- 1 can chickpeas (15 ounces) drained & rinsed
- 1/2 small red onion peeled & quartered
- 4 cloves garlic peeled
- 1/3 cup fresh flat leaf parsley packed
- 1/3 cup fresh cilantro packed
- 1/4 all purpose flour
- 1 lemon
- 1 teaspoon baking powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt and pepper to taste
- 1/4 cup vegetable oil
Zest and juice the lemon. In a large food processor add chickpeas, red onion, garlic, parsley, cilantro, flour, mint, 1 tablespoon lemon juice, 1 teaspoon lemon zest, chili powder, baking powder, cumin, salt, and pepper.
Pulse until the mixture is coarse but not mushy. Scoop out 2 tablespoon round balls and slightly flatten to form patties. If the mixture will not hold together stir in a little more flour.
Add vegetable oil to a large 12-inch skillet and set over medium-high heat.
When the oil is hot add the falafel patties to the oil and cook until golden brown, flip the falafel and cook until the other side is golden brown.
Remove from the oil and place onto a paper towel lined plate. Continue cooking until all your patties have been made.
If you run out of oil add a little more vegetable oil to the pan and finish making your falafel patties.
Saturated Fat: 3g
Vitamin A: 206%
Vitamin C: 3%