These falafels are packed with protein and herbs! They go great on salads or dipped in hummus!
- 2 cups garbanzo beans rinsed
- 1.5 bunch parsley
- 1 ea yellow onion small
- 6 cloves garlic roughly chopped
- 3 tsp cumin powder
- 3 tsp salt
- 2 tsp coriander powder
- 2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp baking soda
- 2 tsp lemon juice
- 2 tbsp sesame seeds
- 2-4 tbsp all purpose flour
- vegetable oil for frying
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Drain the garbanzo beans from the water and dry completely with a kitchen towel
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Transfer the garbanzo beans along with all other ingredients except for sesame seeds and flour into a food processor. Pulse the mixture until it breaks down. You don't want it to become a paste - instead have chunks of chickpeas running through it. (see picture)
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Transfer the falafel mixture to a bowl, add the sesame seeds, and add 2 tbsp flour. Stir to combine. If the mixture doesn't hold it's shape add the remaining 2 tbsp flour and stir to combine. Allow the mixture to sit for 10 minutes, then form patties. (Tip: Form into balls and squish slightly until 1 1/4 inch in diameter.
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Heat an inch of oil into a nonstick skillet over medium heat
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When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd.
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Let the falafel cook for 3-4 minutes per side. (patties may require more or less time depending on their size)