Falafel Patties
The patties in this recipe can certainly be rolled into a ball, as per the traditional recipe. NOTE: using canned chickpeas will result in a denser texture than using fresh ones.
INGREDIENTS
Nutrition- 1⁄2
- 3
- 1
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 1teaspoon cayenne pepper
- 2
- 3
- 4
- 1tablespoon lemon juice
- 2teaspoons baking powder
- 1teaspoon kosher salt
- 1⁄2
- 4tablespoons canola oil
- 1⁄4
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DIRECTIONS
- Pour the chickpeas into a bowl, cover with water, and soak overnight.
- Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour.
- Add oil to a small pan and raise to medium heat.
- Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes.
- Serve with tzatziki sauce.
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