Herby Falafel

Name: Herby Falafel
Ingredients: 2 cups chickpeas, drained and rinsed (about 1 1/2 cans); 2 cups chopped fresh parsley; 2 cups chopped fresh cilantro; 1 small onion, roughly chopped; 3 cloves garlic; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 cup flour; canola oil, for frying

11 ingredients

6 steps

Ingredients

2 cups chickpeas, drained and rinsed (about 1 1/2 cans)
2 cups chopped fresh parsley
2 cups chopped fresh cilantro
1 small onion, roughly chopped
3 cloves garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup flour
canola oil, for frying

Directions

1

Pulse onion and garlic in a food processer until well minced. Remove and set aside.
2

Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be pretty sticky.
3

Add 1/4 cup flour and mix until combined. If still too sticky to manipulate with your hands, blend in the other 1/4 cup.
4

Roll falafel dough into small balls and flatter to about 1- to 1 1/2-inch rounds.
5

Heat about 1/4 inch canola oil in a large pan. Fry falafel until golden brown, flipping to cook both sides, about 1 to 2 minutes a side. Let drain on paper towels before serving.
6

Consumption ideas: Stuff into a pita with tzatziki or hummus, tomatoes, cucumbers, or more stalks of fresh herbs; plop onto a salad; eat with your fingers, dunking them into your sauce of choice.