How To Make Classic Falafel (No Canned Beans)
This classic falafel recipe will teach you how to make this Middle Eastern favorite using dry chickpeas instead of the canned ones.
Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Process the ingredients together until it looks like a coarse paste or like a super chunky peanut butter. The chickpeas should still be visible in small chunks.
Put the mixture into a bowl and refrigerate for a couple of hours.
Make the paste into small balls,.
If the falafel batter is too loose to stay in a ball, add a few more tablespoons of flour.
Make the falafel balls with 2 tablespoons of the mixture.
In a large cast iron (or other good frying skillet) add a couple of inches of oil.
Heat the oil on medium heat and cook for 2 to 3 minutes on each side.
Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.
- Calories: 88.06kcal
- Fat: 1.74g
- Saturated Fat: 0.16g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.64g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 14.41g
- Fiber: 2.76g
- Sugar: 2.42g
- Protein: 4.41g
- Sodium: 68.42mg
- Calcium: 20.16mg
- Potassium: 170.47mg
- Iron: 1.19mg
- Vitamin A: 4.43µg
- Vitamin C: 2.61mg
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