Summertime is a great time for falafel, when you can garnish with fresh tomatoes and cucumbers! I used to cook up the prepared falafel from a local restaurant, but now that I’ve adapted this great recipe (My Favorite Falafel, Epicurious), I like to make my own. I’m providing the version using canned chickpeas. Enjoy!
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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
- pita bread
- 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.