|Falafel are crunchy chickpea nuggets from Lebanon that can be baked or fried.|
|Time||1½ hours (plus chickpea soaking*)|
|Directions||Drain the soaked, uncooked chickpeas, then place in food processor and pulse just until they form a loose paste.
Add everything up to cayenne and pulse a few times until well mixed.
Squeeze a bit of the mixture with your fingers – if it sticks together, go on to the next step. But if it’s too wet to stick together, stir in the chickpea flour, a few T at a time, until it does.
Transfer to container and refrigerate for an hour, then decide whether you want to bake the falafel or fry (I always bake them).
|Notes||*You’ll end up with 2 cups soaked, raw chickpeas. Note that you can’t use canned chickpeas for this recipe – they’re too wet and the falafel will fall apart. If you want to use canned, try this falafel recipe instead.
Recipe adapted from the one for "Jig-Inducing Falafel Burgers" in The Meat Lover’s Meatless Cookbook (read my review).
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