Categories: Mediterranean
Ingredients
- 15.5 oz. can chickpeas, drained and rinsed
- 2 garlic cloves, smashed and peeled
- 1 small yellow onion, cut into 1-inch pieces
- 1/4 cup chopped fresh parsley
- 2 tbsp. chopped fresh mint
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp baking soda
- 3/4 tsp coarse salt
- Juice of 1 lemon
- 1 large egg, lightly beaten
- 3 tbsp. sesame seeds, toasted
- 1/2 cup safflower oil
- Israeli Chopped Salad (see recipe)
- For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine leaves, and/or tahini
Directions
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Put half the chickpeas in a food processor and pulse a few times, until coarsely chopped. Transfer to a large bowl.
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Add the remaining chickpeas to the processor, along with the garlic, onion, herbs, spices, baking soda, salt and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to the bowl of chopped chickpeas. Add the egg and sesame seeds and stir to combine. Cover and chill the batter in the fridge for 30 minutes.
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Heat a large skillet over medium heat. Add the oil. When it shimmers, drop heaping tbsp. of the batter into the skillet and gently press into 2-inch round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to a paper towel-lined plate to drain.
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Serve the falafel with the salad as well as the pita bread, sliced tomatoes, red onion, romaine leaves, and tahini.