Fresh Herb Falafel

Name: Fresh Herb Falafel
Yield: 4 servings
Ingredients: 1 8 ounces dried chickpeas, soaked overnight, drained; 1 1/2 onion, coarsely chopped; 1 1 jalapeño, coarsely chopped; 1 1 garlic clove, crushed; 1 3/4 cup chopped fresh cilantro; 1 1/2 cup chopped fresh parsley; 1 3 tablespoons chickpea flour; 1 2 1/2 teaspoons kosher salt; 1 1 teaspoon baking powder; 1 1 teaspoon ground cardamom; 1 1/2 teaspoon ground cumin; 1 Vegetable oil (for frying; about 8 cups); 1 Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving); 1 A deep-fry thermometer

From the kitchen of Carly

Bright herbs and warm cardamom transform humble chickpeas into crispy, tender falafel. Fresh cilantro and parsley punch through each bite, while a whisper of jalapeño keeps things interesting. These are the ones you'll actually crave.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 ounces dried chickpeas, soaked overnight, drained
11/2 onion, coarsely chopped
11 jalapeño, coarsely chopped
11 garlic clove, crushed
13/4 cup chopped fresh cilantro
11/2 cup chopped fresh parsley
13 tablespoons chickpea flour
12 1/2 teaspoons kosher salt
11 teaspoon baking powder
11 teaspoon ground cardamom
11/2 teaspoon ground cumin
1Vegetable oil (for frying; about 8 cups)
1Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)
1A deep-fry thermometer

Instructions

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.