Vegan recipe for Lebanese falafel with chickpeas
Crispy and healthy, this dish is best eaten with tahini or hummus
| PREP TIME | 24 h : 10 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 36 falafels |
450 gms dry chickpeas
¾ cup parsley, remove stems
⅓ cup coriander, remove stems
1 small onion, cut into quarters
1 garlic clove
2 tbsp flour
1 tbsp salt
2 tsp cumin
2 tsp coriander
1 tsp black pepper
1 tsp baking powder
Oil for frying (canola recommended)
1. Soak chickpeas 24 hours in advance. Drain, rinse and dry the soaked chickpeas the next day.
2. Blend chickpeas in a food processor. Add the parsley, coriander, onion, garlic, flour, salt, cumin, coriander, and pepper and blend until it reaches a paste-like consistency.
3. Cover and refrigerate for an hour to set.
4. Sprinkle baking powder on the falafel mix and fold in.
5. Form a ball (around 1 to 2 tablespoons of the mix), with your palms and fry until evenly cooked. Transfer to a plate lined with a paper towel to soak any excess oil.
6. Serve hot and enjoy!
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