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Restaurants›The Kebab Shop | Mediterranean Cuisine›Side: Chickpea Falafel Recipe

Side: Chickpea Falafel Recipe

Name: The Kebab Shop | Mediterranean Cuisines Side: Chickpea Falafel Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 cups dried chickpeas; 0.5 tsp baking soda (for soaking); 0.5 cups yellow onion, roughly chopped; 0.5 cups fresh parsley, packed; 0.25 cups fresh cilantro, packed; 3 each garlic cloves; 1 tbs ground cumin; 1 tsp ground coriander; 0.5 tsp ground smoked paprika (or sweet paprika); 0.5 tsp ground black pepper; 0.125 tsp ground cayenne (optional); 1 tsp kosher salt; 0.5 tsp baking powder; 2 tbs all-purpose flour (or chickpea flour); 1 tbs lemon juice; 0.25 cups olive oil (for pan-frying) or neutral oil for frying; 1 cups plain Greek yogurt; 1 tbs lemon juice; 1 tsp garlic, minced; 1 tbs fresh dill, finely chopped (or 1 tsp dried); 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs water (to thin, if desired); 2 tbs fresh parsley leaves, chopped; 2 each lemon wedges; 2 tbs optional: tahini drizzle

Inspired by The Kebab Shop | Mediterranean Cuisine

Time2h

Serves4

Includes OG Yogurt Sauce

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Ingredients

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Falafel

1 1/2 cups dried chickpeas

1/2 tsp baking soda (for soaking)

1/2 cups yellow onion, roughly chopped

1/2 cups fresh parsley, packed

1/4 cups fresh cilantro, packed

3 each Garlic cloves

1 tbs Ground cumin

1 tsp Ground coriander

1/2 tsp ground smoked paprika (or sweet paprika)

1/2 tsp ground black pepper

1/8 tsp ground cayenne (optional)

1 tsp kosher salt

1/2 tsp Baking powder

2 tbs all-purpose flour (or chickpea flour)

1 tbs ReaLemon lemon juice

1/4 cups olive oil (for pan-frying) or neutral oil for frying

OG Yogurt Sauce

1 cups plain Greek yogurt

1 tbs ReaLemon lemon juice

1 tsp Garlic, minced

1 tbs fresh dill, finely chopped (or 1 tsp dried)

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water (to thin, if desired)

Garnish & Serving

2 tbs fresh parsley leaves, chopped

2 each lemon wedges

2 tbs optional: tahini drizzle

Method

Falafel

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Stir in 1/2 tsp baking soda. Soak at room temperature 12–24 hours until chickpeas have plumped but are not mushy. Drain and rinse well.

Prepare base ingredients

Pat drained chickpeas dry with paper towels. In a food processor, combine soaked chickpeas, 1/2 cup chopped yellow onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, and 3 garlic cloves. Pulse until mixture is finely ground but not pureed — it should hold together when pressed but still be slightly coarse (about 20–30 one-second pulses). Scrape down the bowl as needed.

Season and bind

Add to the processor 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp ground black pepper, 1/8 tsp cayenne (optional), 1 tsp kosher salt, 1/2 tsp baking powder, 2 tbsp flour, and 1 tbsp lemon juice. Pulse several times to incorporate. The mixture should hold together when squeezed; if too loose, add up to 1 more tablespoon flour. Do not over-process — you want some texture.

Chill for shaping

Transfer mixture to a bowl, cover, and refrigerate 30–60 minutes to firm. Chilling helps the falafel hold shape during cooking.

Shape falafel

Using wet hands or a small ice-cream scoop (about 1.5 tbsp), form the mixture into balls or small patties (~20–24 golf-ball-size or slightly smaller). Press gently to compact.

Cook falafel

Heat a large skillet over medium heat and add 1/4 cup oil, or heat neutral oil to 350°F (175°C) for frying. For pan-frying: add formed falafel in a single layer (don’t overcrowd), cook 3–4 minutes per side until deep golden and crisp, flipping carefully; you may need 2 batches. For shallow/deep frying: fry until deep golden, 3–4 minutes, drain on paper towels. Adjust heat as needed so the outsides brown without burning and the insides cook through. Internal texture should be tender and moist.

Finish

When cooked, transfer falafel to a wire rack or paper towel-lined plate. Squeeze a little lemon over them and sprinkle with chopped parsley.

OG Yogurt Sauce

In a small bowl, whisk together 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, whisk in up to 2 tablespoons water to reach a pourable consistency. Taste and adjust salt, lemon, or dill as desired. Chill until ready to serve.

Garnish & Serving

Plate 3–4 falafel per serving with a generous spoonful of OG Yogurt Sauce. Drizzle optional tahini if using, sprinkle with chopped parsley, and serve with lemon wedges for squeezing.