Falafel

the best we've ever had.

  • 1 Cup Dried Chickpeas
  • 1/2 Large Chopped Onion
  • 4 Minced Cloves Garlic
  • 1/4 Cup Chopped Cilantro
  • 2 tsp Parsley
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Salt
  • 4 Tbs Flour
  • 1 tsp Baking Powder

Soak chickpeas in a large bowl, covered by water, for 24 hours.

Drain chickpeas & place in food processor with onions, garlic, cilantro & spices.

Process until blended but not pureed, then transfer mix to bowl; sprinkle with flour & baking powder & mix.

Form mix into little balls (about size of a heaping Tbs). Flatten slightly & place on parchment lined tray.

Place tray in fridge for approx 1 hour.

Fill skillet with a couple inches of oil & heat over medium heat.

When heated, add falafel balls but do not crowd skillet.

Cook on 1st side for approx 30 – 60 secs, then cook approx 30 secs on other side.

Remove and place on paper towel to drain.

 

Note: Serve with tomatoes, red onion, lettuce, cucumber, feta, pita & tzatziki sauce.