Falafel

Ingredients

  • Dry chickpeas, 1 cup. Definitely don’t use canned chickpeas, those don’t hold together well at all.

  • 1 large onion, diced

  • Parsley, roughly chopped. About 1 cup.

  • Cilantro, roughly chopped. About 1 cup.

  • Spicy green pepper, remove seeds. Dice.

  • Garlic, 5 cloves.

  • 1 tsp cumin

  • 1 tsp salt

  • 1/2 tsp cardamon

  • 1/4 tsp black pepper

  • 2 tsp flour

  • 1 tsp baking soda

  • Vegetable oil for frying

Instructions

  1. Soak the chickpeas in water for 8 hours minimum.

  2. Drain chickpeas, toss them into a food processor.

  3. Throw in all the other seasonings and ingredients. Process until coarse but evenly mixed.

  4. Rest for an hour in the fridge, covered.

  5. Mold into about 1.5 inch diameter balls.

  6. Fry in oil, 350 degrees Fahrenheit.

  7. Remove when the surface is golden brown and rest on cooling rack or paper towels. Serve.

Resources

I mostly relied on the Downshiftology recipe, with some modification.