LHP118's CookBook

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Recipe of the Month

First Recipes

Crispy Falafels ⭐️⭐️⭐️⭐️⭐️

# Mediterranean #Appetiser #Main #Snack

Serves: 20 falafels

Prep Time: 10 mins (Chickpeas Soaking Time: 1 d)

Cooking Time: 30 mins

Ingredients:

2 cups dry chickpeas soaked overnight (see notes for canned chickpea sub), 350 g
1 red or white onion
1 tbsp fresh dill totally optional! Feel free to use dried herbs. Parsley and cilantro work too!
1 1/2 tsp cumin seed powder
1 tsp salt
6 tbsp flour I used all-purpose
1/2 tsp baking soda
3 tbsp nutritional yeast for flavour (feel free to leave out and adjust salt to taste)
3 tbsp sesame seeds for coating (optional)
Neutral oil for cooking (I used canola)

Spicy Garlic Dip (Makes around 3/4 cup)

Method:

Steps (Baking option in notes)
Wash chickpeas thoroughly. Place chickpeas in a container with water. Soak the chickpeas overnight. They will double in size.
Drain water from the chickpeas. Place the chickpeas, onion, and fresh dill/herbs (if using) in a food processor until throughly combined.
Transfer the chickpea mixture into a bowl. Mix in the cumin, salt, flour, baking soda, and nutritional yeast (if using). Mix until well combined. Feel free to adjust salt, to taste.
If using sesame seeds, place them in a shallow plate.
Shape the falafels into patties. Place falafels in the sesame seeds and coat. Pat down the falafels to ensure the sesame seeds stick.
Heat a pan with oil. I used a cast iron pan. Once hot, place the falafels and cook for a few minutes on each side until golden brown and crisp.
Drain excess oil from the falafels.
Enjoy while hot with the garlic dip (recipe below) or other dipping sauce of choice!

Place all ingredients in the blender. Blend until thick! Feel free to adjust seasoning according to desired taste. Mix in some sriracha if you want some spice!