafel in batches until well browned, 3 to 4 minutes. Serve immediately with tahini sauce and green hot sauce.
Spicy Lemon Herb Sauce
- Combine in a food processor or high-power blender and serve with the falafel.
Tahini Sauce
- Puree ingredients in a food processor, adding water to thin the sauce as needed. Serve with the falafel.
Tried this recipe?Let us know how it was!