Falafels
Make up a batch, or two and freeze…if they last long enough! We like smaller falafels to stuff into pitas, crumble over salads or drizzled with tahini for a tasty appetizer!
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Makes
- 18 small falafels
Nutrition
- Serving Size 1 falafel
- Calories 93
- Fat 6 g
- Saturated Fat 1 g
- Cholesterol 11 mg
- Carbohydrate 7 g
- Fibre 1 g
- Sugars 1 g
- Protein 2 g
- Sodium 88 mg
- Potassium 90 mg
- Folate 42 mcg
- Iron 1 mg
Ingredients
- 1/2 cup (125 mL) parsley leaves, stems removed & chopped
- 2 green onions, cut into 1-inch (2.5 cm) pieces
- 2 garlic cloves, crushed
- 1/4 cup (60 mL) dry bread crumbs (Panko style)
- 1 Tbsp (15 mL) olive oil
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground turmeric
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground pepper
- 1/4 tsp (1 mL) cayenne or chili powder
- 1 Tbsp (15 mL) lemon juice
- 1 tsp (5 mL) baking powder
- 1 egg
- 1 can (19 oz/540 mL) no salt added chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
- canola oil for 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.
- Chickpeas should be very coarse in texture.
Reviews [0]