AuthorYashodhara G.Falafal patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich with tahini or tzatziki sauce.
Falafal patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich with tahini or tzatziki sauce.
Process all ingredients (except flour, baking powder) in a food processor until coarse but not pureed. Add flour and pulse until combined.
Transfer to a bowl, cover, and refrigerate for several hours or overnight.
Prior to pan-frying, bring mixture to room temperature.
Sprinkle baking powder into falafel mixture and mix well.
Create individual round or flattened patties of chickpea mixture (approximately a heaped tablespoon in size).
Heat oil in a wok or pan and fry one ball to test your falafel mixture. If the patty falls apart, add a little more flour.
Fry about 6 to 10 patties per batch, flipping sides, until golden brown. Drain on a paper-towel lined platter.
Serve warm or freeze for later use.
Ingredients
Directions
Process all ingredients (except flour, baking powder) in a food processor until coarse but not pureed. Add flour and pulse until combined.
Transfer to a bowl, cover, and refrigerate for several hours or overnight.
Prior to pan-frying, bring mixture to room temperature.
Sprinkle baking powder into falafel mixture and mix well.
Create individual round or flattened patties of chickpea mixture (approximately a heaped tablespoon in size).
Heat oil in a wok or pan and fry one ball to test your falafel mixture. If the patty falls apart, add a little more flour.
Fry about 6 to 10 patties per batch, flipping sides, until golden brown. Drain on a paper-towel lined platter.
Serve warm or freeze for later use.