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Author Notes: Easy recipe for delicious and healthy vegetarian falafel. Mixture can be refrigerated for a few days and used as needed. —Karrie / Tasty Ever After
Makes 15 falafels
- 1/2 pound dried chickpeas, thoroughly washed and picked over for small stones. Let soak for 24 hours and drain well before using.
- 1/4 cup onion, diced
- 1/4 cup panko or plain bread crumbs
- 3 whole fresh cloves garlic
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/3 cup fresh cilantro
- 1/3 cup fresh flat leafed Italian parsley
- 1 whole egg
- oil for frying (I use olive oil)
- optional accompaniments: tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and favorite salad fixings (I make a big Greek salad)
- Using a food processor, combine all ingredients, except whole egg, and grind for about 30-40 seconds or until mixture is just evenly chopped up. Add 1 egg and blend again until mixture is finely chopped.
- Put 2 inches of oil in a 8 or 10 inch cast iron skillet or heavy bottomed fry pan and heat over medium heat until it reaches 360F degrees. Using your hands and a spoon, shape 1-2 tablespoons of the dough into a slightly flattened round circle. Fry in the hot oil until brown on both sides (about 3-4 minutes each side). Drain on a wire rack or paper towels. Serve warm or at room temperature with tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and/or your favorite salad fixings.
- **Uncooked falafel dough can be stored, in a covered container, in the refrigerator for up to 2 days. Use as needed.