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Falafel

July 22, 2019 By chefelyse Leave a Comment

I’ve eaten quite a bit of falafel in my day, even more so having married an Israeli man.  This is an outstanding recipe that won over my in-laws.  The variety of spices and herbs make these a real palate pleaser and the main ingredient of chickpeas adds lots of protein and fiber. These freeze easily, but I doubt you will have any leftover!

 

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Falafel

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this recipes makes about 15-20 3oz patties – enough for 4 people when served with tahini, Israeli salad, and pita

  • Author: chef elyse

Ingredients

Scale
  • 1 cup dried chickpeas (soaked overnight in 4 cups of water plus 1 teaspoon baking soda)
  • 1 bunch Italian parsley, chopped 
  • 1 bunch cilantro, chopped 
  • 1/4 cup chickpea flour 
  • 1 teaspoon each of ground coriander, ground cumin, aleppo pepper, ground turmeric, garlic powder
  • 1/2 teaspoon each of ground allspice and ground cardamom
  • juice of 1 lemon  
  • 2 tablespoons olive oil 
  • 1/2 cup avocado oil for panfrying 
  • for serving: tahini sauce, israeli salad, shredded cabbage, pita bread 

Instructions

  1. Line a baking sheet with parchment paper
  2. Add all the ingrediens except for the avocado oil, to a food processor 
  3. Pulse until well combine and homogenous but don’t over process into a mush 
  4. Scoop out 3 oz balls of the mixture onto the lined baking sheet
  5. Once the sheet is full, gently flatten each ball with a the back of a wet measuring cup or your hand 
  6. Heat the avocado oil in a filet over medium heat 
  7. When the oil is hot, add a few falafel patties (don’t overcrowd) and cook for about 5 minutes per side (you may need to lower the temperature of the pan)
  8. Transfer to a plate lined with paper towels and continue until all the patties are cooked 
  9. Serve with tahini, salad, and cabbage on a platter or stuffed inside of a warmed pita

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Filed Under: Main Dishes, Recipes

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