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Article: Falafel 🥙

Falafel 🥙

Falafel 🥙

1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
1 small onion, diced (about 1/2 cup)
2 cloves garlic, peeled and smashed
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon baking soda
About 6 cups grape seeds oil for frying
             * Pinch of cardamom 
             * 2 Tbs gluten free oat flour 
  1. In food processor, combine chickpeas ( rinsed and cooled  ) onion, garlic, parsley, cumin, coriander, cardamom, salt, red pepper flakes, cardamom, oat flour and baking soda. Pulse just until finely chopped and crumbly . scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs.
  2. Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm 
  3. In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
  1. I love serving falafel with israeli chopped salad and tahini sauce, you can find many different tahini recipe in my website and Israeli chopped salad as well 👩🏻‍🍳☺️

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