Taro Chickpea Falafel Recipe

Soak and prepare chickpeas

If using dried chickpeas, cover 2 cups dried chickpeas with cold water by 3 inches and soak 8–24 hours. Drain and rinse thoroughly before using. (If you must use canned chickpeas, drain and rinse; reduce added flour by 1 tablespoon and expect a softer texture.)

Cook and mash taro

Peel taro and cut into 1-inch cubes. Steam or boil until fork-tender, about 12–15 minutes. Drain and mash to yield about 1 cup. Let cool slightly.

Process falafel mixture

In a food processor, combine soaked/drained chickpeas, mashed taro, chopped onion, garlic, 1 cup packed cilantro, parsley (if using), cumin, coriander, baking powder, salt, pepper, and red pepper flakes. Pulse in 8–12 short bursts, scraping down sides as needed, until mixture is coarse but holds together when pressed — do not over-process into a paste.

Adjust binding

Transfer to a bowl and stir in 2–3 tablespoons flour (or as needed) to achieve a firm, slightly sticky but scoopable consistency. Refrigerate mixture 30–45 minutes to firm up (this helps shape).

Shape falafel

Using a 1 1/4–1 1/2 inch scoop or tablespoon, form rounds or flattened patties about 1-inch thick. Place on a tray and chill briefly if needed.

Fry falafel

Heat 1 cup oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece sizzles vigorously. Fry falafel in batches, 2–3 minutes per side, turning once, until deep golden and crisp. Drain on a paper towel-lined tray. Alternatively, bake at 400°F (200°C) on a lightly oiled sheet for 18–22 minutes, turning once, until crisp.

Whisk together 1 cup sour cream, 1/2 cup finely chopped cilantro, 1 tablespoon lime (or lemon) juice, and 1/4 teaspoon salt. Add 1 teaspoon water if the sauce is too thick. Adjust salt and lime to taste. Chill until ready to serve.

In a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust acidity or seasoning.

Prepare salad components

Toss 4 cups mixed greens with Hau`ula tomatoes (1 cup), Ho Farm cucumber (1 cup), 1/2 cup halved Kalamata olives, and 1/4 cup thinly sliced red onion in a large bowl.

Dress salad

Drizzle about 2 tablespoons lemon vinaigrette over the salad and toss gently to coat. Reserve extra vinaigrette for serving.

Plate and finish

Arrange dressed greens on plates. Top with 3–4 warm taro chickpea falafel per serving. Spoon 1–2 tablespoons cilantro sour cream over each falafel or serve on the side. Garnish with additional cilantro leaves and a few Kalamata halves. Serve immediately with lemon wedges if desired.