Green Falafel Balls

I’ll admit it—this recipe is easy, but it does require a little forethought. You have to soak the chickpeas overnight. Yes, it’ s slightly annoying but unfortunately worth it.

One of the things I’ve found frustrating about moving away from a truly great food city is accepting that you’re not going to find the same quality of food everywhere. Fresh, vibrant falafel with lush bright-green interior is surprisingly hard to come by. I’ve mostly made peace with it.

So when I found myself staring down a glut of fresh herbs that were on the verge of becoming compost, I decided to try making my own falafel. The results honestly exceeded my expectations.

These falafel are everything I want them to be: crunchy on the outside, tender and fluffy on the inside, and packed with fresh herb flavour. They’re bright green, deeply savoury, and incredibly satisfying and crisp .

This is the perfect recipe to make over the next few weeks while it’s still comfortable enough to stand over the stove. It feels fresh and vibrant, but substantial enough to make a meal. They also freeze beautifully, so it’s worth making a double batch.

Yes, soaking chickpeas overnight can feel like a nuisance, but blending them with heaps of fresh herbs, garlic, and warm spices creates something truly special.

I love serving mine with whipped tahini and a generous handful of pickles, but they’re equally delicious tucked into pita, piled onto a salad, or eaten straight from the pan.

Enjoy!

Bright Green Falafel

Makes about 24 falafel