Ingredients
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1 can (15 oz), drained and rinsed Chickpeas
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1/2 cup, chopped Fresh parsley
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1/2 cup, chopped Onion
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3 cloves, minced Garlic
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1 teaspoon Ground cumin
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1 teaspoon Ground coriander
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1/4 teaspoon(optional) Cayenne pepper
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Salt and pepper to taste
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2-3 tablespoons All-purpose flour
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2-3 tablespoons Olive oil for frying
Directions
Preparation:
- In a food processor, combine the chickpeas, parsley, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and pepper. Pulse until the mixture is finely chopped but not pureed.
- Transfer the mixture to a bowl and stir in 2 tablespoons of flour. If the mixture is too wet to form into balls, add another tablespoon of flour.
- Shape the mixture into small balls, about 1 1/2 inches in diameter, and flatten slightly into patties.
Cooking:
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the falafel patties to the skillet, cooking in batches if necessary to avoid overcrowding the pan.
- Cook the falafel for 3-4 minutes on each side, or until golden brown and crispy.
- Once cooked, transfer the falafel to a plate lined with paper towels to drain any excess oil.
