Falafel

Recipe taken from:

Recipe taken from: Gimme Some Oven - Falafel

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 cup fresh parsley leaves, tightly-packed
• 1 cup fresh cilantro leaves, tightly-packed
• 1/2 cup diced red or yellow onion
• 1/3 cup flour (such as all-purpose, white whole wheat, chickpea, or a 1:1 gluten-free flour)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 6 small garlic cloves, peeled and roughly chopped
• 4–6 tablespoons high-heat oil (such as avocado oil, grapeseed oil or vegetable oil)
• for serving: pita bread, chopped lettuce, sliced red onions, sliced tomatoes, tzatziki sauce, tahini sauce and/or hummus

Method

• Roughly purée your ingredients. You can either do this in a food processor (my recommendation), a stand mixer, or a blender. Pulse until the mixture reaches a fine-grain texture (kind of like coarse sand, ideally not overly mushy).
• Chill. Transfer the mixture to a bowl, cover and refrigerate for a few hours until chilled. (Or you can speed this process up by spreading the mixture out in a shallow layer and popping it in the freezer for 30-45 minutes until chilled.)
• Form into patties. Use a medium (2-tablespoon) cookie scoop or a spoon to scoop out 2 tablespoons of the mixture, and then use your hands to shape it into a ball. Lay the ball on a parchment-covered sheet, then gently flatten it slightly with your hand so that it is about 1/2-inch thick. Repeat with the remaining dough mixture.
• Pan-fry the falafel. Heat the oil over medium-heat. Then carefully add about 4-5 falafel to the oil and cook for about 2-3 minutes per side until browned and crispy. Transfer the falafels to a plate lined with paper-towels to soak up any extra oil. Repeat with the remaining falafels.
• Serve! Then serve them up while they’re nice and warm and crispy, and enjoy!

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