Did you get it…? If you don’t like my bad puns, don’t let it distract from this amazing recipe. I am a big fan of falafel but I always felt that my recipe never measured up to the actual thing. That is until now. This surprisingly easy recipe is full of flavor and is perfect to make in a big batch and freeze for later.
Ingredients:
- 2 Cups dried chickpeas
- 1 Cup fresh parsley
- 1 Small white onion
- 3 Cloves garlic
- 1 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- Zest of 1 lemon
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1 pinch cayenne
How to:
- Begin by covering the chickpeas in water to have at least 3 inches above the chickpeas, and soaked in a sealed container for 24 hrs.
- In a food processor, pulse the chickpeas, parsley, onion, and garlic, until it is very fine, but you don’t want to puree it.
- In a bowl add in the spices, lemon zest, salt & pepper, and cayenne. Mix well.
- Preheat your oven to 350, and in a frying pan add in 0.5 in of vegetable oil and get to a medium hot temperature.
- Form the mixture into tight balls. They should hold up together. Fry to a medium brown on both sides and then place onto a lightly greased baking sheet. Once all are lightly fried, place into the oven to finish cooking for another 10-15 min.
- I enjoyed this over a simple salad of shredded romaine, scallions, feta, and a lemon oil dressing. I also love some good baba ganoush and pita.
- These will definitely not disappoint!
The Home Taste 