Water-Free Recipe: How to make Falafels!
1 can of chickpeas, left to drain for 10 minutes
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (roast if preferred)
1 1/2 tbsp flour or chickpea flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well
1. Pour chickpeas into your food processor/blender, along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. NOTE: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
2. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
3. Fill a skillet/pot with vegetable oil to a depth of about 5 cm. Heat the oil slowly over medium heat.
4. Form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel.
5. If mixture not sticking well, add more flour or flaxseed powder. If they are holding together lightly, once in the hot oil, they will bind well.
6. Before frying the first batch of falafel, fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
7. Once the falafels are fried, remove them from the oil using a slotted spoon.
8. Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with cream