1 c dry chickpeas, soaked for at least 8 hours*
- 1 large onion, chopped
- ½ c parsley, cilantro, or basil, chopped
- 2 cloves garlic, minced
- 1½ t salt
- 1 t coriander
- 1 t cumin
- ½ t baking powder
- ¼ t pepper
- dash cayenne or paprika
up to ½ c chickpea flour (if needed)
- several T olive oil
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).
- Grease the cookie sheet and preheat the oven to 375.
- Oil your hands, then take about 2 T of batter and form it into a 1- to 2-inch ball. Flatten a bit and place on tray. Repeat with remaining batter, then drizzle generously with oil.
- Bake for 15 minutes, flip, and bake another 10 minutes, until golden brown on both sides.
- Serve hot.
- Form the batter into patties, place on a plate, cover with plastic wrap, and refrigerate another 10-15 minutes.
- Heat oil in in the pan until it shimmers.
- Fry the falafel in a single, well-spaced layer over medium-high heat, about 3 minutes, until golden. Flip and fry the other side for another 3 minutes.
- Transfer to cookie sheet and bake at 350 for another 8 minutes.
*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.
I like falafel dipped into tahini sauce, hummus, or baba ganouj, but they’re also terrific in sandwiches.
Recipe adapted from the one for "Jig-Inducing Falafel Burgers" in The Meat Lover’s Meatless Cookbook (read my review).
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