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1 can chickpeas, drained
1/2 large onion, roughly chopped (about 1 cup)
2 tblsp finely chopped fresh parsley (about 1 tblsp dried)
2 tblsp finely chopped fresh cilantro (about 1 tblsp dried)
1 tsp salt
1/2 – 1 tsp dried hot red pepper
4 cloves garlic (or 4 tsp jar garlic)
1 tsp cumin
1 tsp baking powder
4-6 tblsp flour
canola oil for frying
chopped tomato, chopped cucumber for garnish
tsatsiki sauce for garnish
- Put chickpeas and onions in a food processor or blender. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Blend until mixed, but not pureed.
- Sprinkle in the baking powder and about 4 tblsp of flour and continue to blend (If you’re using a blender, I recommend you take the mix out of the blender and begin mixing by hand at this stage). Keep adding flour until dough forms and you can make a little ball without the dough sticking to your hands.
- Place bowl in frig and cool for a few hours (this step is optimal, but not mandatory – it just keeps the falafel from falling apart in the oil. If you don’t refrigerate, just use hot oil and be very gentle.)
- Heat 3 inches of oil to 375 degrees in a deep frying pan. Form the falafel into little balls and fry a few minutes on each side, until golden brown.
- Serve in pita with tomatoes, cucumbers, and tsatsiki.