- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry.
- 1/3 cup (15 g) chopped fresh parsley.
- 4 cloves garlic, minced.
- 2 shallots, minced.
- 2 Tbsp (17 g) raw sesame seeds.
- 1 1/2 tsp cumin.
- 1/4 tsp each sea salt and black pepper.
- optional: Healthy pinch each cardamom and coriander.
- 3-4 Tbsp (24-31 g) all-purpose flour.
- 3-4 Tbsp (45 – 60 ml) grapeseed oil for cooking.
- optional: Panko breadcrumbs for coating (see instructions).
- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
- Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp.
- Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
- Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
- Once chilled, scoop out rounded Tablespoon amounts and gently form into 11-12 small discs.
- Optional: Sprinkle with panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
- Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
- Once the oil is hot, add only as many falafels as will fit very comfortably in the pan at a time – about 5.
- Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel is browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
- Serve warm with hummus.
- Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.