⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Dried chickpeas
• 1/2 cup, finely chopped Onion
• 1/4 cup, finely chopped Cilantro
• 2 cloves, minced Garlic
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Pomegranate molasses
• 1/4 cup Olive oil
• 2 tablespoons, chopped Fresh mint
• 1 tablespoon Lemon juice

📖 Instructions

1. 1. Rinse and soak: Give your 1 cup of dried chickpeas a good rinse. Then, submerge them in a bowl of water, ensuring they’re fully covered. Let them soak overnight (at least 8 hours) or until nicely plumped and softened. This step is key for extra tender falafel, so don't skip it! Once soaked, drain the water completely. If using canned chickpeas (1 15-ounce can), just drain and rinse them well. No soaking needed!
2. 2. Mash and blend: Add the soaked and drained chickpeas to a food processor. Process until mostly smooth but still slightly chunky. You can also use a potato masher. If you're going for a super-smooth falafel, go for it! The texture is totally up to you.
3. 3. Mix in the goodness: In a large bowl, combine the mashed chickpeas with 1/2 cup finely chopped onion, 1/4 cup finely chopped cilantro, 2 cloves of minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix it all together thoroughly. It's time to unleash your inner chef!
4. 4. Prepare the magic: For the pomegranate-mint dressing, take 1/4 cup pomegranate molasses, 1/4 cup olive oil, 2 tablespoons of freshly chopped mint, 1 tablespoon lemon juice, and a pinch of salt. Whisk everything in a small bowl until you get a beautiful, emulsified dressing. It’s going to be amazing!
5. 5. Form those patties: Now for the fun part! Shape the chickpea mixture into small patties, about 1-inch thick. This is where your culinary creativity comes into play – you can make them whatever shape you like!
6. 6. Bake to perfection: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the falafel patties on the baking sheet, making sure they're not crowded. If you are using an air fryer, make sure to follow its temperature and time indications for best results. Bake for 20-25 minutes, flipping halfway, until they turn golden brown and crispy on both sides. I like mine extra-crispy, but adjust cooking time according to your preference.
7. 7. Drizzle and delight: Once cooked, transfer the falafel to a serving plate or bowl. Drizzle generously with the pomegranate-mint dressing. That lovely sweet and tangy dressing pairs flawlessly with the savory falafel. Feel free to garnish with extra fresh mint leaves or a sprinkle of pomegranate seeds for that extra touch of elegance.
8. 8. Serve and savor: Serve immediately and relish this incredibly flavourful Middle Eastern delicacy! They're delightful on their own or as part of a mezze platter. Perfect with pita bread, hummus, and a fresh salad. I find them amazing when combined with some tabbouleh; the contrasting flavors are just heaven-sent!

📝 Notes

• For extra crispy falafel, you can shallow fry them in olive oil for a few minutes after baking.
• Feel free to experiment with different herbs and spices to customize your falafel.
• If you prefer a smoother falafel, blend the chickpeas more thoroughly in the food processor. Make sure the falafel patties are not too thick, or else they won’t cook evenly.
• Don't overcrowd the baking sheet when baking the falafel. This will prevent them from crisping properly.
• Make sure to taste and adjust seasonings as you go to find your perfect falafel flavour!