Falafel

 

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!