The Green Falafel Winnipeg is a vibrant, herb-packed twist on the classic Middle Eastern street food, known for its bright green interior and crispy exterior. This version uses fresh parsley, cilantro, and green onion to create a moist, flavorful patty that is naturally vegan and gluten-free when served with the right accompaniments. It works beautifully because the herbs are blended just enough to release their oils, while the chickpea base stays tender and never dry.
Ingredients
- 1 ½ cups (250 g) dried chickpeas, soaked overnight (do not use canned)
- 1 cup (30 g) fresh parsley, tough stems removed
- 1 cup (30 g) fresh cilantro, tough stems removed
- ½ cup (50 g) chopped green onions (about 4 scallions)
- 4 cloves garlic, roughly chopped
- 1 small onion, roughly chopped (about ½ cup / 75 g)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons (15 g) all-purpose flour or chickpea flour, if needed
- Vegetable oil, for frying (about 2 cups / 500 ml)
Instructions
- Soak the dried chickpeas in plenty of cold water overnight, or for at least 12 hours. They will double in size. Drain and rinse well before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, green onions, garlic, onion, cumin, coriander, baking soda, salt, and pepper. Pulse in short bursts until the mixture is finely ground but not pasty. It should hold together when pinched. If it seems too wet, add the flour, one tablespoon at a time, pulsing to combine.
- Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This helps the falafel hold together during frying.
- While the mixture chills, pour the oil into a deep, heavy-bottomed pot or Dutch oven, leaving at least 3 inches (7.5 cm) of space above the oil. Heat over medium-high until a small piece of the mixture sizzles immediately when dropped in (about 350°F / 175°C).
- Shape the chilled mixture into 1 ½-inch (4 cm) balls or patties, pressing firmly. You should get about 16 falafel.
- Fry in batches of 4-5, without crowding, for 3-4 minutes per side, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C) as a safe minimum, checked with a food thermometer. Drain on paper towels.
- Repeat with the remaining falafel, allowing the oil to return to temperature between batches.
Tips
- Do not use canned chickpeas: They are too wet and will cause the falafel to fall apart in the oil. Dried, soaked chickpeas are essential for the right texture.
- Chill the mixture: The 30-minute rest is not optional—it helps the starches hydrate and makes shaping much easier.
- Adjust herbs: If you don’t have cilantro, use all parsley, or add a handful of fresh spinach for extra green color. Mint also works in small amounts.
- Oil temperature: If the oil is too hot, the outside burns before the inside cooks; too cool, and the falafel absorb oil. Use a thermometer to keep it steady.
Serving Suggestions
Serve the falafel hot in warm pita bread with chopped tomatoes, cucumber, red onion, and a generous drizzle of tahini sauce or hummus. Add pickled turnips or hot sauce for a traditional touch. They also work well over a salad with lemon-tahini dressing, or as part of a mezze platter with baba ganoush and tabbouleh.
Variations
- Baked version: Preheat oven to 400°F (200°C). Place shaped falafel on a parchment-lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until crisp. They will be less crunchy than fried.
- Spicy: Add 1-2 chopped fresh chili peppers (like serrano or jalapeño) to the food processor, or ½ teaspoon of cayenne pepper.
- Herb swap: Use fresh dill or mint in place of some of the cilantro for a different flavor profile.
- Gluten-free: Use chickpea flour instead of all-purpose flour in the mixture, and serve with gluten-free pita or lettuce wraps.
Storage and Reheating
Cooked falafel can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, place uncooked falafel on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen falafel directly in a 375°F (190°C) oven for 15-20 minutes, or until heated through. For refrigerated falafel, reheat in a skillet with a little oil over medium heat, or in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Why did my falafel fall apart in the oil?
This usually happens if the mixture is too wet. Make sure you drain the soaked chickpeas very well, and don’t overprocess the mixture. Also, chilling the mixture for the full 30 minutes is crucial. If it still seems loose, add a bit more flour.
Can I use canned chickpeas if I’m in a hurry?
Technically yes, but the texture will be softer and less authentic. Canned chickpeas contain more water, so you’d need to add about ½ cup (60 g) of breadcrumbs or flour to compensate. The falafel may be denser and more likely to fall apart.
How do I make the falafel more green?
Use a higher ratio of parsley to cilantro (parsley has a brighter green), and be sure to remove thick stems. You can also add a handful of fresh spinach or a few leaves of Swiss chard to the food processor—it won’t change the flavor much.
Can I make the falafel mixture ahead of time?
Yes, you can prepare the mixture and keep it refrigerated for up to 24 hours before shaping and frying. Just make sure to stir it well before using, as some liquid may settle at the bottom.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, sunflower, or peanut oil. Olive oil has a lower smoke point and will burn at the required temperature.
Are these falafel gluten-free?
As written, they contain a small amount of all-purpose flour. To make them gluten-free, substitute chickpea flour or a gluten-free all-purpose blend. Also, check that your baking soda is gluten-free (it usually is).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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