The hardest part of this recipe is waiting for the chickpeas to soak overnight. Don’t be tempted to use canned chickpeas, you won’t get the authentic flavour or texture you’re longing for. These savoury patties come together like a dream, packed full of fresh herbs and robust earthy spices like cumin and coriander. Whether you choose to bake or fry them be sure to pair them with fresh crisp vegetables and a tangy yogurt or tahini sauce.
Makes 12 falafels
1 1/2 cup dried chickpeas
3 cloves garlic
5 green onions, trimmed and chopped
1 cup cilantro
1 cup parsley
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
2 tsp salt
-
Place chickpeas in a large bowl and cover with enough water to allow the chickpeas to triple in volume. Cover and soak overnight.
-
The next day, drain and rinse chickpeas.
-
Add the chickpeas and garlic into a food processor and blend for 30 sec.
-
Add green onion, cilantro, parsley, ground cumin, coriander and salt. Blend in food processor for another 30 sec. Scrape the sides of the bowl down and blend again until you get a coarse but homogenous texture. The mixture should hold together when shaped into small rounds.
-
Transfer chickpea mixture into a bowl and let rest for 10 min.
-
Scoop a heaping tbsp full of mixture into your hands and form into a thick round patty (about 3/4″ thick).
To Bake:
Preheat oven to 400
Prepare a baking sheet by lining with parchment paper or spraying with cooking spray.
Place falafel patties on prepared baking sheet and brush each with vegetable oil, bake for 6 min. then turn falafel and cook for another 6 min. until the outside is brown and crisp.
To Fry:
Place a 12″ cast iron skillet over medium heat and add 3/4″ of canola oil. Heat until a thermometer reads 375F
Gently place 6 patties into the skillet and fry until golden brown on bottom, about 3 min. turn and cook other side until golden brown.
Remove with a slotted spoon to a paper towel.
Eat immediately.