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Per serving
Calculating nutrition...
- 1
Process mixture
Drain chickpeas well. Add to food processor with onion, parsley, cilantro, and garlic. Pulse until finely ground but not pureed.
- 2
Season
Add cumin, coriander, cayenne, flour, baking powder, and salt. Pulse to combine.
- 3
Chill
Transfer to a bowl, cover, refrigerate 1-2 hours.
- 4
Shape falafel
Form mixture into 1.5-inch balls or patties.
- 5
Fry
Heat 3 inches of oil to 350°F. Fry falafel in batches 3-4 minutes until golden brown and crispy.
- 6
Serve
Serve in pita bread with tahini sauce, lettuce, tomatoes, and cucumber.
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Falafel
Created by: Gather
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1 yellow onion, chopped
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 4 garlic cloves
- 2 tsp cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- vegetable oil for frying
Instructions
- Process mixtureDrain chickpeas well. Add to food processor with onion, parsley, cilantro, and garlic. Pulse until finely ground but not pureed.
- SeasonAdd cumin, coriander, cayenne, flour, baking powder, and salt. Pulse to combine.
- ChillTransfer to a bowl, cover, refrigerate 1-2 hours.
- Shape falafelForm mixture into 1.5-inch balls or patties.
- FryHeat 3 inches of oil to 350°F. Fry falafel in batches 3-4 minutes until golden brown and crispy.
- ServeServe in pita bread with tahini sauce, lettuce, tomatoes, and cucumber.
Notes & Tips
Must use dried chickpeas, not canned - canned will be too wet. Mixture should hold together when squeezed.