I like adding carrots and ginger to my falafel to give it a little bit of sweetness and extra spice!
- 1 can chickpeas
- 1/4 c onion
- 1/4 c carrot
- 1 tsp fresh ginger
- 3 cloves garlic
- 1/4 c parsley
- 1/4 c cilantro
- 1/4 tsp salt and pepper
- Healthy pinch of cardamom
- Healthy pinch coriander
- 1 1/2 tsp cumin
- 2 tbsp almonds or seasonings seeds
- 2-3 tbsp flour
- Vegetable oil for frying
Lay chickpeas on paper towels to dry for a couple of hours. If using dry beans, soak overnight, then lay out to dry.
Add all ingredients (except for chickpeas and flour) to food processor and pulse. Don’t over blend, you do not want a puree, just coarsely blend. Be sure and scrape down the sides periodically. Transfer into medium sized bowl.
Add chickpeas to food processor and pulse until it’s the same consistency as the other ingredients. Add to your bowl of vegetables and spices.
Adding one tbsp of flour at a time, fold ingredients together with a spatula. Then, cover and place in fridge for one hour.
Add between 1/4 to 1/2 inch of vegetable oil to frying pan. Make patties and fry on medium heat until deep golden brown on each side.
I served mine with a mixture of Greek yogurt and preserved lemons.
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