Herb-Crusted Falafel Bites

Instructions

1. Soak Chickpeas and Soybeans

   2 min hands-on720 min waiting

   • Place chickpeas and soybeans in a large bowl.
   • Cover with cold water and soak for 12 to 24 hours.
   • Drain and rinse thoroughly.

2. Prepare Vegetables and Herbs

   5 min hands-on

   • Peel and quarter the onion.
   • Trim and chop the Welsh onion.
   • Peel the garlic cloves.
   • Roughly chop parsley, cilantro, and dill.
   • Chop the sun-dried chili.

3. Grind Chickpeas and Soybeans

   5 min hands-on

   • Add soaked chickpeas and soybeans to a food processor.
   • Pulse until a fine, crumb-like texture forms.
   • Transfer to a large mixing bowl.

4. Blend Aromatics and Herbs

   3 min hands-on

   • Combine onion, Welsh onion, garlic, chili, parsley, cilantro, dill, and cumin in the food processor.
   • Process until finely chopped and almost paste-like.
   • Add to the bowl with chickpeas and soybeans.

5. Incorporate Oil and Seasoning

   2 min hands-on

   • Add olive oil and salt to the mixture.
   • Mix thoroughly to distribute flavors evenly.

6. Add Binding Ingredients

   2 min hands-on30 min waiting

   • Stir in baking powder and sesame seeds.
   • Mix well to form a cohesive dough.
   • Cover and refrigerate for at least 30 minutes.

7. Shape Falafel

   5 min hands-on

   • Scoop and shape the mixture into small balls or patties.
   • Place on a baking tray lined with parchment paper.

8. Heat Oil for Frying

   3 min hands-on

   • Pour olive oil into a saucepan and heat to 180°C (350°F).
   • Test readiness with a wooden chopstick.

9. Fry Falafel

   6 min hands-on

   • Add falafel balls to hot oil in small batches.
   • Cook for 5-6 minutes until golden brown and crispy.
   • Transfer to a plate lined with paper towels.

10. Serve Falafel

    2 min hands-on

    • Serve immediately while hot and crispy.
    • Pair with pita, vegetables, tahini, hummus, or salad.
    • Cooking tips:
    • Ensure the falafel mixture is well-chilled before frying for maximum crunch.
    • Avoid overloading the food processor to maintain consistent texture.
    • If the mixture feels too wet, add a small amount of chickpea flour.
    • For a lighter option, bake at 200°C (400°F) for 20-25 minutes or air-fry.