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Prep 1hr10min
Total1hr40min
Servings12
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Ingredients
1
can (15-oz) chickpeas (or garbanzo beans), drained
3/4
red onion, chopped (reserve and slice remainder for stuffing sandwiches)
3
cloves garlic, chopped
4
tablespoons fresh parsley, chopped
1
teaspoon coriander (optional)
1
teaspoon cumin
2
tablespoons all-purpose flour (might not use all of it)
1
teaspoon salt
1
teaspoon pepper
1
teaspoon baking powder (only if baking)
Olive oil or vegetable oil (only if baking)
Vegetable oil (only if frying)
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Steps
1
In a food processor, combine chickpeas, onion, garlic, parsley, coriander and cumin. Pulse until finely ground but not pureed.
2
Pour mixture into a large bowl and add 2 tbsp flour, salt, pepper and baking powder, if using. Use a spatula to stir in ingredients. Shape a piece of the mixture into a ball to see if it holds together; if not, add more flour until mixture is slightly wet but holds its shape.
3
Cover bowl with plastic wrap and freeze for 1 hour, or refrigerate for 4 hours or overnight.
4
Preheat oven to 400°F and line a baking sheet with parchment paper. (If frying, heat 2 inches oil to 350°F in a large saucepan). Remove mixture from freezer or refrigerator and shape into 12 to 14 balls. If baking, slightly flatten balls, spritz each side with olive or vegetable oil and place on baking sheet and place in oven. Bake on each side for about 15 minutes for 30 minutes total in the oven.
5
If frying, slowly lower balls into hot oil with a slotted spoon and fry until golden brown, about 5-7 minutes. Place each ball on a paper towel-lined baking sheet to drain excess oil.
6
Serve falafel in pita sandwiches with tahini or yogurt sauce and your favorite veggies.
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No nutrition information available for this recipe
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