Falafel
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Category
Vegetarian
Servings
10 patties
Prep Time
24 hours
Cook Time
6-10 minutes
The green color comes from parsley and cilantro. Ground chickpeas are soaked overnight. You can’t use canned chickpeas! Soaking the chickpeas gives these the texture you need. Canned chickpeas will yield a mushy falafel.
Author:Audra Reddy
Ingredients
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1 cup (½ lb) uncooked chickpeas, soaked overnight, drained, rinsed and dried
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½ cup green onion, chopped (you can use ½ onion as a substitute)
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4 garlic cloves
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½ cup parsley, coarsely chopped
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¼ cup cilantro, coarsely chopped
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1 teaspoon cumin powder
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½ teaspoon coriander powder
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/8 teaspoon cardamom powder
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1 T. Freshly squeezed lemon juice
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Neutral oil like grapeseed or canola oil
Directions
Put dried chickpeas in a large bowl and cover with water by 3-4 inches. Soak for 24 hours. Add more water if needed. When ready, drain the chickpeas and pat dry. (Too much water will make your falafel fall apart).
In a large food processor fitted with a blade or using a blender add the green onion, garlic, parsley and cilantro and pulse until lightly ground.
Run the food processor and add garbanzo beans and all the spices and lemon juice. Pulse no finer than minced garlic size pieces of garbanzo beans. Use a spatula to scrape down the side of the bowl and pulse if you need it mixed more. You don’t want a smooth texture.
Transfer the mixture to bowl and cover. Refrigerate for at least 1 hour (up to one day). Until ready to cook.
With a large cookie scoop or large spoon, scoop a tablespoon of the mixture and form ball. Press the ball into a 1/2 inch thick patty. This will yield about 12-15 patties.
Heat oil on medium-high heat (around 350 degrees). Carefully drop the falafel patties into the hot oil and cook for 3-5 minutes until browned on both sides. Do this in batches to avoid crowding the falafel.
Place the fried falafel patties on a plate lined with paper towels.
Serve hot falafel with tahini sauce or assemble falafel in pita bread with tahini sauce or hummus, tomato, cucumbers and arugula. You can also serve falafel at room temperature.
Enjoy!
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