Homemade Falafel with Tahini-Yogurt

• Vegan

• Produce

  • 2 cups Chickpeas, dried
  • 1 small bunch Cilantro, fresh
  • 1 tbsp Coriander
  • 4 Garlic cloves
  • 1 Onion
  • 1 small bunch Parsley, fresh

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Cayenne
  • 3 tbsp Flour
  • 2 tsp Kosher salt

• Nuts & Seeds

  • 2 tsp Cumin

Found on littleferrarokitchen.com

Description

Ingredients

• 2 cups dried chickpeas
• 1 onion, cut in quarters
• 4-5 garlic cloves, peeled and roughly chopped
• 1 small bunch fresh parsley (about 1 cup)
• 1 small bunch fresh cilantro (about 1 cup)
• 2 tsp kosher salt
• 1 Tb coriander
• 1/2 tsp cayenne
• 2 tsp cumin
• 3 Tb flour
• 1 tsp baking soda
• 1/2 tsp baking powder

Directions

• Soak dried chickpeas overnight in a large bowl filled with water.
• The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
• In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
• Use a large spatula to mix the beans and herbs together. Add cumin, cayenne, salt, pepper and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
• Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, its ready.
• Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
• Carefully place the falafel in the hot oil. You can fit 4-5 in at once but dont overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
• The falafel should be crisp on the outside and soft on the inside. To make tahini yogurt, just ix tahini and Greek yogurt together.