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As I Lay Frying: Fried Herb Falafel

November 24, 2011

Once you’ve prepped the mixture, these falafel make for an easy and delicious lunch. I love them in a pita with cucumber, tomato, mayo, a simple carrot salad (grated carrot, herbs, lime juice) and a bit of hot sauce.

  • 1 160z can chickpeas
  • 1/2 large onion, finely chopped (about 1 cup)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 3-5 tablespoons flour
1. Drain chickpeas and toss them in a food processor or blender. Most of the chickpeas should be liquefied, but its fine to leave some in a semi-whole state as this adds texture.
2. Put chickpeas in a large bowl and combine with chopped onion, garlic, herbs, spices, baking powder and mix well.
3. Pour canola oil, cheap olive oil (or whichever oil of preference) into a frying pan so oil is about 1 cm deep, and begin heating it on medium-high.
4. Take a spoonful of the falafel mixture and roll it into a ball in your hand. Add a bit of extra flour if the mixture isn’t holding together. Drop the ball in the hot oil (be careful of splatter!) and press down slightly with a spatula. After a couple minutes its should be golden-brown on the bottom. Flip it over carefully
5. Serve hot in a wrap or pita, or on a salad.
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One Comment leave one →
  1. sarahmarkwick permalink
    January 9, 2012 4:19 pm

    I tried this over the weekend as well (I love wraps!) and it was awesome. What a great recipe! I made the carrot salad with lime juice, sriracha sauce and a little freshly grated ginger and it was great.

    Thanks for another great recipe!

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