Another way to use your leftover dill. I love falafel considering they are vegan. I’m a proud meat eater. But falafel taste so good, something about the spices and herbs combined together and they are pretty healthy, if you made them yourself. The ones from the restaurant usually deep fried, I mean if it was your cheat day, go ahead and get some. But a moment on the lips, a lifetime on the hips.
So I made my self falafel, there are other options to cook these healthier. Baking them would be the easier options, but I never successfully baked falafel cause I always was too hungry to wait them baked. So I pan fry them with a little oil than deep frying and they turned out great. And not so much calories to burn later in the gym.
Ingredients:
1 cup dried chickpeas, soaked overnight
1/2 cup onion -roughly chopped
1 cup fresh parsley -roughly chopped
1 cup fresh dill -roughly chopped
1 small jalapeno pepper
3 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
Cooking oil for frying
Instructions:
- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size. Drain and rinse the chickpeas the next day.
- In a food processor add the onion, parsley, dill, pepper, garlic, cumin, salt, coriander and black pepper. Pulse the food processor several times until the greens are finely chopped.
- Add the chickpeas and pulse until the mixture resembles the texture of coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Use your hands to form the falafel into balls or patties. If the mixture is too wet, add another tablespoon of chickpea flour. If it’s too dry and crumbly, add a teaspoon or two of water or lemon juice.
- Once the falafel are formed, pan fry the falafel with some cooking oil using a large skillet. Avoid crowding the falafel in the saucepan, fry them in batches if necessary. Fry them for about 2-3 minutes or until golden on the outside. Make sure you don’t overcook them.
- Serve the falafel immediately, while warm and crispy on the outside. They’re perfectly served with yogurt sauce.