Ingredients
15ozchickpeas,(1 can) drained and rinsed
½small red onion,peeled and quartered
4clovesgarlic,peeled
⅓cupfresh flat leaf parsley,packed
⅓cupfresh cilantro,packed
¼cupall purpose flour
1lemon
1tspbaking powder
1tspcumin
½tsp*chili powder,(see Recipe Notes for recipe)
½tspsalt
pepper,to taste
¼cupvegetable oil
Preparation
Zest and juice the lemon. In a large food processor add chickpeas, red onion, garlic, parsley, cilantro, flour, 1 tablespoon lemon juice, 1 teaspoon lemon zest, baking powder, cumin, chili powder, salt, and pepper.
Pulse until the mixture is coarse but not mushy. Scoop out 2 tablespoon round balls and slightly flatten to form patties. If the mixture will not hold together stir in a little more flour.
Add vegetable oil to a large 12-inch skillet and set over medium-high heat.
When the oil is hot, add the falafel patties to the oil and cook until golden brown, flip the falafel and cook until the other side is golden brown.
Remove from the oil and place onto a paper towel-lined plate. Continue cooking until all patties have been made.
Serve and enjoy.
