As seen on Budget Bytes
I've never had falafel before making this recipe, but lately I've been trying to expand my tastes. So when I came across this recipe, I knew I had to try it.
These flavor-packed vegetarian patties are delicious- crispy on the outside and creamy on the inside. Healthy and simple, too! The recipe does call for refrigerating the mixture for four hours before cooking, so keep that in mind.
Falafel is traditionally deep fried, but to keep these healthy, this recipe uses a small amount of oil or cooking spray to pan fry instead. The falafel can be served as is topped with tzatziki sauce, atop a salad, or stuffed into some pita bread.
Ingredients
2 15-oz. cans garbanzo beans, drained and rinsed
½ med. red onion, chopped into large pieces
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
½ tsp cayenne pepper
1 tsp cumin
1 tsp baking powder
½ cup flour
Oil or cooking spray
Tzatziki sauce, for serving
Directions
Place the garbanzo beans, onion, parsley, cilantro, garlic, salt, cayenne pepper and cumin in a food processor. Process until a paste forms, scraping down the sides as necessary. Some chunks in the paste are okay.
Place the paste in a large bowl. Stir in the baking powder. Stir in the flour, two tablespoons at a time, until the paste becomes dry enough that it doesn't stick to your fingers. Refrigerate at least 4 hours.
Form the paste into patties, approximately two tablespoons each. Heat the oil or cooking spray in a frying pan over medium-high heat. Cook until crisp and brown, then flip the patties over and repeat. Serve warm.
Hello! Yum!
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