Ingredients
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4 garlic cloves
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2 (15 ounce) cans chickpeas, rinsed and drained
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1/2 cup onion, minced
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2 teaspoons cumin (I usually add a bit more for stronger flavor)
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1 teaspoon turmeric
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1 teaspoon salt
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3 dashes cayenne pepper
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1/4 cup fresh parsley, chopped and packed
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1/4 cup water
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1 tablespoon lemon juice
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1/3 cup flour
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oil, for pan frying (I use olive oil which works great)
Instructions
- Place all ingredients except flour in a food processor.
- Blend until the consistency is uniform.
- Thoroughly mix flour into the felafel batter with a spoon.
- Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
- Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
- Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
- Keep warm in a 300 degree oven if not serving immediately.
- ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.