About the Recipe
1 can chickpeas, drained and rinsed
1 small onion, finely chopped
1 bunch parsley, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
2 teaspoons cumin
1 ½ tsp salt
1 teaspoon ground coriander
¼ tsp pepper
Transfer the drained chickpeas to a large bowl. Use a potato masher to mash the chickpeas until they form a chunky paste.
Add the onion, parsley, garlic, flour, cumin, salt, coriander and pepper to the chickpeas. Mix this together with your hands for a few minutes, until it comes together. To tell if its done, form a ball with a small handful of the mixture. If it holds together, you’re good.
Use your hands to form the falafel into patties and place them on a chopping board. Each pattie should be 2 tablespoons. Pack them as tightly as possible
Pour ½ inch of vegetable oil in a large pan. Heat the oil over medium heat. Use a slotted spoon to gently place the falafel in the oil. Fry for 3-4 minutes per side, until the falafel is golden and crunchy. Carefully remove falafel with slotted spoon and place on a paper towel-lined plate. Sprinkle with a pinch of salt