Method

• HUMMUS DILL SAUCE PREPARATION

• Prepare your sauce by adding hummus, lemon juice, dill to a small mixing bowl, starting with 1 Tbsp (15 ml // or the lesser end of the range if altering batch size) lemon juice. Whisk to combine. Then add only enough water to thin so it’s pourable but still thickened.
• Taste and adjust flavor as needed. Add lemon juice for acidity, and dill for a more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt.

• FALAFEL PREPARATION

• Add chickpeas, parsley, shallot, garlic, sesame seeds, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
• Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp.
• Taste and adjust seasonings as needed, adding more salt and pepper to your preference.
• Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step - but they will be a little more fragile when cooking.
• Once chilled, scoop out rounded Tablespoon amounts (30 g in weight) and gently form into 11-12 small rounded discs.
• OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere onto your falafel discs- flip and repeat. This will produce a crispier falafel, but it's optional.
• Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp (30 ml). Swirl to coat.
• NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then just thaw and cook as instructed!
• Once the oil is hot, add only as many falafels as will fit very comfortably in the pan at a time - about 5-7.
• Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
• OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it's oven-safe)!
• Serve warm with the garlic-dill sauce inside a pita with desired toppings or atop a bed of greens – I used heirloom tomatoes and lettuce.
• Enjoy!