There is a restaurant in New York called Mamoun that serves the most delicious and vibrant green Falafel. I visited it years back, however the memory and taste of their green Falafel still stays fresh in my mind. Obviously I don’t have Mamoun’s secret family recipe, however after hundreds of trials over the years, I do have a recipe of my very own Herb Falafel.
A good Falafel is crisp on the outside and moist, soft, and flavorful from the inside. My very simple recipe whips up delicious light and airy Falafel that are not dense or oily.
These Falafel taste best when deep fried, however you can brush them with Olive Oil and bake or airfry them too.
Do try this recipe and don’t forget to tag me on Instagram @supaintsonplates #supaintsonplates. I would love to hear from you.
- 1 Cup Raw Chickpeas
- 1/4 Cup Parsley
- 1/2 Cup Coriander
- 5-6 Green Onions (with stalks) roughly chopped
- 7-8 Garlic Cloves
- 1 tsp Cumin powder
- 2 tsp Coriander Powder
- 1 tsp dried Mint Powder
- 1/4 tsp Baking Powder
- Salt to taste
- 3 tbsp Sesame Seeds
- 1 tsp Chilly Flakes
- 2 cups Vegetable Oil
- Juice of 1 lime
- Soak 1 cup of Chickpeas in water overnight. Next morning rinse them thoroughly and drain out all excess water.
- Add all ingredients (except Baking Powder) to a food processor and pulse to a coarse mixture.
- Transfer to a mixing bowl, add Baking Powder and mix well.
- Refrigerate for an hour atleast
- Roll into lemon size balls and coat with Seasme Seeds
- Heat oil in a skillet
- Fry the Falafel on medium heat until crisp.
- Serve Hot. Enjoy.