Preparation Time: 15 minutes (excluding soaking time)
Cooking Time: 15 minutes
Servings: Makes approximately 20 falafels
Ingredients:
1 cup dried chickpeas (soaked overnight, avoid canned chickpeas)
½ cup roughly chopped onion
1 cup roughly chopped parsley (about one large bunch)
1 cup roughly chopped cilantro (about one large bunch)
1 small green chile pepper (serrano or jalapeno)
3 garlic cloves
1 teaspoon cumin
1 teaspoon salt
½ teaspoon cardamom
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
Oil for frying
Instructions:
- Soak Chickpeas: Place dried chickpeas in a bowl and cover with water. Allow them to soak overnight. Drain before using.
- Chop onion, parsley, cilantro, green chile pepper, and garlic cloves. In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, green chile pepper, and garlic cloves. Pulse until finely minced.
- Add cumin, salt, cardamom, black pepper, chickpea flour, and baking soda to the mixture. Blend until well combined. Shape the mixture into small patties, about 1.5 inches in diameter.
- In a pan, heat oil for frying over medium heat. Carefully place falafel patties into the hot oil and fry until golden brown on both sides. Once fried, place falafel on a paper towel to drain excess oil.
- Serve falafel hot with your favourite sauce or in pita bread with veggies.
Pro Tips:
- Ensure chickpeas are thoroughly soaked for a smoother texture.
- Adjust spice levels by adding green chile pepper.
- Use a cookie scoop for uniform falafel patties.
- Test oil temperature by dropping a small piece of mixture; it should sizzle and float.
- Enjoy your homemade falafel!
