About This Recipe:
I love a good falafel platter, but they can be hard to come by in my current neighborhood in New Jersey. I am calling these “falafel” patties, because according to Google, legit falafels cannot EVER be made with canned chickpeas. However, they are very similar to falafels in terms of the ingredients, texture, and flavor. If you despise cilantro, you can use double the amount of parsley instead. These would be great as an appetizer, on top of a salad, or in a pita sandwich.
Enjoy!
Ingredients (4 servings)
-30 oz canned chickpeas, rinsed and drained
-1 small onion, quartered
-4 garlic cloves
-1 cup fresh parsley
-1 cup fresh cilantro
-1 lemon, juiced
-1 tsp paprika
-1 tsp cumin
-Vegetable oil
-Salt and pepper
Instructions (30 minutes)
1. In a food processor, add in the chickpeas and pulse until finely ground. Transfer to a large bowl.
2. Mince the garlic in the food processor, and then add in the onion, parsley, and cilantro. Pulse until everything is finely chopped. Add to the chickpeas.
3. Add in the lemon juice, paprika, and cumin to the chickpea mixture, and season with salt and pepper. Mix until evenly incorporated, and then form 10-12 chickpea patties.
4. Heat 2 tbls of vegetable oil in a large pan over medium high heat, and cook the patties for 3-4 minutes per side until golden brown. Flip very gently so that the patties do not break.
The Corporate Cookbook 