What's the BEST Falafel Recipe?

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Put the dried garbanzo beans in a container and cover them with water by 4 to 6 inches. Leave in a cool, dark place for 12 to 24 hours.
2. Put the dried fava beans in a separate container, cover with water by 4 to 6 inches, and leave in a cool, dark place for 12 to 24 hours.
3. Preheat a 2-quart pan filled with oil to halfway.
4. Drain both kinds of beans, rinse under cold water and drain again.
5. Pulse the beans in a food processor on high until they form a medium-coarse grind, scraping down the sides as needed. Transfer to a large bowl.
6. Without washing the processor, add the yellow onion, green onions, garlic, parsley and cilantro and pulse until finely minced.
7. Return the ground beans to the processor with the cumin, coriander, salt and pepper and pulse until a fine-coarse mixture forms.
8. Test: the mixture is ready when a small ball or disk holds its shape without breaking.
9. Fold in the baking powder with a spatula until evenly mixed.
10. Shape the falafel by hand, with a scoop or a falafel scoop, packing them firmly so they don't break apart while frying.
11. Place the balls on a parchment-lined sheet tray, or add them directly to the pan of oil at about 350°.
12. Fry 2 to 3 minutes per side, until golden brown and cooked through. Drain on paper towels for 1 to 2 minutes.
13. Serve on a plate or in a sandwich with dipping sauces.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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