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Author Notes: Don't have a blender OR a food processor? Not even a potato masher!? Who *are* you!? You are me. And thank goodness, I've found a way we can still make falafel without all the gadgets.
(Note: I'm a parsley and dill-hater, hence why I prefer to make my own falafel! I used a small amount of parsley in this recipe, but if you want to amp up the herbs, feel free to add more chopped parsley and/or dill). —Izy Hossack
For the falafel:
- One 14-ounce can of chickpeas
- 1 lemon, juiced
- 1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free)
- 1/2 teaspoon ground cumin
- generous pinch of salt
- 1/4 cup finely chopped parsley
- 1/2 red onion, finely chopped (use the other half for serving)
- 2 cloves of garlic, finely minced
- 1/2 cup finely chopped cilantro
- vegetable or canola oil, for frying
To serve (all optional!):
- 1/2 cup plain yogurt
- handful of fresh mint, finely chopped
- handful of cilantro, finely chopped
- 1/2 red onion, finely sliced
- mixed salad leaves
- flatbreads, to serve (gluten-free, if needed)
- Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!
- Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.
- To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
- Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.
- Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
- To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!
- This recipe is a Community Pick!