1 cup dried chickpeas or 16 can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 of fresh parsley, chopped
1 coriander
1 cumin
2 flour
Salt
Pepper
Oil for frying
DIRECTIONS
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper to taste in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together well. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees F / 180 degrees C until golden brown for 5-7 minutes
Let’s Talk Nutrition:
Plant-Based Protein: Falafel is made from chickpeas (garbanzo beans), which are high in protein. Protein is necessary for muscle, immune, and tissue repair. Vegans and vegetarians can get protein from falafel.
Nutrient-Rich: Chickpeas are high in dietary fiber, which aids digestion, manages blood sugar, and causes fullness. Parsley, coriander, and cumin add flavor and health benefits. For instance, coriander is antioxidant.
