FalafelsDec 29, 2021
If you’re anything like our family, New Year’s Eve is all about finger food! These falafels were a great little hit last year. I use coconut oil when cooking the falafels, due to its high heat point (you don’t want to use more fragile heat oils, like olive oil). You could also use duck fat, or butter, or ghee if you’re ok with dairy.
- 450g dried chickpeas
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 5 cloves garlic
- 1 1/2 chickpea flour
- 2 tsp salt
- 4 tsp cumin
- 2 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cardamom
- Coconut oil for frying
- Pour chickpeas into a large bowl cover over them by about 10cm cold water. Let soak overnight.
- Drain and rinse chickpeas. Pour into a food processor along with the remaining ingredients.
- Pulse together until a rough, coarse meal forms. Scrape the sides of the processor often. Process until the mixture is somewhere between the texture of couscous and a paste. Don’t over-process.
- Place mixture into a bowl and use a fork to stir. Remove any large chickpea chunks.
- Cover with plastic wrap and refrigerate for 1-2 hours.
- Fill frypan with 1 1/2” oil. Heat slowly over medium heat.
- Form falafel into round balls or small patties - about 2Tbs mixture per falafel.
- Fry falafel until golden brown on both sides and warmed through.
- Drain on paper towels and serve with hummus or tzatziki.
This recipe is approved for our following Healing Diets:
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