Falafel is such a great meatless option in my opinion because its filling, flavourful, and adds a meat-like texture. I had always assumed it was rather complicated to make or perhaps time consuming but what I discovered was that it was fast and easy. Like many of my recipes, it seems, this has a 'one pot' prep in a way, where in you throw all the ingredients into the food processor and let it go.
There they are. #nofilter. With ingredients this colourful and beautiful, you just know they're going to make a tasty meal.
These are the falafels resting after they were fried. Don't be afraid to really let them harden up and brown. Having them on the dry side will give them a delicious crumbly texture when bitten into.
- 1 can chickpeas, drained and rinsed
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 6 cloves garlic
- 1/2 cup chopped red onions
- 1/3 cup whole wheat flour
- 1 tbsp lemon juice
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1tsp chili powder
- 1 tsp lemon zest
- 1/2 tsp black pepper
- 1/2 tsp tumeric
- 3 tbsp canola oil + 4 tbsp for frying
- Place all ingredients into your food processor and pulse until blended and smooth, scrapping down sides if needed
- Transfer mixture to a bowl and place in your refrigerator for 1-2 hours to chill or 45 minutes in your freezer if you are in a rush
- Once chilled roll mixture into 18 3/4 inch balls
- Heat skillet or frying pan at medium-high setting on stove with remaining oil, oil should be hot enough that adding a drop of water causes it to sizzle
- Fry falafel balls in batches of 6 for 5 minutes on each side or until reach a desired browning
- Allow falafel to rest on a paper towel until slightly cooler and then serve
- These falafel go great with my homemade Zesty Tzatziki!