Falafel Recipe: What to Do When You Don’t Have Cilantro?

Falafel, that crispy, golden-brown orb of deliciousness, is a staple in Middle Eastern cuisine and a beloved street food worldwide. The symphony of flavors—earthy chickpeas, fragrant spices, and fresh herbs—makes it irresistible. But what happens when one of those ingredients, cilantro, is a no-go? Perhaps you’re one of the many who perceive its taste as soapy, or maybe you simply don’t have it on hand. Fear not! Crafting delectable falafel without cilantro is not only possible, but it can also open up a world of exciting flavor possibilities. This post explores how to make fantastic falafel, even without the divisive herb.

The Role of Herbs in Falafel

Herbs play a crucial role in falafel, contributing to its vibrant taste and aroma. Cilantro, with its bright, citrusy notes, is a common addition. However, its strong flavor can be polarizing. Other herbs, like parsley, dill, and mint, are often used in conjunction with or as substitutes for cilantro, each bringing its own unique character to the mix. The key is to understand the flavor profile you’re aiming for and choose herbs that complement the other ingredients.

Why Ditch the Cilantro?

There are several reasons why someone might want to omit cilantro from their falafel recipe:

• The “Soapy” Gene: A significant portion of the population possesses a gene that makes cilantro taste like soap. For these individuals, cilantro is simply unpalatable.
• Availability: Sometimes, you just don’t have cilantro on hand. There’s no need to abandon your falafel dreams; substitutions are readily available.
• Personal Preference: Some people simply don’t enjoy the taste of cilantro, regardless of their genetic makeup.
• Allergies: Although rare, cilantro allergies do exist.

Top Cilantro Alternatives

Fortunately, there are plenty of excellent alternatives that can replicate or even enhance the flavor of your falafel:

• Parsley: This is the most common and readily available substitute. Parsley offers a fresh, slightly peppery flavor that complements the earthy chickpeas beautifully. Use flat-leaf (Italian) parsley for the best flavor.
• Mint: Mint adds a refreshing coolness to the falafel. Use it sparingly, as its flavor can be quite potent. A small amount of fresh mint can brighten the entire batch.
• Dill: Dill offers a slightly tangy, anise-like flavor that pairs well with chickpeas and other Middle Eastern spices. It’s a great option for those who enjoy a more unique flavor profile.
• A Combination: Don’t be afraid to experiment with a blend of herbs! Parsley and mint, or parsley and dill, can create a complex and balanced flavor.
• Spinach: It might sound strange, but a handful of spinach adds color and a mild, earthy flavor. It won’t replicate the herbaceousness of cilantro, but it adds a nutritional boost and subtle depth.

Crafting the Perfect Cilantro-Free Falafel: Step-by-Step

Here’s a guide to making delicious falafel without cilantro:

1. Soak the Chickpeas: This is the most crucial step. Use dried chickpeas and soak them in cold water for at least 12-24 hours. Soaking softens the chickpeas, allowing them to be easily processed into a smooth paste without the need for pre-cooking. *Do not use canned chickpeas.*
2. Prepare the Ingredients: Drain and rinse the soaked chickpeas thoroughly. Roughly chop your chosen herbs (parsley, mint, dill, or a combination). Dice an onion and mince some garlic.
3. Process the Mixture: In a food processor, combine the chickpeas, herbs, onion, garlic, and spices (cumin, coriander, paprika, and a pinch of cayenne pepper). Pulse until the mixture is finely ground but still slightly coarse. Be careful not to over-process, as this can result in a mushy texture.
4. Season and Rest: Season the mixture with salt and pepper to taste. Add a pinch of baking soda or baking powder to help lighten the falafel and give it a slightly airy texture. Mix well and let the mixture rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the mixture to firm up.
5. Shape the Falafel: Use a small ice cream scoop or your hands to form the falafel into small balls or patties.
6. Fry or Bake:

• Frying: Heat about 2 inches of oil (vegetable or canola) in a deep pot or fryer to 350°F (175°C). Carefully drop the falafel into the hot oil, a few at a time, and fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
• Baking: Preheat your oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown.

7. Serve: Serve the falafel warm in pita bread with hummus, tahini sauce, chopped vegetables, and pickles.

Tips for Falafel Perfection

• Don’t Over-Process: Over-processing the chickpea mixture will result in dense, mushy falafel. Aim for a slightly coarse texture.
• Use Cold Water: Soaking the chickpeas in cold water is essential for proper hydration.
• Rest the Mixture: Resting the mixture in the refrigerator allows the flavors to meld and the falafel to hold its shape better during cooking.
• Don’t Overcrowd the Pan: When frying, avoid overcrowding the pan, as this will lower the oil temperature and result in soggy falafel.
• Adjust Seasoning: Taste the mixture before shaping the falafel and adjust the seasoning as needed.
• Experiment with Spices: Feel free to experiment with different spices to customize your falafel. Ground cardamom, turmeric, or even a pinch of smoked paprika can add interesting flavor dimensions.
• Consider Air Frying: For a healthier option, air frying is an excellent alternative to deep frying.

Beyond the Basics: Falafel Variations

Once you’ve mastered the basic cilantro-free falafel, you can start experimenting with different variations:

• Spicy Falafel: Add a pinch of cayenne pepper or a finely chopped jalapeno to the mixture for a spicy kick.
• Beet Falafel: Add cooked and pureed beets to the mixture for a vibrant pink color and a slightly sweet flavor.
• Sweet Potato Falafel: Add cooked and mashed sweet potato to the mixture for a slightly sweet and creamy texture.
• Black Bean Falafel: Substitute some of the chickpeas with black beans for a different flavor and texture.

A Taste of Freedom: Reimagining Falafel Your Way

Creating falafel without cilantro isn’t about compromising on flavor; it’s about embracing the opportunity to explore new and exciting flavor combinations. It’s about tailoring a classic dish to your own preferences and dietary needs. It’s a testament to the versatility of falafel and the endless possibilities of culinary creativity. So, go ahead, ditch the cilantro and embark on your own falafel adventure. You might just discover your new favorite version!

Questions We Hear a Lot

Q: Can I use dried herbs instead of fresh herbs?

A: While fresh herbs are generally preferred for their vibrant flavor, dried herbs can be used in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

Q: My falafel is falling apart when I fry it. What am I doing wrong?

A: This could be due to several factors: the chickpea mixture may be too wet, the oil may not be hot enough, or the falafel may not have rested long enough in the refrigerator. Make sure to drain the chickpeas thoroughly, use hot oil, and allow the mixture to rest for at least 30 minutes.

Q: Can I freeze falafel?

A: Yes, falafel freezes well. Shape the falafel and place them on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen falafel to a freezer bag or container. They can be stored in the freezer for up to 3 months. Fry or bake them directly from frozen.