Classic Falafel with Herbs and Spices
Ingredients
- 1 15-ounce can chickpeas
- 1/3 cup chopped fresh parsley
- 4 cloves garlic
- 2 shallots
- 2 Tbsp raw sesame seeds
- 1 1/2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3-4 Tbsp all purpose flour
- 3-4 Tbsp grape seed oil for cooking
Preparation
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix or pulse to combine, scraping down sides as needed until thoroughly combined, but do not over mix as it must look crumbly.
Add flour 1 tablespoon at a time and mix to combine until no longer wet and the dough can be molded into a small patty or ball, and oil hands when making the falafel patties.
Taste and adjust seasonings as needed.
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
Scoop out rounded tablespoon amounts and gently form into 11-12 small patties.
Heat a large skillet over medium heat and add enough oil to generously coat the pan, about 2 tablespoons, and swirl to coat.
Once the oil is hot, add only as many falafel as will fit comfortably in the pan at a time, about 5, and cook for a total of 4-5 minutes, flipping when the underside is deep golden brown, and repeat until all falafel are browned for crispiness.
