Falafel
Ingredients
The falafel mixture
-
8
oz.
dried chickpeas
-
½
unit
onion
-
1
unit
jalapeño
-
1
clove
garlic
-
¾
cup
chopped fresh cilantro
-
½
cup
chopped fresh parsley
-
3
Tbsp.
chickpea flour
-
2½
tsp.
kosher salt
-
1
tsp.
baking powder
-
1
tsp.
ground cardamom
-
½
tsp.
ground cumin
For frying
-
about 8
cups
vegetable oil
For serving (optional)
-
to taste
unit
Shredded Cabbage Salad
-
to taste
unit
Spiced Green Tahini Sauce
-
to taste
unit
warm thick pita
Instructions
- Soak the dried chickpeas overnight and drain them.
- Pulse the soaked chickpeas in a food processor until they resemble finely chopped nuts.
- In the same processor, pulse the onion, jalapeño, garlic, cilantro, and parsley until coarsely chopped.
- Mix the vegetable mixture with the chickpeas and add chickpea flour, salt, baking powder, cardamom, and cumin.
- Form the mixture into ping-pong-sized balls.
- Heat vegetable oil in a pot to 330°F.
- Fry the falafel balls in batches until deep brown and crispy, about 5 minutes.
- Transfer to paper towels and let them sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
24 falafel
Calories
190
Total fat
10g
Total carbohydrates
20g
Total protein
6g
Sodium
660mg
Cholesterol
0mg
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