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Falafel

a platter of homemade falafel drizzled with tahini sauce and served with parsley
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 1 medium white onion, grated
  • 2 (15-oz) cans chickpeas, drained, rinsed, and patted dry
  • 4 garlic cloves, roughly chopped
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons minced cilantro leaves
  • ¼ teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 4 tablespoons all-purpose flour
  • Vegetable oil, for frying

For Serving (optional)

  • Tahini Sauce
  • Tzatziki Sauce
  • Hummus

Method

  1. Place the grated onion on a thin kitchen towel and squeeze as much liquid out as possible.
  2. To a food processor, add the grated onion, chickpeas, garlic, parsley and cilantro. Pulse until well combined, but not pureed. Transfer the chickpea mixture to a large bowl and stir in the cayenne, cumin, salt, baking powder and flour until combined.
  3. Using your hands, form patties, about 2 tablespoons each and about 1-inch in thickness.
  4. Attach a deep-fry thermometer to the side of a large, heavy bottomed pot. Add enough oil to fill the pot 3-inches deep. Heat the oil over medium-high heat until the thermometer registers 350°F.
  5. Working with a few patties at a time, fry the falafel until golden brown and cooked through, but still soft, about 4 minutes on each side. Transfer the falafel to a plate and repeat with the remaining patties.
  6. Serve warm with tahini sauce, tzatziki sauce or hummus, if using.