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Cava Falafel Recipe

Cava Falafel Recipe

It is crispy. It is very green inside. Many people want a Cava Falafel Recipe to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 240 kcal

Ingredients
  

  • 2 cups dried chickpeas soaked overnight.
  • 1 cup fresh parsley leaves.
  • 1/2 cup fresh cilantro leaves.
  • 1/2 cup fresh dill.
  • 1 small yellow onion chopped.
  • 4 cloves of garlic.
  • 2 tablespoons sesame seeds.
  • 1 teaspoon ground cumin.
  • 1 teaspoon ground coriander.
  • 1/2 teaspoon cayenne pepper.
  • 1 teaspoon sea salt.
  • 1/2 teaspoon black pepper.
  • 1 teaspoon baking soda.
  • Vegetable oil for frying.

Instructions
 

Soak the Chickpeas

  • Do not use canned chickpeas. Soak dried ones for 24 hours. They must be very soft. Drain them well before using.

Pulse the Herbs

  • Put parsley, cilantro, and dill in the processor. Add onion and garlic too. Pulse until they are tiny bits. Do not turn them into liquid.

Add Chickpeas and Spices

  • Add the soaked chickpeas to the herb mix. Add cumin, coriander, salt, and peppers. Pulse the mixture carefully. It should look like coarse sand.

Chill the Dough

  • Put the mix in a bowl. Stir in the sesame seeds. Cover the bowl with plastic. Put it in the fridge for one hour. This helps the balls stay together.

Add Baking Soda

  • Take the mix out of the fridge. Stir in the baking soda now. This makes the falafel light and airy. Do not skip this step.

Shape the Balls

  • Use a scoop to make small balls. Do not press them too hard. They should be the size of walnuts. Place them on a tray.

Fry the Falafel

  • Heat oil in your deep pan. Use medium-high heat for frying. Drop balls in the hot oil. Fry until they are dark brown.

Drain and Serve

  • Use a slotted spoon to remove them. Place them on paper towels. This removes the extra oil. Serve them while they are hot.

Notes

  • Always use dried chickpeas for this recipe.
  • Canned chickpeas make the dough too mushy.
  • Make sure the oil is hot enough.
  • If the oil is cold, they fall apart.
  • Use plenty of fresh green herbs.
  • The inside should be very green.
  • Let the mixture rest in the fridge.
  • This makes shaping the balls much easier.
  • Do not overcrowd the frying pan.
  • Cook them in small batches.
  • This keeps the oil temperature steady.
  • Serve with tahini or hummus.
Keyword Cava Falafel Recipe