Falafel

Ease of Preparation: Easy
Yield: 12-16 falafel

Ingredients:

• 1 cup (240 ml) dried chickpeas, soaked overnight, drained and rinsed
• 3 cloves garlic
• 1 onion, finely chopped
• 3 tablespoons (45 ml) chopped fresh parsley
• 1 tablespoon (15 ml) ground cumin
• 2 teaspoons (10 ml) ground coriander
• ¼ teaspoon (1 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• ¼ teaspoon (1 ml) pepper
• Vegetable oil, for frying

Method:

Add chickpeas, garlic, onion, parsley, cumin, coriander, cayenne pepper, salt, and pepper to a food processor.

Process until mixture until fine, but not a smooth paste.

Shape mixture into balls of patty shapes, using about 2 tablespoons (30 ml) per ball.

Heat vegetable oil in a pan over medium heat.

Add falafel patties and fry until golden brown, working in batches.

Using a slotted spoon, remove to a paper-towel lined plate.

Serve hot with hummus and tahini.