Ingredients
Falafel Mixture
- 2 cups dried chickpeas soaked overnight
- 1 cup cilantro picked
- 1 cup parsley picked
- ½ cup mint picked
- 6 scallions sliced (white and light green parts)
- 2 cloves garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon kosher salt
For Frying
- 2 cups avocado oil
Zhug Sauce
- ¼ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon freshly ground black pepper
- 3 green cardamom pods seeds only, toasted
- 4 garlic cloves roughly chopped
- 4-6 Thai bird chiles roughly chopped (to taste)
- Kosher salt to taste
- 1 cup parsley leaves loosely packed
- 1 cup cilantro leaves loosely packed
- ½ cup extra-virgin olive oil
Method
Make the Falafel Mixture
- In a food processor, combine soaked (uncooked) chickpeas, herbs, scallions, garlic, cumin, coriander, and salt.
- Pulse until the mixture is finely minced and holds together when pressed.
- Scrape down the sides for even texture.
Shape and Chill
- Roll the mixture into 1-tbsp balls.
- Place on a baking sheet and refrigerate for 15 minutes.
Fry the Falafel
- Fill a skillet with ½ to ¾ inch of avocado oil and heat to 375°F.
- Fry falafel in batches, waiting 10–20 seconds between adding each ball.
- Cook 4–5 minutes, flipping halfway, until golden and crisp.
- Transfer to paper towels and season with kosher salt.
Make the Zhug
- Grind spices (coriander, cumin, pepper, and cardamom) into powder.
- Add garlic, chiles, and salt and mash into a paste.
- Gradually incorporate parsley and cilantro, pounding as you go.
- Slowly drizzle in olive oil while mixing until emulsified. Season to taste.
To Plate
- Serve hot falafel with a generous spoon of zhug.
- Optional: pair with warm pita, tahini, hummus, or pickled turnips.
Nutrition
Notes
Storage: fried falafel keeps in the fridge for up to 3 days; re-crisp in a 375°F oven for 5–7 minutes. The zhug keeps refrigerated, sealed, for up to a week.