Description
These Cava-inspired falafels are crisp on the outside, fluffy inside, and packed with herbs, spices, and a few hidden veggies. Perfect for pita pockets, bowls, or as part of a mezze platter.
Ingredients
2 cup dried chickpeas
1/2 tbsp baking soda
1 cup parsley leaves, stems removed
3/4 cup fresh cilantro leaves
1/2 cup fresh dill, stems removed
1 small onion
7–8 garlic cloves
Salt to taste
1 tbsp ground black pepper
1 tbsp cumin
1 tbsp coriander
1 tbsp cayenne pepper
1 tbsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Pita pockets
Tahini sauce
English cucumbers, diced
Tomatoes
Baby arugula
Pickles
Instructions
1. Place the dried chickpeas and baking soda in a bowl with water covering by 2 inches. Soak overnight (18–24 hours). Drain and pat dry.
2. Add chickpeas, herbs, onion, garlic, and spices to a food processor. Pulse 40 seconds at a time until the mixture is grainy and well combined.
3. Transfer to a container, cover, and refrigerate at least 1 hour or overnight.
4. Stir in baking powder and sesame seeds before cooking.
5. Form patties with wet hands, about ½ inch thick.
6. Heat oil in a pan on medium-high. Fry patties in batches, 3–5 minutes each side until golden brown.
7. Drain on paper towels and serve hot with pita, tahini, cucumbers, tomatoes, arugula, and pickles.
Notes
For authentic texture, always use dried chickpeas — never canned.
Refrigerating the mixture before frying helps patties hold together.
Air fryer option: Brush patties with oil and cook at 375°F for 12–15 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entrees
- Method: Frying / Air Fryer
- Cuisine: Mediterranean, American fusion
Nutrition
- Serving Size: 2 patties
- Calories: 346
- Sugar: 3
- Sodium: 210
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 12
- Protein: 13
- Cholesterol: 0