Ingredients for Falafel For Charishma
- 1 cup dried chickpeas
- Parsley (not used in recipe)
- 1 teaspoon ground cumin
- Ground Allspice (not used in recipe)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Ground Red Pepper (not used in recipe)
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- Leek (not used in recipe)
- 4 tablespoons olive oil, plus more as needed for frying
- 1 cup packed fresh cilantro
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Tahini sauce (for serving)
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How to Make Falafel For Charishma
- Soak 1 cup dried chickpeas in a bowl, covering them with water at least 2 inches above the beans.
- Cover the bowl and let the chickpeas soak for at least 8 hours, or preferably overnight, in the refrigerator.
- Drain the soaked chickpeas thoroughly.
- Combine the drained chickpeas, 1 cup packed fresh cilantro, 1/2 cup finely chopped onion, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of olive oil in a food processor. Process until the mixture resembles a coarse meal. Do not over-process.
- Divide the chickpea mixture into 16 equal portions. Shape each portion into a 1/2-inch thick patty.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Add 5 falafel patties to the skillet. Cook for 3 minutes per side, or until golden brown and crispy.
- Repeat steps 6 and 7 with the remaining patties, adding more oil as needed between batches.
- Serve your delicious, homemade falafel immediately with your favorite tahini sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
7g
Carbs
5g
