Step-By-Step

Dried chickpeas: AVOID using canned chickpeas! Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. (Tip: I usually add about ½ teaspoon of baking soda to the soaking water to help soften the dry chickpeas.)

Fresh herbs: fresh parsley, cilantro, and dill are key to this authentic recipe.

Onion: I typically use yellow onions, but white or red onions would work.

Garlic: for best flavor, use fresh garlic cloves.

Kosher salt and pepper: to taste.

Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste.

Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

Sesame seeds: these are optional here, but I do like the added nuttiness.

Directions at themediterraneandish.com

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