Falafels with Fresh Herbs
Main Dishes • Jewish
Description
Falafels with Fresh Herbs
Ingredients
- Fresh Cilantro 1 bunch
- Chickpeas 10 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 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!