Best Falafels
We all love falafels. But have you ever tried making them? Are you unsure where to begin? Look no further. This recipe yields the best falafels!
Ingredients
- 1 cup Chickpeas uncooked
- 1 Yellow Onion medium sized, chopped
- 5 cloves Garlic
- 2 tbsp Chickpea Flour
- 1 tsp Salt or to taste
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Cardamom Powder
- 2 oz Fresh Parsley chopped
- Canola Oil to fry/bake
Instructions
- Soak dried chickpeas overnight in a refrigerator.
- Put everything, except oil, in a food processor. Pulse the ingredients until finely minced, but not fully puréed.
- Chill falafel dough in a refrigerator for 2 hours to prevent crumbling.
- Scoop the mixture into 1-inch medallions or round balls, depending on preference. Tighten them into shape by hand.
- Frying Option: Deep fry the falafels on medium-high heat for about 3 to 5 minutes until crispy brown.
- Baking Option: Brush the falafels with oil and bake at 450 degrees for about 20 to 25 minutes. In between, flip them on their sides and brush them with oil as needed.
- Serve warm in a sandwich, over a salad, on a mixed platter or as a side.
Notes
Yields approximately 22 falafels.
Note: some new ovens have very high intense heat. Check the falafels after 15 minutes and continue to keep an eye on them so they do not burn.