Type
Main Course
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
30
Ingredients
- 2 cups Chickpeas (rinsed, drained and patted dry)
- 1/3 cup chopped parsley (or sub cilantro)
- 4 cloves garlic, minced or garlic powder
- 2 medium shallots or onion
- 2 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)
- 1 1/2 tsp cumin (plus more to taste)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1 healthy pinch each cardamom and coriander (optional)
- 1 tsp of lemon juice
- 3-4 Tbsp all-purpose flour or bread crumbs
- 3-4 Tbsp avocado oil for cooking (or sub any neutral oil with a high smoke point)
Directions
- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough.
- Move to mixing bowl and add flour/bread crumbs 1 Tbsp (~8 g) at a time until no longer wet and you can mold the dough into a ball without it sticking to your hands.
- Cover and refrigerate for 1-2 hours or freezer for 45 minutes to firm up before cooking.
- Once chilled, scoop out rounded Tablespoon amounts and form into small pancakes.
- Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp (30 ml). Swirl to coat. OR for NO OIL OPTION: Heat skillet without oil.
- Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be.