Falafels are versatile and I make them often. They can be made using a myriad of ingredients such as carrots, kale or beets and all kinds of fresh herbs.

I made these Fresh Green Falafels with fresh spinach, coriander, parsley, dill weed, mint, green onions and warm peppery spices. Crunchy on the outside; tender and vibrant green on the inside, each ball is packed with flavour and wholesome nutrition.

High in plant protein and fibre, falafels are a fantastic option for individuals following a vegan or vegetarian diet, as well as those who include both plant and animal-based foods in their meals.

The combination of chickpeas, herbs, and various vegetables in falafels provides a well-rounded source of essential nutrients.

Four things when making falafels:

1. Always make your falafels with dry chickpeas that you soak in a bowl of water for 8 to 10 hours or overnight. Do not use chickpeas from a can.
2. Check the expiry date on your bag of chickpeas. Do not use chickpeas that have expired or are very close to the expiry date.
3. Do not freeze cooked/fried falafels.
4. Falafels are better fried prior to serving them. So fry as many as needed and store the uncooked falafel mixture in a sealed container in fridge (it keeps for 2-3 days) or in freezer for up to 2 months.

FRESH GREEN FALAFELS

Makes 16 falafels

INGREDIENTS

• 1¹/₄ cup dry chickpeas (makes 3 cups soaked)
• Tap water + 1 teaspoon (tsp) baking soda (for soaking chickpeas)
• ¹/₂ cup green onion, chopped
• ¹/₄ cup fresh mint
• ¹/₄ cup fresh dill
• ¹/₂ cup fresh coriander or parsley or a mix of both
• ¹/₂ cup fresh baby spinach, tightly packed
• 2-3 garlic cloves, diced or grated
• ¹/₂ tsp salt 
• ¹/₄ tsp of each: cinnamon powder, cardamon powder, ginger powder, dry oregano & baking soda
• 1 tsp powdered cumin
• Ground pepper, to taste
• ¹/₄ cup chickpea flour (can sub. with rice flour)
• Sesame seeds, for coating the falafels (option): — the seeds make them crunchy!
• Vegetable or sunflower seed oil, for frying

PROCEDURE

1. Place the dry chickpeas in a large bowl and cover them completely with cold water (cover by at least 2 inches). Add and mix a teaspoon of baking soda into the water to help soften the chickpeas. Allow to soak for at least 8-10 hours or overnight.

2. With a sieve, drain and rinse the chickpeas. Then, transfer them into your food processor bowl and pulse on and off for about 30 seconds to break up the chickpeas, stopping and scraping down sides if needed. The mixture should be a lumpy paste. Set this aside.

3. Add the green onion, mint, dill, coriander, parsley, spinach and garlic. Process for a minute or so, to mix the greens with the chickpeas, stopping to scrape sides.

4. Add the remaining ingredients (salt, powdered spices, oregano, baking soda & flour). Do not add the sesame seeds right now. Process and pulse again until blended. Do not overly process. The mixture should be textured and granular and not completely smooth like hummus. 

5. Transfer the mixture into a bowl and cover. Chill in refrigerator for at least one hour or longer.  Longer is better because the ingredients marinate more.

6. Form falafel balls (about 2-3 tablespoons in size). You can use an ice-cream scoop or a falafel scoop or a big spoon and then lightly squeeze each ball between your palms to further shape and bind. Make as many balls that you need. Roll each ball into the sesame seeds. Store any leftover uncooked falafel mixture in a sealed container in the fridge (it keeps for 2-3 days).

7. In a skillet on stove top, add the vegetable oil, about a depth of 1/2-inch; or just enough oil to fry the bottom half of the falafel balls. They shouldn’t submerge in oil since you will be flipping and frying them one side at a time. And you don’t need to use an entire bottle of oil !!

8. On medium-high, heat the oil for 5 to 7 minutes. When hot and shimmering, add the falafel balls and fry them in batches of 5, more or less, depending on the size of your skillet and how many people you are serving. Lower to medium heat and fry for 3 to 4 minutes. When golden, flip over with spoon and repeat on the other side. Remove the balls with a slotted spoon and let them dry on a paper towel. Repeat with remaining falafels.

9. Serve immediately with Tzatziki dip, condiments or salad and dip of choice. They are also great for making falafel pita sandwiches or wraps.

Enjoy!