After Cook Time 20 minutes Servings 34 balls
Falafel with Fresh Vegetables
1 lb dry chickpeas
¼ cilantro (chopped)
½ cup chopped fresh parsley
½ cup chopped white onion
1 ½ Tbsp flour
5 cloves garlic
1 tsp red pepper flakes ( optional)
2 Tsp ground cumin
1 ½ sea salt
¼ black pepper
1 pinch ground cardamom
1 tsp ground coriander
Vegetable oil (Grape seed, Sunflower, Peanut oil or Canola) for pan frying.
Pour the chickpeas with cold water into a large bowl and cover then let them soak overnight. They will double in size. (4 ½ cups of beans after soaking)
Drain the chickpeas. Pour them into your food processor along with chopped onion, garlic cloves,parsley, salt, flour,pepper flakes, cumin, ground coriander,black pepper, and cardamom. Mix until well processed. Set aside.
Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes, just do not over-process. You’re looking for a near paste with only very small bits of chickpeas and herbs.
Cover and set in the refrigerator for 1-2 hours to allow the flavors to meld and the texture to become more firm.
Fill the skillet with vegetable oil (depth 1 ½ inches) Heat the oil over medium heat. (375 degrees F 190 C))
After your falafels are formed (34 total,) Place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. Once browned on the bottom, flip and brown the other side. Place on a paper towel lined plate and allow excess oil to drain. Repeat with remaining falafel.
4 pita breads, 1 carrot, grated, 2 celery stalks,2 spring onions, fresh cucumbers & Greek yogurt
-Store in the fridge in an airtight container for up to 5 days
-Freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed.
–Canola and Grapeseed oils have moderately high smoke points, making them good for sauteing over medium-high heat.