Falafel
This light, crispy falafel is a delicious vegetarian option for lunch, dinner, or any time.
Equipment
- food processor
- Large bowl
- Runner spatula
- Small ice cream scoop or tablespoon
Ingredients
- 1 pound dried chickpeas
- 1 large sweet onion
- 1 bunch cilantro sub parsley if preferred
- 4+ cloves garlic minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tsp gound coriander
- 1 tsp ground cumin
- optionally add cayenne or chili flakes to taste
- 1 tbsp baking powder added after chilling
Instructions
- Soak the chickpeas in water overnight then drain, rinse and allow to dry.
- Place chickpeas along with all other ingredients EXCEPT BAKING POWDER into the food processor and process until the mixture is well combined and will hold together when squeezed together in your hand. Scrape the bowl as needed.
- Place the mixture in a bowl and refrigerate for 1 hour.
- Heat a pot of oil to 350 degrees Fahrenheit.
- Mix the baking powder into the falafel mixture after it has refrigerated for 1 hour or just before you are ready to fry.
- Portion into balls and fry for 5-6 minutes until golden brown.
- Drain on a paper towel lined plate. Serve with hummus, baba ganoush, and tabbouleh as a platter. Or add to pita with vegetables and your favorite sauce for a sandwich.
- Portion extra falafel and freeze on a baking sheet. Once frozen solid place them in a bag and keep in the freezer for up to 2 months. Fry directly from frozen.