- 2 (15-ounce) cans chickpeas
- 3 tablespoons flour
- 1 small onion
- ½ bunch parsley
- 4 cloves of garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- ¼ cup olive oil
- Place all ingredients into the food processor, except the olive oil, and blend until smooth. If needed, add a little water to blend better.
- Transfer to a bowl, then cover and refrigerate for 30 minutes. You may skip this step, but they will be a bit more fragile while cooking.
- Take the batter and form into 16 equal, small patties.
- Add 2 tablespoons of oil to a large pan and heat over medium-high heat.
- When the oil is hot, place the falafel in the pan in batches, making sure there is space between them.
- Cook for 5 minutes or until it is a golden brown. Flip and cook for an additional 5 minutes.
- Remove and set aside. Heat up more oil and cook the remaining falafel.
- Serve the falafel warm in a gyro with your favorite toppings, in a salad, or by itself with a creamy tzatziki sauce.
|NUTRITIONAL INFO||PER SERVING|
|Calories||230 (90 from fat)|
|Carbohydrate||29g (7g dietary fiber, 5g sugar)|
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