March 9, 2019





1/2 pound dried chickpeas
2 ounces picked fresh cilantro, parsley, and mint leaves
6 scallions, white and pale green parts only, sliced
2 medium cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
2 teaspoons kosher salt, plus more for seasoning
1 tsp xantham gum
vegetable oil, for frying


  1. Soak the chickpeas from 12 to 24 hours until well hydrated.
  2. Discard the water and place the chickpeas with all the other ingredients except for the oil in a food processor. Process until very fine.
  3. Transfer to a bowl and allow to rest for 15 minutes, giving time for starch to seep out. This will help retain the shape of the balls.
  4. Form into balls about 1.5 inch in diameter. If you have difficulty forming the balls add a tsp of baking soda. Deep fry immediately until golden and crispy on the outside.
  5. Serve on a plate or in a pita bread pocket, with tahini sauce, tomatos, cucumbers, pickles and a shredded, leafy or cruciferous vegetable.

Falafel is a street food found everywhere in the Middle East. Made with chickpeas, it is a perfect vegan option.