Falafels

Classic vegetarian Falafels made with Chickpeas.

Course Appetizer, Dinner & Main Course

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings small falafels

Calories 93

1/2 cup (125 mL) parsley leaves stems removed & chopped
2 (2.5 cm) green onions cut into 1-inch 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

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.

The secret to good falafels is to not over process once the chickpeas are added.
Chickpeas should be very coarse in texture.