Author Notes: What’s filling, fried, and green all over? THIS FALAFEL IS NOT A JOKE. —Kendra Vaculin
Makes: 16 falafel
Ingredients
-
2
cups chickpeas, drained and rinsed (about 1 1/2 cans)
-
2
cups chopped fresh parsley
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2
cups chopped fresh cilantro
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1
small onion, roughly chopped
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3
cloves garlic
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1 1/2
teaspoons salt
-
1/2
teaspoon black pepper
-
1/2
teaspoon cumin
-
1/2
teaspoon chili powder
-
1/2
cup flour
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canola oil, for frying
Directions
- 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
pretty sticky. -
Add 1/4 cup flour and mix until combined. If still too sticky to manipulate with your
hands, blend in the other 1/4 cup. - Roll falafel dough into small balls and flatter to about 1- to 1 1/2-inch rounds.
- Heat about 1/4 inch canola oil in a large pan. Fry falafel until golden brown, flipping to cook both sides, about 1 to 2 minutes a side. Let drain on paper towels before serving.
- Consumption ideas: Stuff into a pita with tzatziki or hummus, tomatoes, cucumbers, or more stalks of fresh herbs; plop onto a salad; eat with your fingers, dunking them into your sauce of choice.
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Photo by James Ransom
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Photo by James Ransom