⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Dried chickpeas
• 2 (15-ounce) cans Canned chickpeas
• 1/2 cup, chopped Cilantro
• 1/4 cup, chopped Parsley
• 1 small, finely chopped Onion
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 1/4 teaspoon (optional) Cayenne pepper
• 1 teaspoon Salt
• 1/4 - 1/2 cup All-purpose flour
• 1/2 cup Mayonnaise
• 1/4 cup Tahini
• 2 tablespoons Lime juice
• 1 tablespoon Adobo sauce from chipotle peppers
• 1/4 inch in skillet Vegetable oil or canola oil

📖 Instructions

1. First things first, make the chipotle aioli. In the food processor or blender, combine 1/2 cup mayonnaise, 1/4 cup tahini, 2 tablespoons lime juice, 1 tablespoon adobo sauce from chipotle peppers in adobo, and a pinch of salt. Blend until completely smooth and creamy. Taste and adjust seasoning—you might want more lime or a touch of sugar to balance the heat. Set aside.
2. Next up, the falafel. Rinse 1 cup dried chickpeas thoroughly and soak in water overnight (or at least 6 hours) or use 2 cans (15-ounce) of chickpeas, well-drained. Honestly, canned makes this way faster!
3. Drain the chickpeas and pat them dry. This is crucial for crispy falafel. I really mean DRY. If using dried, we're going to add some flavor now. In a large bowl, combine the drained chickpeas, 1/2 cup chopped cilantro, 1/4 cup chopped parsley, 1 small onion, finely chopped (I know, it's tedious, but worth it!), 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional, for extra zing!), and 1 teaspoon salt.
4. Now, use the food processor to pulse everything until it's coarsely chopped, but still somewhat chunky. You don't want a smooth purée here—a little texture is our friend! Don't over-process. You need a mixture that’s not so smooth and pasty that it falls apart when you fry it.
5. Next, add the flour. Start with 1/4 cup of flour (all purpose is fine). Pulse a few times to mix in evenly. Add more flour (up to a 1/2 cup, max) if the mixture is too wet and sticky to form into balls. If it's too dry, add a spoonful of water at a time.
6. Shape the mixture into small balls (about 1-inch diameter). They don't need to be perfect. Gently flatten each ball slightly.
7. Heat up a large skillet over medium heat. Add about 1/4 inch of vegetable oil or canola oil to the pan. Once the oil is hot (a tiny bit of the falafel batter should sizzle gently), carefully add the falafel balls in a single layer. Don't overcrowd the pan.
8. Fry for 3-4 minutes per side or until golden brown and crispy. Work in batches if needed. Remove the falafel and transfer to a baking sheet lined with paper towels to absorb any excess oil.
9. Serve immediately with the chipotle aioli. I like to sprinkle some extra cilantro on top for a finishing touch. Serve with your favorite sides—pita bread, hummus, a simple salad—whatever your heart desires!

📝 Notes

• For extra crispy falafel, you can bake them in the oven at 400°F for 20-25 minutes after frying.
• Don’t be afraid to experiment with different spices and herbs!
• If you like extra heat, add more cayenne pepper or a few dashes of your favorite hot sauce to the aioli.
• Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving..