Today’s recipe is homemade falafels. The traditional recipe uses dry chickpeas. If you wanted to make falafels today, you would have needed to soak the chickpeas overnight. Umm not great. The things is yesterday I felt like doing falafels for dinner with the fam since we had some tatziki and blinis in our fridge. So yes it won’t be the traditional recipe as I used canned chickpeas but it was still delicious !
For this recipe you will need a lot of herbs, cilantro and parsley – fresher your herbs, taster the falafel will be. I have fresh parsley and cilantro in my garden (thanks dad) and so it was even more exciting to make this recipe !
Bon appetit !
- 1 15oz can garbanzo beans
- juice of half a lemon
- 1 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1 teaspoon red pepper powder
- 1 teaspoon cumin
- 1 small onion
- 2 garlic gloves
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- canola oil, for frying
1 . Drain the garbanzo beans from the water and dry them completely.
2 . Transfer the garbanzo beans along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice to a food processor. Process the mixture just until the ingredients are minced but not pureed – You still want it to have tiny chunks of chickpeas running through your mixture.
3 . Transfer the falafel mixture to a bowl and add the flour. Squeeze the falafel mixture into 1.5-inch balls.
4 . Heat an inch of oil in a nonstick skillet over medium heat. When the oil is ready, place the falafel balls into the oil. Let it cook for about 2-3 minutes on each side (until golden brown).
5 . Reserve in a bowl cover of paper towel to absorb the extra oil.