INGREDIENTS
- 1 pound dry chickpeas
- 1 small onion roughy chopped
- 1/4 cup chopped parsley
- 3 - 5 cloves garlic minced
- 2 tbsp. flour
- 1 3/4 tsp. salt
- 2 tsp. cumin
- vegetable oil
- 1 tsp. ground coriander
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cardamom
METHOD
- Night before: Drain and rinse chickpes in colander and pick out green beans (about 4-5 cups soaked) Add to processer.
- Add onion, parsley, garlic, flour and spice to food processor.
- Pulse until it’s the consistency of course meal (somewhere between quinoa and a paste) scrape edges of food processer as you go. Do not over process-less is more-you are not looking for hummus! Once you think the consistency is right, transfer to a bowl and stir gently with a fork to make sure it is an even consistency.
- Cover with plastic wrap and refrigerate 1-2 hours.
- Fill a large pot with oil to a depth of about 2“
- Use cooking oil with a high smoke point, like grape seed, canola or peanut. Heat the oil slowly over medium heat.
- Meanwhile, form falafel mixture into round balls using wet hands then place on a large piece of parchment paper. 2 tbsp. of mixture per falafel or larger if you like. The balls will stick together loosely at first, but will bind nicely once they begin to fry. I sacrifice 1 falafel ball to accurately test my oil.
- Cook until golden brown on all sides. Remove and place on cooling rack with paper towel underneath
