For Falafels Nigths: Falafels 1 (15-ounce) can chickpeas, drained and rinsed 1 tablespoon minced garlic 1 medium onion, finely chopped 2 tablespoons finely chopped fresh parsley 1 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon kosher salt Freshly ground black pepper, to taste 2 to 3 tablespoons all-purpose flour 1 1/2 cups vegetable oil, more as needed 1)Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well. 2)Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste. 3)Form mixture into pingpong-sized balls. Slightly flatten. 4)Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce. www.thespruceeats.com/quick-and-easy-falafel-recipe-2355861
For Falafels Nigths:
Falafels
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon minced garlic
1 medium onion, finely chopped
2 tablespoons finely chopped fresh parsley
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
2 to 3 tablespoons all-purpose flour
1 1/2 cups vegetable oil, more as needed
1)Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
2)Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
3)Form mixture into pingpong-sized balls. Slightly flatten.
4)Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.
www.thespruceeats.com/quick-and-easy-falafel-recipe-2355861