Falafel
Easy falafel recipe made from scratch with chickpeas, fresh parley and spices, pan rather than deep fried for an easy vegetarian Middle Eastern favorite.
Ingredients
- 2 can chick peas, drained (15-ounce can)
- 2 TB parsley, fresh
- 2 cloves garlic, fresh
- 1 tsp cumin
- 1 tsp crushed red pepper
- ½ lemon juiced
- 2 TB water
- ½ tsp baking soda
- 2 TB all-purpose flour
- ⅓ cup almond flour
- ⅓ cup olive oil for frying
- 1 tsp salt
- 1 tsp coarse ground black pepper
Instructions
- In a food processor, combine the chickpeas, parsley, garlic, cumin, red pepper, salt and pepper and puree until smooth. Add the flour, baking soda, water and lemon juice and pulse to combine. Shape into 4-5 patties.2 can chick peas, drained, 2 TB parsley, fresh, 2 cloves garlic, fresh, 1 tsp cumin, 1 tsp crushed red pepper, 2 TB water, 1/2 tsp baking soda, 2 TB all-purpose flour, 1 tsp salt, 1 tsp coarse ground black pepper, 1/2 lemon
- Place the almond flour into a shallow dish. Dip each patty into the almond flour, coating each side thoroughly. Set the coated patties aside for 15 minutes.1/3 cup almond flour
- In a large skillet, heat about ¼ inch of oil over medium heat until hot. Add the patties and pan-fry until cooked through, crispy and nicely browned, about 5-6 minutes per side. Use your best judgment. Transfer to paper towels to drain. Serve immediately1/3 cup olive oil