I’ve recently fell in love with falafel.
I was always super hesitant to try falafel (as I always am about trying new things) but am so happy that I did. It’s not only a healthy, meatless option but also a really easy meal to make. There are so many bold flavors within this small ball. You can serve these as an appetizer paired with tzatkiki sauce & pita, as a sandwich or as part of a traditional Greek falafel platter.
I found this recipe from Another Tablespoon and couldn’t believe how easy it was to make. This whole time I’ve been eating the frozen falafel from Trader Joe’s, when I could have been making a healthier version all along.
In full disclosure, Another Tablespoon is my boss’ blog & it is AMAZING! She’s a phenomenal cook/baker and she’s brought her cooking to the masses through her blog. Her recipes showcase seasonal ingredients & are extremely easy to make. I’ve made quite a few of her recipes & they did not disappoint. She’s a self-taught food photographer as well; her images are inspiring & will make your mouth water!
- 2 15oz. cans of chickpeas, drained and rinsed
- 1 large shallot, minced
- ¼ cup fresh parsley, chopped fine
- 2 tbsp. cilantro, chopped fine
- 1 tbsp. fresh lemon juice
- ¼ cup all purpose flour
- 2 tsp. baking powder
- 1½ tsp. cumin
- 1 tsp. coriander
- 1½ tsp. kosher salt
- ½ tsp. black pepper
- 1 large egg, beaten with 2 tbsp. water
- 1 cup unseasoned bread crumbs
- vegetable oil
- Place the chickpeas, shallot, and garlic into the bowl of a food processor along with the parsley, cilantro, cumin, coriander, lemon, salt & pepper. Process until well blended but do not puree.
- Add the flour and baking powder and pulse until the mixture turns into a dough-like texture.
- Place the dough in a bowl, cover & refrigerate for 3-4 hours.
- Remove the dough and roll into 1½ inch balls.
- Add 1 inch of vegetable oil to a skillet & heat over medium low heat. Drop some breadcrumbs into the oil to test if the oil is hot enough.
- Roll each ball into the egg mixture and then into the breadcrumbs. Fully cover each ball with the breadcrumbs.
- Place several balls at a time in the hot oil. Cook for a minute or two on each side until they are golden brown. Make sure to turn the balls in the oil to even cook all sides.
- Remove from the oil & place on a paper towel to drain.