Falafel

Ingredients

1 16oz Can chickpeas

1 Large lemon, juiced

1 Large onion, roughly chopped

4 Cloves garlic, roughly chopped

¼ Cup parsley, roughly chopped

7 Tablespoons all purpose flour

1 Teaspoon baking powder, heaping

½ – 1 Teaspoon kosher salt, to taste

¼ Teaspoon red pepper flakes

4 Tablespoons tahini paste

½ Teaspoon cumin seeds, toasted

½ Teaspoon coriander seeds, toasted

3 Tablespoons sesame seeds (optional)
2 Teaspoons granulated sugar (optional)

Canola oil for frying

Directions


Toast the cumin and coriander seeds in a small dry skillet over medium heat for approximately 10 minutes. Remove from heat and allow to cool before grinding. I use a coffee bean grinder to grind all of my spices. I only use this grinder for spices and have it clearly marked.


In the bowl of a food processor add all ingredients, and pulse until Falafel mixture is ground but not completely, mixture should be “chunky” with some lumps. Before removing mixture from the food processor bowl, fold in the sesame seeds. Transfer falafel mixture to an airtight container, and place into the refrigerator for a minimum of 1 hour, this will allow the flour to do it's job and absorb some of the moisture and thicken the mixture.


Heat 1 inch of oil in a cast iron skillet or another heavy frying pan to 350° F, over medium heat. With 2 teaspoons (not measuring teaspoons, but flatware teaspoons) spoon falafel mixture with one spoon and use the other spoon to slide it off into the oil. Continue spooning the mixture into the skillet, be sure to not over crowd the pan. Cook for 5-7 minutes or until golden brown. Remove from oil and drain on paper towels. Serve hot with Pita bread, yogurt sauce and salad. ENJOY!!