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.