I’m super picky about falafel. Why does cooking vegetarian mean it has to be really spicy or really bland? I’m not a vegetarian (yet), but i really appreciate vegetarian food when its done well. This recipe is really great. Its based on a recipe in a cookbook I’m getting rid of but i wanted to keep this recipe around.
- 1 (15 oz) can Chickpeas, drained
- 2 Garlic Cloves, crushed
- 2 TBSP chopped fresh Parsley
- 2 TBSP chopped fresh Cilantro (or Dill)
- 1 TBSP chopped fresh Mint
- 1 tsp Cumin
- 2 TBSP Bread Crumbs [i crushed up TLC Crackers and mixed in Wheat Germ. I’ve also used saltines]
- 1 tsp Salt
- Ground Black Pepper
- 1/4 Lemon
- Grape Seed Oil, for frying
- Grind up the chickpeas in a food processor until they are just smooth, then mix them with all the other ingredients until you have a thick creamy paste. Add pepper to taste.
- Using wet hands, shape the chickpea mixture into 8 rounds and chill for 30 minutes so they become firm.
- Meanwhile, heat about 1/4 inch of oil in a cast iron frying pan and fry the falafels a few at a time on medium heat. Cook each one for about 8 minutes, turning the falafels carefully just once.
- Drain the falafels on paper towels and fry the rest in batches, reheating the oil in between.
- Serve tucked inside warm pita bread with tomatoes and yogurt.