BEST EVER FALAFEL

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BEST EVER FALAFEL

Yield 2-4

Prep time

15 Min

Cook time

10 Min

Inactive time

12 Hour

Total time

12 H & 25 M

Ingredients

• 1 ½ cups dried chickpeas, soaked in water overnight
• ½ white onion, roughly chopped
• 3 cloves garlic
• ½ cup parsley, leaves and stems
• ½ cup cilantro, leaves and stems
• 1 tsp baking powder
• 1 tsp kosher salt
• ½ tsp coriander
• 1 tsp cumin
• ¼ tsp turmeric
• 1 Tbsp cornstarch
• 2-3 cups neutral oil for frying

Instructions

1. Drain the soaked chickpeas and rinse thoroughly, lay out onto a paper towel lined tray and dry them as much as possible.
2. In a food processor combine the chickpeas, white onion, garlic, parsley and cilantro and pulse several times to roughly chop. Add in the baking powder, salt, coriander, cumin, turmeric and cornstarch then continue to blend, scraping down the sides periodically, until you have a fine paste that when scooped up into a ball holds its shape
3. Heat oil in a large skillet or dutch oven to about 350 F. Using an ice cream scoop or large scoop, drop the falafel balls into the hot oil and fry until deep golden brown.
4. Remove from the oil onto a paper towel and season lightly with salt. Serve immediately with pita, fresh vegetables and desired sauce and enjoy.

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