Falafels

Ingredients

  • 4 cups cooked chickpeas (or 2 cans, drained)
  • 4 cloves garlic, minced
  • 1/4 cup parsley (packed), minced
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • few dashes of cayenne pepper
  • 1/2 cup finely minced onion (or 6 minced scallions)
  • 1/3 cup flour
  • oil for frying

Method

  1. Combine all ingredients except flour, and process or mash until combined
  2. Add flour, and stir until combined
  3. Heat a heavy skillet; add about 3 tablespoons of oil
  4. Drop tablespoonfuls of batter into the skillet, flattening slightly
  5. Saute for about 10 minutes each side, until golden and crisp (add more oil if needed)
  6. Drain on a plate lined with paper towels; keep warm at 300 deg F if necessary

Notes

Can store the batter in a tightly covered container in the fridge for several days.