Falafel

Ingredients

• 15 ounce chickpeas (rinsed and drained, (1 can))
• 1 cup fresh parsley leaves (tightly-packed)
• 1 cup fresh cilantro leaves
• 3 cloves garlic (minced)
• 1 medium onion (diced, red or yellow)
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoon vegetable oil
• pita bread
• chopped lettuce
• sliced red onions
• sliced tomatoes
• tzatziki sauce
• tahini sauce
• hummus

Instructions

1. 1

   Form the base: Add chickpeas, cilantro, parsley, onion, garlic, flour, lemon juice, baking powder, cumin, salt, black pepper and garlic to a food processor. Pulse until the mixture reaches a coarse crumb texture, scraping down the sides of the bowl as necessary. The mixture should not be overly mushy. Transfer mixture to a sealed container and refrigerate for 1-2 hours or until chilled. To speed up this process, you can transfer it to a freezer for 30 to 45 minutes until chilled.

2. 2

   Form into patties: Lay a large sheet of parchment paper on a work surface. Using a spoon or a medium cookie scoop, measure out 2 tablespoons of the dough and roll it into a ball with your hands. Place the ball on the parchment paper, and gently flatten it slightly with your hand so that it is about 1/2-inch in thickness. Repeat with the remaining mixture until all of the falafel disks are prepared.

3. 3

   Fry the falafel: Heat the oil in a large skillet over medium-high heat. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the falafel are browned. Transfer to a paper-towel lined plate to drain. Repeat with the remaining falafel, adding extra oil to the pan if necessary.

4. 4

   Serve: Serve them up immediately while they are warm and crispy.