A Classic Plant-Based Favorite
Falafel gets its hearty texture from soaked dried legumes rather than cooked canned beans. This version combines chickpeas and split fava beans with fresh herbs, onion, garlic and spices.
The Key to Better Falafel Texture
Drain the soaked beans thoroughly and pulse the mixture until it resembles coarse crumbs rather than a smooth paste. Chilling the mixture before shaping can help it hold together.
Three Ways to Serve It
Serve traditional falafel balls with hummus and tahini, flatten the mixture into patties for a falafel burger, or build a bowl with salad, grains, pickles, hummus and tahini.