Y’all! I tried so many recipes for falafel! Starting with dry chickpeas that you soak, canned, flour, no flour, fry, bake….you name it, I tried it! And I usually ended up with this….
No good! These fall apart bitches were the bane of my existence for weeks!
I did it!
I wanted y’all to have a fool proof recipe so you didn’t go through what I did!
- 2 cans of chickpeas (drained, rinsed and dried)
- 1 medium red onion
- 2 cups fresh parsley
- 2 tbsp cumin
- 1/4 tsp each of garlic powder, salt, pepper and red pepper flakes (optional)
- 1/4 cup flour
- 1 tsp baking powder
- Oil for shallow frying (you can certainly bake them instead)
- In batches, pulse chickpeas 2 or 3 times until crumbly.
- Pulse your onion 2 or 3 times until minced.
- Then pulse your parsley and spices about 6-8 times.
- Mix your flour and baking powder together.
- Add everything together in a large bowl and use your hands to mix together.
- After wiping off your hands, form into balls or small ‘patties’.
- Refrigerate for about an hour. (If you’re lazy and impatient like me, pop in the freezer for about 15 minutes)
- Preheat a thin layer of oil in a pan on medium heat.
- (You could certainly bake these for less oil, I would do 400 degrees Fahrenheit for about 20 minutes, flipping half way)
- Don’t crowd your pan, but fry about 4-5 at a time, flipping after about 2 minutes. You want to make sure they’re golden brown before flipping.