The Perfect Falafel - Low Carb & Low Fat

Learn to make chickpea falafel the traditional way with multiple variations. Includes recipe, how to video and photo tutorial.

Recipe by Tori Avey
Source: toriavey.com

PIN IT

INGREDIENTS;

• 1 lb dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted garlic cloves)
• 1 1/2 tbsp flour or chickpea flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• Vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well

INSTRUCTIONS;

1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak � you will have between 4 and 5 cups of beans after soaking.
2. Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. NOTE: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
3. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
4. For Full Instructions, Please Visit >> toriavey.com

Share this post