Currently Executive Director at Oakmont of Folsom senior living. Previously VP of Culinary at Oakmont Management Group. No longer in restaurant operations.
1 cup dried chickpeas, soaked overnight and drained
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh dill, finely chopped
1/2 medium yellow onion, minced
4 cloves garlic, minced
1/4 cup all-purpose flour
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp baking powder
2 cups neutral oil for frying
Instructions
Pulse the soaked, drained chickpeas in a food processor 8-10 times until crumbly but not pureed—you want visible chickpea pieces, not a paste. Transfer to a large bowl.
Add the chopped parsley, cilantro, dill, minced onion, and minced garlic to the chickpeas. Fold together gently.
In a small bowl, whisk together flour, cumin, coriander, cayenne, salt, black pepper, and baking powder. Sprinkle over the chickpea mixture and fold until just combined. Refrigerate for 15 minutes.
Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor temperature precisely.
Working in batches, use a 1.5-tablespoon falafel scoop or small ice cream scoop to form compact balls. Gently lower each into the hot oil—do not overcrowd the pan.
Fry for 3-4 minutes, stirring occasionally with a slotted spoon, until the exterior is deep mahogany brown and the interior reaches 160°F (71°C) when tested with an instant-read thermometer. The falafel should sound crispy when tapped.
Transfer fried falafel to a paper towel-lined plate. Serve immediately while still warm and crispy, with tahini sauce, fresh tomatoes, cucumber, and warm pita bread.
Inspired by Rina Younan’s winning falafel. This is a plausible recreation, not the chef’s original recipe.