After Cook Time 20 minutes Servings 34 balls
Falafel with Fresh Vegetables
Ingredients
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.
Instructions
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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)
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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.
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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.
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Cover and set in the refrigerator for 1-2 hours to allow the flavors to meld and the texture to become more firm.
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Fill the skillet with vegetable oil (depth 1 ½ inches) Heat the oil over medium heat. (375 degrees F 190 C))
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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.
Serve with
4 pita breads, 1 carrot, grated, 2 celery stalks,2 spring onions, fresh cucumbers & Greek yogurt
NOTES
-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.
PhotoCredit foodiesfeed.com
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