Panfried Falafel With Cumin And Garlic
These homemade falafel patties are bursting with bold flavors, combining chickpeas, aromatic onions, and fresh parsley. Each crispy and golden-brown patty is a delightful bite of Middle Eastern cuisine. The aromatic blend of cumin, garlic, and red pepper flakes adds a perfect kick to these savory treats. Enjoy this vegetarian delight as a tasty snack or a satisfying meal.
— Constant Cookbook
Ingredients
- Salt, to taste, plus 3/4 tsp.
- 1 1/2 cups dried chickpeas
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 cup packed fresh flat-leaf parsley leaves
- 1 tsp. baking powder
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes
- 3 Tbs. olive oil, or as needed
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the chickpeas and cook until slightly softened but still very firm in the center, about 10 minutes. Drain the chickpeas and let cool slightly.
- In a food processor, combine the chickpeas, onion, garlic and parsley and process until coarsely pureed. Transfer the mixture to a bowl and stir in the baking powder, cumin, the 3/4 tsp. salt and the red pepper flakes. Refrigerate the mixture until cold, about 1 hour.
- In a large nonstick fry pan over medium-high heat, warm about 1 Tbs. of the olive oil. With wet hands, shape 1/4-cup portions of the chickpea mixture into patties about 3 inches wide. Place 3 or 4 patties at a time in the pan and cook, turning once, until browned on both sides, 4 to 6 minutes total. Repeat to shape and cook the remaining falafel, adding more olive oil to the pan as needed. Serve immediately. Makes 12 to 14 patties; serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Comments
No comments found.