Falafels

They taste great, but it takes time to make. If you find the powder in the shop, save yourself the work.

20 falafels

Ingredients

• 2 cans (15 oz. each, 250 g dried total) chickpeas
• 1/4 red onion
• 1 handfull fresh cilantro (about 1/4 bunch)
• 1 handfull fresh dill (about 1/4 bunch)
• 4 cloves garlic
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp baking powder
• 1/2 cup flour (chickpea if possible)
• 1/4 cup neutral cooking oil for frying

Recipe

1. Drain & rinse chickpeas in a colander.
2. Food processor or hand-blender (or morter if you’re crazy like me): chickpeas, red onion, cilantro, dill, salt, cayenne, garlic, cumin. Process until chunky.
3. By hand, add baking powder and flour, 2 tbsp at a time, until cohesive enough to form patties.
4. Make patties (2 tbsp each) into balls, then flatten.
5. Keep in the fridge for at least 1 hour before cooking for flavours to blend.
6. Keeps in the fridge for 3 days at least. Freezes well.
7. Heat oil in a pan but not too high, cook on each side for 4 minutes (?).

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from budgetbytes