How To Make Falafel with Canned Chickpeas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 small onion, roughly chopped
- 3 cloves of garlic
- 1/4 cup fresh parsley
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
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In a food processor, combine the chickpeas, onion, garlic, parsley, flour, cumin, coriander, baking powder, cayenne pepper, salt, and pepper. Pulse until well combined, but not completely smooth.
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Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up.
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Heat vegetable oil in a large frying pan over medium heat.
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Form the chickpea mixture into small patties, about 2 tablespoons each, and gently place them into the hot oil.
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Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
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Serve the falafel hot with a side of tahini sauce, pita bread, and your favorite toppings.
Nutrition
- Calories : 280kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 360mg
- Total Carbohydrates : 46g
- Dietary Fiber : 15g
- Sugar : 2g
- Protein : 14g
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