Recipe adapted from the Goldie Falafel recipe in Israeli Soul, which is delicious.
For the quick-pickled onions: Finely slice a red onion and place in a bowl. Season with a pinch each of salt and sugar. Sprinkle with vinegar — it doesn’t have to be completely submerged, but do saturate it nicely — and let it stand for 15 minutes.
If you want to make more traditional falafel: Omit the eggs, and stir 1.5 teaspoons baking powder into the mix of spices. When you purée the mixture in the food processor, add a tablespoon or two of water. Scoop the batter into 1-inch balls. Deep fry in canola oil.
Store uncooked balls/patties in the fridge for up to three days. See notes below regarding freezing and thawing.
For soaking the chickpeas:
½ pound (1.25 cups) dried chickpeas, soaked in water overnight and drained
For the falafel:
1.5 teaspoons Kosher salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
Big handful fresh parsley (35 – 40 g)
Big handful fresh cilantro (35 – 40 g)
1 medium carrot, chopped (105 g)
1 small onion, peeled and chopped (112 g)
1 garlic clove
2 eggs, beaten
Olive oil, for brushing
Chopped tomatoes, optional
Chopped cucumbers, optional
Soft lettuce leaves, such as Boston or Bibb, or chopped Romaine
- Soak the chickpeas: Place the chickpeas in a large bowl. Fill bowl with water. Let stand overnight on counter for at least 12 hours. Drain and rinse.
- Mix together the salt, cumin, and turmeric in a small bowl. Roughly chop the parsley and cilantro.
- Combine all of the ingredients in a food processor — the drained chickpeas, herbs, chopped carrots, onions, garlic, and the mixed dry seasonings. (Note: My food processor is a 14-cup Cuisinart, and this amount of ingredients fills it to the brim. If yours is smaller, consider doing this in two batches.) Pulse until the mixture is very finely chopped, and it holds together when pinched between two fingers.
- Transfer the mixture to a large bowl and add the beaten eggs. Use a spatula to combine.
- Form patties using 1/2 cup measure. Scoop out the mix, squeeze with your hands, form into a ball —mixture will be delicate/wet. Portion out all of the mixture, until you have about 8 balls.
- Broil: Heat your broiler to high for at least 15 minutes. Brush a baking sheet with olive oil. Pat each ball into a patty (or as many as you are cooking at one time) and place the formed patties on top of the oiled sheet pan. Brush tops of patties lightly with oil. Season with salt. Broil for 3 to 5 minutes or until beginning to lightly brown. Use a metal spatula to flip each patty. Brush tops with more oil. Season with salt. Return pan to broiler and broil for 2 to 3 minutes more or until evenly golden brown.
- Serve with pita and other condiments noted above.
How to freeze the falafel burgers:
- Freeze the patties in a flat layer until they are solid.
- Transfer to an airtight container and freeze for up to 3 months (or longer).
How to cook the frozen falafel burgers:
- Follow the instructions in the recipe for preheating a broiler and preparing a sheet pan brushed with olive oil. Place the frozen patties on top. Brush with oil, season with salt. Broil 4-6 minutes a side, keeping a close watch the entire time.
- Category: Veggie Burger
- Method: Oven
- Cuisine: Middle Eastern
Keywords: baked, broiled, falafel, burgers, chickpeas, turmeric, cumin, vegetarian