Have you ever had falafel? What? Why not? Ok maybe you have. But, this falafel is so refreshing. It tastes so green, fresh, and delicious. When I saw the gorgeous green color of these beautiful patties on Gimme Some Oven, I knew I had to make them. This particular version of falafel has tons of fresh herbs which give the raw patties an amazing green color.
6 cloves garlic, peeled
1 (15-ounce) can chickpeas (a.k.a. garbanzo beans), rinsed and drained
1 1/2 cups fresh parsley leaves, tightly-packed
1 cup fresh cilantro leaves, tightly-packed
1/2 cup diced white or red onion
1/3 cup white whole wheat flour (or all-purpose flour)
1 tablespoon fresh lemon juice
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
4-5 tablespoons grapeseed oil (or another high-heat oil, such as canola or vegetable)
for serving: pita bread, chopped Romaine lettuce, thinly-sliced red onions, diced tomatoes, tzatziki sauce and/or hummus
(Note: This recipe requires 10 minutes prep time, plus 1-2 hours time to chill the falafel before cooking.)
Add garlic, chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, salt, cumin and black pepper to a food processor. Pulse until smooth and evenly mixed, stopping partway through to scrape down the sides of the bowl if needed. Transfer mixture to a bowl and cover with plastic wrap, so that the plastic is directly touching the top of the mixture (so that no air can enter. Refrigerate for 1-2 hours or until chilled.
Lay a large sheet of parchment paper out on a work surface. Remove the bowl with the chilled falafel mixture. Then measure out 2 tablespoons of the mixture, and roll the mixture into a ball with your hands. Place the ball on the parchment paper, and gently flatten the ball slightly with your hand so that it is a little under 1/2-inch thick thick. Repeat with the remaining mixture until all of the falafel disks are prepared.
Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. (If you add a drop of water to the oil, it should sizzle.) Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the disk are browned. Transfer to a paper-towel lined plate. Then repeat with the remaining falafel disks, adding extra oil to the pan if need be.
When all of the falafels are cooked, remove the pan from the heat. Then serve the falafel warm however you’d like. (You can eat the falafels plain, served with hummus or tzatziki, in a salad, in a gyro, or in a simple pita sandwich as pictured above. To make the pita sandwich, fill half a pita with chopped lettuce, red onions, diced tomatoes, a few falafel, and then top with tzatziki sauce or hummus.)