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Falafel
Prep Time
1 Hour 25 Minutes
1 Hour 25 Minutes
Cook Time
10 Minutes
10 Minutes
Total Time
2 Hour 35 Minutes
2 Hour 35 Minutes
Yield
Serves 2-4
Serves 2-4
Ingredients
- 2 15 oz Can Garbanzo Beans (rinsed and drained)
- 3/4 Cup minced Onion
- 3 cut in half Garlic Cloves
- 1 Cup Cilantro (packed tightly)
- 1 Cup Parsley (packed tightly)
- 1 Teaspoon Salt
- 1/2 Teaspoon Smoked Paprika
- 1 Cup Chickpea Flour
- Canola Oil (for fryng)
- 3 tsps Baking Powder
Directions
- In a food processor, combine your chickpeas, onion, garlic, parsley, cilantro, salt, and smoked paprika. Pulse until there are no visibly large chunks of chickpeas. Pour contents into a large bowl and mix in your baking powder.
- Line a baking sheet with parchment paper, and using a 2-teaspoon spoon, scoop out even mounds of the falafel mixture onto the baking sheet. Roll each mound into a small ball, cover with plastic wrap and let sit in the fridge for an hour.
- When the hour is up, heat up a pot of oil or a deep fryer to 365 degrees. Pour out your chickpea flour onto a plate and roll about 7 falafel balls at a time in the chickpea flour until completely coated. From the flour, place the falafel directly into the deep fryer and fry about 1 minute til golden brown. Carefully remove from fryer with a slotted spoon and place on a a baking sheet lined with paper towels to drain.
- Repeat this frying process until all of your chickpea balls have been fried. Serve warm with your choice of pitas, tomato, lettuce and/or my Lemon Tahini Dressing (recipe below!)
Lemon Tahini Dressing
Prep Time
5 Minutes
5 Minutes
Total Time
5 Minutes
5 Minutes
Yield
Makes about 1 cup
Makes about 1 cup
Ingredients
- 1/2 Cup Tahini Paste
- 1/4 Cup Greek Yogurt
- 1 juiced Lemon
- 3/4 Teaspoon Salt
- 6 T Water
- Pinch Cayenne
Directions
- In a bowl combine all your ingredients thoroughly. Refrigerate til use.