Ingredients
- 1 can chickpeas (15 ounces) drained and rinsed
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh cilantro finely chopped
- 1/3 cup onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon fine sea salt
- 1 pinch ground black pepper
- 1 pinch cayenne pepper optional
- 1/3 cup all-purpose flour
- Oil for frying
Instructions
- In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and optional cayenne. Pulse until the mixture is well combined but still has a slightly coarse texture.
- Sprinkle the flour over the chickpea mixture and pulse a few more times until the mixture can hold together when pressed.
- Shape the mixture into small patties, about 2 tablespoons each, and lightly press to flatten.
- Heat oil in a pan over medium-high heat. Fry the falafel patties in batches until golden and crispy, about 3 minutes per side. Drain on paper towels.
