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Falafels

SERVINGS
Make 24 falafels Servings
RATE THIS RECIPE
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SERVINGS
Make 24 falafels Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 cup chickpea flour
  • 2 teaspoon baking power
  • 1 teaspoon small onion, coarsely chopped
  • 1 tablespoon garlic, chopped
  • 1 cup fresh italian parsley, coarsely chopped
  • 1 cup fresh cilantro, coarsely chopped
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt and pepper
  • 3/4 cup cold water
  • 3/4 cup olive oil

Preparation

Baking Directions:

Combine all of the ingredients in a large bowl.

Refrigerate for about 15 minutes.

Roll the falafel mixture into a ping-pong-ball size.

Pour 1/4 inches of olive oil in a large pan.

Heat the olive oil.

Carefully slip a few falafels at a time into the hot oil.

Fry until falafels are crusty and dark brown on all sides.

Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Serve with garlic asparagus, baby arugula leaves lightly coated with olive oil and lemon juice and Israeli chopped salad.

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