Ingredients
1 pound dry chickpeas
1 cup parsley stems removed
3/4 cup cilantro stems removed
1 small onion
1 garlic clove
2 tablespoons flour
1 tablespoon salt
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon baking soda
Oil for frying grapeseed, sunflower or canola work well I recommend grapeseed
Directions
Soak chickpeas in enough water to cover them overnight. Drain, rinse and dry the chickpeas thoroughly.
Place the chickpeas in the bowl of a large food processor. You may have to do this in batches depending on size of your food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add the parsley, cilantro, onion, garlic, flour, salt, coriander, cumin and black pepper and blend until the mixture turns to paste. Put in a bowl. Again, you may have to do this in batches. If you do, give a good stir to incorporate evenly Cover the bowl and refrigerate for 1-2 hours to set. When ready to make, sprinkle baking soda on the falafel mix, and fold in gently. Please note you can adjust seasonings to your taste
Scoop the falafel to form a round ball with the falafel, each with about 1-2 tablespoons of the mixture depending on how large you like your falafel. I prefer mine small. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 patties.
Frying Instructions
Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.
Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.
Air Fry Instructions
425 degrees for 10 Lo to 15 minutes depending on size of falafel Do not over cook.
Baking Instructions
Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.
Serve in pita with chopped tomatoes, shredded lettuce and tahini dressing.
Creamy Tahini Dressing
Ingredients
1/2 cup tahini paste
1/3 cup lemon juice
2 garlic cloves pressed/minced
1/4 teaspoon salt
1/4-1/2 cup water depending on desired consistency
Directions
Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk to combine mixture.
After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency. This will thicken in fridge
Taste and adjust by adding more lemon juice, salt or water.