1can(19 oz/540 mL) no salt added chickpeasdrained & rinsed (yields 2 cups/500 mL cooked chickpeas)
canola oilfor frying
Directions
Place chopped parsley, green onion and garlic in a food processor and pulse until just combined, but not a paste.
Add bread crumbs, oil, spices, lemon juice, baking powder and egg and pulse until just combined. This should be a soft mixture.
Add chickpeas and pulse ingredients 4 to 6 times, just until combined and roughly chopped. The chickpeas should be roughly broken up and the mixture damp enough to stick together.
Spoon a small ball of the mixture and gently flatten into patties, about 2-inches (5 cm) in diameter. Place on a parchment-lined cookie sheet and chill in the freezer for 5 minutes before cooking.
In a shallow frypan, pour enough canola oil to cover about 1/2-inch (1 cm). Over medium heat, fry patties in small batches, about 3 minutes per side, until crispy on the outside. Top up oil as needed.
Serve hot or store in the fridge or freeze between layers of plastic wrap. Reheat in a moderate over for a few minutes before serving.
tips
The secret to good falafels is to not over process once the chickpeas are added.
1can(19 oz/540 mL) no salt added chickpeas (drained & rinsed (yields 2 cups/500 mL cooked chickpeas))
canola oil (for frying)
1
Place chopped parsley, green onion and garlic in a food processor and pulse until just combined, but not a paste.
2
Add bread crumbs, oil, spices, lemon juice, baking powder and egg and pulse until just combined. This should be a soft mixture.
3
Add chickpeas and pulse ingredients 4 to 6 times, just until combined and roughly chopped. The chickpeas should be roughly broken up and the mixture damp enough to stick together.
4
Spoon a small ball of the mixture and gently flatten into patties, about 2-inches (5 cm) in diameter. Place on a parchment-lined cookie sheet and chill in the freezer for 5 minutes before cooking.
5
In a shallow frypan, pour enough canola oil to cover about 1/2-inch (1 cm). Over medium heat, fry patties in small batches, about 3 minutes per side, until crispy on the outside. Top up oil as needed.
6
Serve hot or store in the fridge or freeze between layers of plastic wrap. Reheat in a moderate over for a few minutes before serving.
7
The secret to good falafels is to not over process once the chickpeas are added.
