Green Falafel

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Green Falafel

Yield 4

4 falafel balls is a serving.

ingredients

• 1 cup dried chickpeas, soaked overnight
• ½ cup yellow onion, roughly chopped
• 1 large bunch of fresh parsley, roughly chopped
• 1 large bunch of fresh cilantro, roughly chopped
• 1 small green chile pepper, such as serrano or jalapeño
• 3 garlic cloves
• 1 teaspoon ground cumin
• ½ teaspoon ground cardamom
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chickpea flour, plus more as needed
• ½ teaspoon baking soda
• 1 to 2 teaspoons water or lemon juice, as needed
• Avocado oil, for frying or baking

Instructions

1. Drain and rinse the chickpeas, then place them in a food processor. Add the onion, parsley, cilantro, chile pepper, garlic, cumin, cardamom, salt, and pepper. Pulse several times until the mixture resembles the texture of coarse sand.
2. Transfer the falafel mixture to a large bowl. Stir in the flour and baking soda. Cover and refrigerate the mixture for 30 to 60 minutes.
3. Use your hands or an ice cream or falafel scoop to form the falafel into 16 balls or patties. If you find the dough is too wet, you can add another tablespoon of flour. If it's too dry and crumbly, add the water a little at a time.
4. Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden. Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with the Perfect Green Tahini sauce as well.

Nutrition Facts

Calories

123

Fat

5 g

Sat. Fat

1 g

Carbs

17 g

Fiber

5 g

Sugar

2 g

Sodium

521 mg

Protein

5 g

Cholesterol

0 mg

Net carbs

12 g