It had been years since first making falafels. These falafels came out great and they were easy to make. You don't even have to pre-cook the chickpeas, instead they are left in water for 24 hours to soak up all the water and soften. After that, it's as simple as adding the ingredients into the food processor, chopping up and frying.
A food like chickpeas, dense in protein is best accompanied with greens such as red leaf lettuce, it would assist digestion and serves as a delectable combination. However, if you want to take the more traditional approach, pair these falafels with our Quinoa Tabbouleh.
Ingredients:
- 1 ¾ cups dried chickpeas
- 1 medium onion, chopped (I used sweet onion)
- 1 tsp. ground coriander (optional)
- 1 tsp. cayenne pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup fresh cilantro leaves
- 1 teaspoon salt
- 1 tsp. freshly squeezed key lime juice (optional)
- Grape-seed oil to fry (or avocado or hemp oil)
- Food Processor
- Sauce pan/frying pan
- Soak dried chickpeas in a large bowl and cover with spring water by 4-5 inches for 24 hours.
- Drain chickpeas.
- Add all ingredients (except the oil) to the food processor, pulse until properly minced and you're able to form a ball that holds its shape. Do not overly process.
- Fill a sauce pan with oil to fry, set fire to medium-high heat.
- Scoop out a tablespoon and shape into a ball, fry until brown and turn as required.
