These homemade chickpea falafel are easy to prepare and make a perfect lunch. They can be paired with so many things, whether it’s a salad with lots of vegetables, a pita pocket, or a bed of grains with plenty of greens.
What is a falafel without an excellent sauce to elevate this dish to the next level? Trust me on this one…you are going to want this Tahini Sauce.
- 2 cups chickpeas, cooked
- 1/4 cup onion, finely diced
- 3 tbsp flour
- 1/2 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup cilantro, finely chopped
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Using a food processor, add the chickpea, onion, flour, garlic, cumin, baking powder and salt. Puree until you get a rough puree.
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Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
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Once chilled, sprinkle flour on your countertop, scoop out rounded tablespoon amounts, and gently form into 11-12 small discs.
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Heat a large skillet over medium heat and add enough oil to generously coat the pan, about 2 Tbsp. Swirl to coat.
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Once the oil is hot, add only as many falafel as will fit very comfortably in the skillet.
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Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are deep golden browned.
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Serve warm on top a bed of lettuce, tomato and cucumber or inside a pita with tahini sauce or hummus, with greens and any other desired toppings
You can substitute cilantro for parsley.
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Hello,
Thank you for visiting my blog. I have been blogging since 2017. I do hope you try making falafels.
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Hey very nice blog!
Thank you.