Good stuff courtesy of Spilling the Beans. Healthy and delicious.
My Private Note
Units: US | Metric
- 2 cups chickpeas, rinsed and drained
- 1 onion, chopped
- 2 -4 garlic cloves, peeled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pinch dried chili pepper flakes (dried)
- 1/4 cup whole wheat flour (plus extra if needed)
- 1 teaspoon baking powder
- canola oil, for frying
- 1Put the chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in the bowl of a food processor and pulse until combined but still chunky.
- 2Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without it sticking to your hands. Add another spoonful or so of flour if you need to.
- 3Roll the dough into meatball-sized balls, and if you like, flatten each into a little patty.
- 4In a shallow pot or skillet, heat about 1/2 inch of canola oil until it's hot but not smoking.
- 5Test it with a bit of falafel mixture or a scrap of bread--the oil should bubble up around it.
- 6Cook the falafel for a few minutes per side without crowding the pan (which will cool down from the oil), until they're nicely golden.
- 7You can get away with using just a skiff of oil. If you do thsi, it is best to leave the falafel round so you can roll them around in the pan to brown all sides. Transfer to paper towels.
- 8Serve in pitas with tzatziki, chopped cucumber, purple onion, and tomato.
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Nutritional Facts for Falafel
Serving Size: 1 (129 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 147.9
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 478.8 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 5.3 g
- Sugars 1.0 g
- Protein 5.9 g