Try this traditional Mediterranean street food in the comfort of your own home. Excellent source of fiber and protein. Recipe is Gluten Free and Vegan friendly.
Ingredients
1 cup
Chickpeas, raw
(Soaked overnight. Do Not use canned chickpeas)
1/2 cup
Yellow onion
(Roughly chopped)
1 cup
Parsley, fresh
(Roughly chopped (about a one large bunch))
1 cup
Cilantro (coriander)
(Roughly chopped (about a one large bunch))
1 medium pepper(s)
Jalapeno pepper
(May sub with serrano pepper)
3 clove(s)
Garlic
1 tsp
Cumin
(Ground)
1 tsp
Salt
1/2 tsp
Cardamom, ground
1/4 tsp
Black pepper
2 tbsp
Chickpea flour
(May sub with any type of flour)
1/2 tsp
Baking soda
Instructions
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
Use your hands or a cookie scooper to form the falafel into 16 balls - about the size of slightly larger golf ball. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel are formed, you can choose to heat using one of the following methods. Pan Fry: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate. Baked Falafel: Pre-heat your oven to 425F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
