Falafel is incredibly easy to make and is deliciously versatile. Place them on top of mixed greens, inside pita, or eat solo with tzatziki. This recipe asks for fresh cilantro and parsley, but feel free to play around with the herbs you add. Recipe inspired by Food52.
Ingredients
- 2 cups chickpeas, drained and rinsed (about 1 1/2 cans, save the rest for salad toppings)
- 2 cups chopped fresh parsley
- 2 cups chopped fresh cilantro
- 1 small onion, roughly chopped
- 3 cloves garlic
- Half a lemon, juiced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup flour
- Canola oil, for frying
Method
Pulse onion and garlic in a food processer until well minced. Remove and set aside.
Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be VERY sticky so add 1/4 cup of flour and mix until well combined. If it’s still too sticky, add the remaining 1/4 cup of flour and continue to mix.
Heat canola oil in large pan. Roll the dough into small balls and flatten to about 1 inch rounds. Fry each side about 2 minutes each. Let drain over paper towels.
jon latessa 