2(2.5 cm) green onions, cut into 1-inch (2.5 cm) pieces
2clovesgarlic, crushed
1/4cup(60 mL) dry bread crumbs (Panko style)
1Tbsp(15 mL) olive oil
1tsp(5 mL) ground cumin
1tsp(5 mL) ground coriander
1tsp(5 mL) ground turmeric
1/2tsp(2 mL) salt
1/4tsp(1 mL) ground pepper
1/4tsp(1 mL) cayenne or chili powder
1Tbsp(15 mL) lemon juice
1tsp(5 mL) baking powder
1egg
1can(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 oven for a few minutes before serving.
Notes
The secret to good falafels is to not over process once the chickpeas are added. Chickpeas should be very coarse in texture.
2(2.5 cm) green onions, cut into 1-inch (2.5 cm) pieces
2clovesgarlic, crushed
1/4cup(60 mL) dry bread crumbs (Panko style)
1Tbsp(15 mL) olive oil
1tsp(5 mL) ground cumin
1tsp(5 mL) ground coriander
1tsp(5 mL) ground turmeric
1/2tsp(2 mL) salt
1/4tsp(1 mL) ground pepper
1/4tsp(1 mL) cayenne or chili powder
1Tbsp(15 mL) lemon juice
1tsp(5 mL) baking powder
1egg
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 oven for a few minutes before serving.
