Recipe by Dans La Lune
An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (Greek Tzatziki Sauce is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1⁄2 cup onion, minced
- 4 garlic cloves
- 2 teaspoons cumin (I usually add a bit more for stronger flavor)
- 1 teaspoon turmeric
- 1 teaspoon salt
- 3 dashes cayenne pepper
- 1⁄4 cup fresh parsley, chopped and packed
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄3 cup flour
- oil, for pan frying (I use olive oil which works great)
Directions See How It's Made
- Place all ingredients except flour in a food processor.
- Blend until the consistency is uniform.
- Thoroughly mix flour into the felafel batter with a spoon.
- Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
- Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
- Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
- Keep warm in a 300 degree oven if not serving immediately.
- ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.