Quick and Easy



180g dried chickpeas, soaked overnight (don't use canned chickpeas)

1/2 cup onion, roughly chopped

1 cup parsley, roughly chopped (about one large bunch)

1 cup cilantro, roughly chopped (about one large bunch)

1 small green chili pepper or jalapeno pepper

3 garlic cloves

1 tsp cumin

1 tsp salt

1/2 tsp cardamom

1/4 tsp black pepper

2 tbsp. chickpea flour(optional)

1/2 tsp baking soda

15ml avocado oil for frying



The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by about 2-4cm they'll triple in size.

Dried chickpeas soaking in a bowl of water.

Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.

Pulse the food processor several times until the mixture resembles the texture of coarse sand.

Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.

Falafel ingredients in a mixing bowl.

Use your hands to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.

Scooping balls of falafel from the raw mixture.

Once the falafel is formed, you can cook them in a pan of oil on the stove. Be sure to overcook them.

Remove the falafel from the pan once they're cooked and golden and put them on a paper towel-lined plate.

Serve the falafel immediately, while warm and crispy on the outside.

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