mom’s falafel

Falafel is a delicious golden-brown fritter that originated in the Middle East. While traditional falafel is typically made with chickpeas or fava beans, my mom has put her own unique spin on this classic recipe. Using split green peas as the base, she's created a version that is incredibly flavorful.

As an immigrant, my mom has always had a knack for taking the flavors and techniques she grew up with and blending them with new culinary influences. Her love of cooking and experimenting in the kitchen is where I get my own passion for food. After trying falafel for the first time, she was hooked and set out to recreate it using the ingredients and methods she knew best.

The result is a falafel that is truly one-of-a-kind. While it may not be "famous" in the traditional sense, anyone who's had the chance to try my mom's version has been blown away by the incredible taste and texture. In fact, she's had so many requests from friends and family to make her falafel that it's practically become a household staple.

The key to achieving the perfect falafel lies in the preparation process. Soaking the split green peas overnight is an essential step, as is blending the ingredients to the right consistency. Once you've mastered the falafel itself, the fun really begins. You can serve them up in a variety of ways, from stuffing them into pita pockets to topping fresh salads. And of course, no meal is complete without the perfect sauces - my mom's tahini and bell pepper sauces are the perfect accompaniment.

While this recipe may be a bit time-consuming, it's truly a labor of love. But trust me, the end result is more than worth it.

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Tips for Making My Mom’s Famous Falafel:

• DO NOT Forget to Soak

  • Soaking the split green peas is essential for this recipe. Skipping this step will significantly impact the final result.

• Blending the Ingredients

  • The recipe says to use a food processor which is ideal. However, a high-speed blender can also work, but you may need to add a small amount of water, 1 Tbsp at a time, to the blender. Be careful not to add too much water, as it can make the batter too liquidy.

  • Start by blending all the ingredients on medium-high speed, then switch to pulsing once the ingredients have broken down into smaller pieces. The desired texture should be semi-fine, not super smooth but also not course.

• Chickpea Flour or Arrowroot

  • The purpose of chickpea flour or arrowroot is to help bind the batter together. Both work well for this recipe.

  • Using chickpea flour will result in a softer falafel, while arrowroot will give you a crispier texture. The taste will not be affected by the choice of binding agent.

• Falafel Patties

  • The recipe called for 2 Tbsp portions, but you can make the bigger or smaller to suit your needs.

  • Be sure to freeze the patties before frying to help them hold their shape and reduce the chances of oil splattering.

• Frying the Falafel

  • The recipe recommends pure avocado oil due to its high smoke point. However, you can use other oils with a high smoke point, avoiding seed oils. Keep in mind, a different oil can affect the flavor of the falafel.

  • I recommend shallow frying, but the falafel patties can be deep fried as well. Deep frying will take less time due to the higher temperature of oil.

• Serving Suggestions

  • In pita bread. Fill a pita pocket with veggies such as lettuce, red cabbage, carrots, cucumber, radish, and tomato, add 2-3 falafels and top with tahini sauce and bell pepper sauce.

  • On a salad. In a bowl combine lettuce, red cabbage, carrots, cucumber, radish, and tomato (or veggies of choice), break some falafel into smaller pieces, and toss with tahini sauce and bell pepper sauce. You can fill this salad in a pita pocket too!

  • As a snack or appetizer. Serve on its own with a 1:1 ratio of tahini sauce mixed with bell pepper sauce on the side.

  • It tastes great with hummus and harissa as well.

• Sauces

  • Tahini Sauce: Blend together 1 cup tahini, 5 garlic gloves, 1/2 tsp dried parsley, 2 Tbsp fresh lemon juice, salt and pepper. Add water to reach desired consistency.

  • Bell Pepper Sauce: Blend together 1 red bell pepper, 1 orange bell pepper, 4 garlic gloves, 2 Tbsp extra virgin olive oil, 1 tsp whole cumin, 1/8 cup sriracha (I use Yellowbird’s sriracha), 2 tsp fresh lemon juice, salt, and pepper.

• Freezer Friendly

  • Both cooked and uncooked falafel freeze very well.

  • Cooked falafel can be reheated in an air-fry, while uncooked can be fried straight from the freezer.

• Storage

  • The falafel can be stored in an airtight container in the fridge for about 3-4 days and in the freezer for about 6 months.

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nourish your body.

Mom’s Falafel

Prep time: 20 min. Chill time: 3 hrs Cook time: 40 min. Total time: 4 hours

ingredients:

• 1 lb split green peas, soaked overnight 

• 1/2 cup chopped fresh cilantro, loosely packed

• 1/4 cup garlic cloves, loosely packed

• 1 1/2 inch piece of organic ginger

• 1 whole serrano pepper

• 1/4 cup frozen peas 

• 1 medium-sized onion, diced

• 2 Tbsp chickpea flour or arrowroot powder

• pinch of baking soda

• 1 tsp baking powder

• 1/2 tsp ground cardamom 

• 2 tsp ground cumin 

• 1 tsp ground coriander 

• 1/4 tsp black pepper

• Salt, to taste 

• 1 1/2 tsp fresh lemon juice 

• Avocado oil, for frying 

directions:

1. Rinse and Add Soaked Peas: Rinse and add the soaked split green peas to a food processor.

2. Blend Ingredients: Add the cilantro, onion, garlic, ginger, serrano pepper and frozen peas to the food processor. Process until you achieve a semi-fine texture. 

3. Mix Remaining Ingredients: Remove the blended mixture from the food processor and mix in the diced onion, chickpea flour or arrowroot powder, baking soda, baking powder, ground cardamom, cumin, coriander, black pepper, salt and lemon juice. 

4. Form Falafel Patties: Line a baking sheet with parchment paper. Roll the falafel batter into 2 Tbsp sized patties and place them on the prepared baking sheet.

5. Freeze Falafel: Once all the falafel batter has been formed into patties, place the baking sheet in the freezer for 3 hours, or until the falafel are hardened.

6. Fry the Falafel: Heat a frying pan with enough avocado oil to cover half of the falafel patty on medium-high heat. Once the oil is hot, add the frozen falafel and shallow fry until they are golden brown.

7. Cool and Serve: Let the fried falafel cool slightly before serving.

8. Enjoy :) Serve in pita bread, on a salad, or on it’s own!