Falafels

By Tingrin3

Ingredients

• Ingredients
• 2 cups chickpea flour
• 2 teaspoons baking power
• 1 small onion, coarsely chopped
• 1 tablespoon garlic, chopped
• 1 cup fresh Italian parsley, coarsely chopped
• 1 cup fresh cilantro, coarsely chopped
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1/2 teaspoon red pepper flakes
• Salt and ground pepper to taste
• 3/4 cup cold water
• Olive oil for frying

Preparation

Step 1

Preparation
Combine all of the ingredients in a large bowl. Refrigerate for about 15 minutes. Roll the falafel mixture into a ping-pong-ball size. Pour 1/4 inches of olive oil in a large pan. Heat the olive oil. Carefully slip a few falafels at a time into the hot oil. Fry until falafels are crusty and dark brown on all sides. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Serve with garlic asparagus, baby arugula leaves lightly coated with olive oil and lemon juice and Israeli chopped salad.

Serving Size
Make 24 falafels