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Best Falafel Recipe
by Javaneh Hemmat
Mastering the art of a Mediterranean plate. Today, we’re indulging in our classic hummus drizzled with evoo, a sprinkle of peppers and chopped parsley with homemade falafels made with our Marrakech spice blend. Trust us, this will be on repeat!
Category
Appetizer
Servings
4
Prep Time
15 min
Cook Time
30 min
Ingredients
- 1 Cup dry chickpeas; soaked in water overnight in cold water
- 1/2 Red onion
- 4-5 Tablespoons parsley
- 4-5 Tablespoons Cilantro (optional)
- 3-4 Cloves garlic
- 1 Tablespoon Marrakech
- 1 Teaspoon baking powder
- 2-4 Tablespoons Chickpea flour or all purpose flour
- 1 Teaspoon sea salt
- Oil for frying
Directions
- Soak the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, rinse and then drain.
- In a food processor, place the chickpeas, red onions, parsley, cilantro, garlic, and Marrakech spice blend, baking powder, flour and salt. Process until you get an even fully incorporated mixture.
- Form the chickpea mixture into balls. Your falafels need to be free of moisture. If they seem damp, roll them in flour till fully coated
- In a pan, heat 3 inches of oil to 375ºF and fry the falafel balls to golden brown.
- Drain on paper yield and serve as side dish, add to buddha bowls, or just enjoy and a snack!
Notes
