Falafel is one of my favorite foods. I can still remember my first bite of the fantastic fritter, at a little hole in the wall restaurant in Richmond, Virginia. After that initial taste, I sought to create my own version of the perfect little bites of food.
This recipe is the easy version of falafel, as no soaking and peeling is required of the chickpeas, and I utilize a food processor instead of hand mashing. But you can’t taste the shortcut. This falafel is just as good as any I’ve ever ordered in a restaurant.
I love falafel for being an easy, fairly inexpensive, protein laden food. I also love the little golden balls crispy but soft texture, and the excellent flavor of each bite.
Ingredients:
1 can chickpeas, drained and rinsed
1 clove garlic, minced
¼ cup chopped onion
1 teaspoon cumin
1 tablespoon fresh parsley, chopped
1 teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons flour
⅔-1 cup canola oil (for frying)
In a food processor, process the chickpeas, garlic, onion, parsley, cumin, coriander, salt, and pepper until a thick paste forms.
Add the flour to the paste, and process until it is fully incorporated.
Form the mixture into 1 inch round balls, while you are forming the falafel balls, heat the canola oil in a medium pan to 350℉. The oil should be about ½ an inch deep in the pan.
Fry for about 5 minutes, careful to flip at least once during the frying process.
Serve warm falafel by itself, with a drizzle of tahini sauce or tucked into pita bread with your favorite veggies.
