Falafels
Falafels
Course: Recipe, Snacks, MainServings
10-12
servingsPrep time
1
hour20
minutesCooking time
15
minutesI discovered falafels here in Australia and fell in love with them. I’ve experimented with various versions, but this one is clearly my favourite.
Ingredients
1 cup dried chickpeas (Soak it for at least 24 hours prior)
1 small red onion, roughly chopped
4 garlic cloves
1 cup fresh parsley leaves and a cup of fresh coriander leaves
1 tsp ground cumin
1 tsp ground coriander
Pinch of Cardamom
1 tsp of smokey paprika powder
1/2 tsp baking soda
Salt and pepper to taste
Avocado oil for frying
2 spoons of sesame seeds
Directions
- Drain the chickpeas and rinse them well before starting the process, please make sure you soak them before adding them to the food processor.
- In a food processor, add the soaked chickpeas, onion, garlic cloves, parsley, coriander, cumin, sesame seeds, cardamon, smokey paprika, coriander, baking soda, salt, and pepper. Till is a coarse texture..
- Transfer the Falafel mixture to a bowl and refrigerate for at least 1 hour. This helps the mixture firm up and makes it easier to shape the Falafel.
- After chilling, take about 1-2 tsp of the mixture and shape it into a small ball or patty. Repeat with the remaining mixture.
- Heat avocado oil in a deep frying pan or pot over medium heat. Drop the Falafel balls into the hot oil and fry until golden brown and crispy.
- Remove the cooked Falafel from the oil and place them on a paper towel-lined plate to drain any excess oil.
Notes
- They are incredibly delicious, and I specially adore the subtle hint of cardamom in them. I often enjoy them in bowls or stuffed inside a fresh pita bread along with Greek yoghurt, creating a truly amazing combination.
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