Green herb falafel
These green herb falafels are crispy on the outside and moist in the centre. Using a combination of parsley, coriander, dill and mint, they’re full of flavour and perfect for batch cooking!
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If there’s one thing I think really tastes better when made at home, it’s falafel. I’m yet to find a ready-made option that fits the bill (besides the incredible falafel from Ta’ameya here in Brisbane). Whenever I’ve tried a store-bought option, they’re crumbly, dry as the Sahara and generally just not very nice.
Enter these green herb falafel – made with fresh chickpeas, a bunch of herbs and a few spices, they’re easier to make than you think and are a fantastic prep-ahead option.
Why I love these green herb falafels
- Herbaceous flavour – using a combination of coriander, parsley, dill and mint they are packed full of wonderful herb flavour
- Great use of old herbs – we’ve all been there! Give those sad looking herbs at the back of the fridge a new lease of life with this recipe
- Nutrient dense – chickpeas are packed full of fibre and are a great low-GI option, making these a wonderful, nutritious addition to your meal rotation
- Easy to make – you just need to prep ahead by soaking dried chickpeas overnight, then it all pretty much comes together in a food processor!
- Perfect for wraps – a lunch staple in my house! Add to your favourite wrap bread with dips, pickles, salad – the world’s your oyster.
Ingredients you’ll need to make them
- Dried chickpeas – approximately 200g will yield you 400g once soaked. Unfortunately you can’t use cooked, canned chickpeas for this one.
- Brown onion – around 1/2 a medium, Australian-sized onion, approximately 70g (around 1/3 cup)
- 2 garlic cloves – add that wonderful, garlicky fragrance without becoming overpowering.
- Spices – a combination of salt, ground cumin, ground coriander add that quintessential falafel flavour profile.
- Bicarbonate of soda – helps leaven the falafel mixture, resulting in a fluffier, less dense cooked falafel.
- Fresh herbs – this is what makes these falafels beautifully green! I like to use a combination of parsley, coriander, dill and mint here, though this recipe is versatile and you could mix up the soft herbs as you like.
- All purpose flour – used to help bind the falafel mixture.
- Neutral oil – I like to use peanut oil for frying, but any neutral oil you choose will do, like grapeseed oil, sunflower oil or canola oil.
How to make these herby falafels (step by step)
1. Soak the chickpeas overnight
Weigh out 200g of dried chickpeas and place in a large bowl. Cover with water, leaving an inch of water above the top of the chickpeas. Leave to soak overnight – on the counter of your kitchen bench is fine.
2. Form the herby falafel mix
Drain the chickpeas and add all of the listed ingredients besides the flour to a food processor. Blend until you have a fine crumb.
3. Add the flour
Add the flour and pulse until combined.
4. Rest in the fridge
Cover the falafel mix and place in the fridge for an hour.
5. Shape the falafel
Remove the falafel mix from the fridge and using either a falafel press or simply your hands, take a heaped tablespoon of the mixture and shape into a round puck.
6. Fry the falafel
Bring neutral oil to 175c/350f and fry the shaped falafel in batches for 4-5 minutes until golden brown, before removing and draining on paper towel.
Tips and tricks for making the best green herb falafel
- Chill your falafel mixture – this helps stabilise the falafel and allows the natural starches to bind, ensuring they stay together when it comes time to frying.
- Add bicarbonate of soda – this helps create a light, fluffier texture – a pro hack!
- Use dried chickpeas – I know, I know, it’s a bummer to have to soak them! But if you try and use canned chickpeas you’ll find your falafel will become more messy mush than crunchy, fluffy deliciousness.
- Keep an eye on the temperature of your oil – I always aim for 175c/350f as my ideal frying temperature. If you try to cook the falafel at a lower temp, you’ll find they get soggy and greasy, and if you fry them at too high a temp, they’ll burn on the outside and stay raw in the middle.
FAQs about these green herb falafels
Can I use canned chickpeas?
The short answer is no. Canned chickpeas will not give you the right finished consistency. They’re soft and full of water, and lack the natural starch needed to bind the green herb falafel dough.
Can I use other herbs?
While traditionally you’re likely to find coriander and parsley at a minimum, I like to play around with flavours! Any soft green herb like dill and mint work, or even oregano, marjoram, chervil, chives, tarragon – you can go wild! Just be mindful of how different flavours will impact the overall falafel.
Can I make these in advance?
These are really good for prepping ahead! You can make the raw falafel mixture and store in the fridge for 24 hours before shaping and frying. Or fry all of the falafels, then store in an airtight container in the fridge for 3-5 days. You can enjoy them cold or gently reheat in a moderate oven.
That’s about it for these crunchy on the outside and fluffy in the middle green herb falafels! I love serving these with my crunchy green salad, or if you’re putting on a bit of a mezze style spread, consider pairing them with my spiced lamb meatballs, tomato, nectarine and feta salad or even my one pot chicken with pilaf!
Green herb falafel
Ingredients
- 400 g soaked chickpeas approx 200g dry weight
- 1/2 brown onion roughly chopped – approx 70g
- 2 garlic cloves roughly chopped
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp bicarbonate of soda
- 20 g fresh parsley leaves
- 20 g fresh coriander leaves
- 10 g fresh dill fronds
- 10 g fresh mint leaves
- 1.5 tbsp all purpose flour
- Neutral oil for frying I use peanut oil
Instructions
- First you’ll need to soak the chickpeas overnight. Place 200g of dried chickpeas into a large bowl and fill it with water, ensuring there is a good amount of water above the chickpeas. Allow the chickpeas to soak overnight.
- The next day, drain the soaked chickpeas and place them into a food processor, along with onion, garlic, spices, salt, pepper, bicarb of soda and fresh herbs. Blend in bursts until you have a fine crumb.
- Add the flour and blend again – in bursts – until you have a coarse paste-like consistency.
- Transfer the falafel mixture to a bowl, cover and refrigerate for one hour.
- To shape the falafel, if you happen to have a falafel press then I recommend shaping them one by one and directly popping out (carefully) into your hot oil. Otherwise you can simply use your hands to shape them and place on a baking sheet lined with parchment paper.
- Take a heaped tablespoon of the mixture, and place it in the palm of one hand, then gently use both hands to shape it into a round but relatively flat puck.
- Carefully place on your baking sheet ready to be fried.
- In a smallish pan (so you can use less oil), heat enough neutral oil so the falafel will be covered entirely when fried. When the oil hits 175c/350f begin the fry the falafel in small batches, placing them into the oil away from you so you don't accidentally splash hot oil on yourself.
- They will take between 4-5 minutes to cook and should be deeply golden brown once ready. Use a slotted spoon to carefully lift them out of the oil and place onto paper towel to drain.
- Continue with the remaining falafel. Allow to cool slightly, then they’re ready to eat!
