Falafel – فلافل

Ingredients:Vegan
2 cups Chickpeas (dried, soaked 24 hours or canned)
1 medium Onion, diced
4 cloves Garlic, crushed
3 Tbsp fresh Parsley, chopped
3 Tbsp fresh Cilantro, chopped (optional)
1 Tbsp fresh Mint, chopped (optional)
1 1/2 tsp Coriander powder
1 1/2 tsp Cumin powder
1/2 tsp crushed Red Pepper
1 tsp Baking Powder
1 Tbsp Salt
1/2 tsp Black Pepper

3 cups Olive Oil for frying
1 Lemon

Directions:

  • Drain the Chickpeas from water/can solution.
  • Add the Chickpeas and all ingredients (except oil and Lemon) into a food processor.
  • Pulse the mixture until it resembles bread crumbs. If needed, add a small, small amount of water to aid in the pulsing. Do not over pulsate, or it will turn into a hummus-like mixture. You want it grainy.
  • Using your hands, form small 1″ balls from the mixture. I prefer to then squish the balls making a small patty. This is easier for pan-frying. If you are going to use a deep fryer, the balls are best.
  • In a skillet, add the oil and heat to 350°.
  • Using a spatula, place the patties in the oil. Let cook for 2 1/2 minutes then carefully flip. Cook another 2 1/2 minutes, then remove to a cooling rack or papertowel-lined plate.
  • Squeeze the juice of the lemon over the falafel.

NOTES:
History: Falafel is originally from Egypt, and was made with Fava beans. Most Middle Eastern variations use Chickpeas, either mixed with Fava beans, or exclusively. The herbs and spices can be modified to suit your taste. Some recipes add Sesame seeds to the mix.
The Chickpeas: Either use canned, or dried. For dried, soak them at least 24 hours in water. Keep in mind that they will triple in size and may need more water.

Serving Options:
Serve with Tahini, or Tzatziki as a finger food.
Serve with lettuce, tomato, tahini, Tzatiki, in a split Pita like a sandwich.
Serve atop a salad.

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