Fluffy and Crunchy Homemade Falafel
Ingredients
- 2 1/2 cups of soaked chickpeas
- 3/4 cup of minced yellow onion
- 3 cloves of garlic
- 2 tbs of fresh squeezed lemon juice
- 2 tbs of chopped curly parsley
- 1 tbs of chopped cilantro
- 1 tsp of pink himalayan salt
- 1/2 tsp of cumin
- 1/4 tsp of black pepper
- 1/2 cup of ground walnuts (or almond meal)
- 3 tbs of all-purpose flour
- Pinch of cayenne pepper
- Olive oil
Preparation
In a blender or food processor combine all ingredients excluding ground walnuts, flour, and olive oil.
Blend ingredients together but try to avoid over blending, you don't want to have a paste texture, and don't worry if there's a few whole chickpeas in there as well.
Transfer filling into a large bowl and add ground walnuts as well as flour, stir well.
In a medium pot pour olive oil to about an inch depth or you can use a deep fryer as well, heat oil to 350°.
While oil is heating up use a melon scooper to shape your falafels and set on a large plate.
Roll falafels in all purpose flour to coat the outside evenly then place in pot about 3 to 4 at a time for 3 to 4 minutes each.
Remove and allow to cool for 5 minutes and enjoy. We served on a bed of spinach and arugula, tomatoes, and dipped in a homemade creamy white sauce. You can also bake your falafels at 400° for 20 to 25 minutes.