Falafels with Fresh Herbs

Main Dishes | Jewish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Falafels with Fresh Herbs

Ingredients

Fresh Cilantro - 1 bunch
Chickpeas - 8.5 oz
Onion - ½ head
Chili Pepper - 1 piece
Garlic - 1 clove
Chopped Parsley - ½ cup
Chickpea Flour - 3 tablespoons
Salt - 2½ teaspoons
Baking Powder - 1 teaspoon
Ground Cardamom - 1 teaspoon
Ground Cumin - ½ teaspoon
Vegetable Oil - 4 cups
Cabbage - 10.6 oz
Pomegranates - to taste
Tomatoes - to taste
Pita bread - to taste
Tahini - to taste

Step by Step guide

Step 1

Pulse the chickpeas in a food processor for 1 minute (the mixture should resemble finely ground nuts, with a coarse texture and some larger pieces). Transfer to a large bowl.

Step 2

Coarsely chop the onion, chili, garlic, cilantro, and parsley in the food processor. Mix with the chickpea mixture, add chickpea flour, salt, baking powder, cardamom, and cumin. Form balls the size of ping pong balls.

Step 3

Pour oil into a heavy pot to a depth of 7-8 cm. Insert a cooking thermometer into the pot and heat the oil to 165°C. Drop the falafels into the oil in batches and fry for about 5 minutes until a dark brown crispy crust forms. Transfer to paper towels and let sit for 5 minutes. Serve the falafels with salad, tahini sauce, and pita.