Feisty Falafel
Recipe type: Lunch
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ pound dried chickpeas
  • 2 Oz. picked fresh cilantro, parsley, or mint leaves
  • 6 scallions, white and pale green parts only, sliced
  • 2 medium cloves garlic, minced
  • 1 small hot pepper - seeds removed, diced.
  • 1 Tsp. ground cumin
  • ½ Tsp. ground coriander seed
  • ½ Tsp crushed red pepper
  • ½ Tsp ancho chile powder
  • 2 Tsp.salt, plus more for seasoning
  • 2 to 3 cups vegetable oil, for frying
  1. Rinse chickpeas and place in a large bowl.
  2. Cover with cold water, enough to allow the chickpeas to triple in volume.
  3. Cover and let stand at room temperature overnight.
  4. The next day, drain, rinse, and carefully dry chickpeas in a salad spinner.
  5. Combine chickpeas, herbs, pepper, scallions, garlic,and salt in a food processor.
  6. Pulse until chickpeas are very finely minced,
  7. A handful of the mixture squeezed into a ball should hold together.
  8. If not, process a little more or add some breadcrumbs.
  9. Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes
  10. This will help the balls retain their shape better once formed.
  11. Scoop out heaping spoonfuls of the mixture into your hand.
  12. Gently shape each into a ball and place them on a clean plate.
  13. Fill a deep cast iron or nonstick skillet with ¾ inch of oil
  14. You can use a deep fryer, just follow its instructions. .
  15. Heat oil over high heat .
  16. Carefully lower balls into oil one at a time, allowing space between each ball.
  17. Allow to cook until well browned on bottom side.
  18. Then flip until browned on second side.
  19. About 4 minutes total.
  20. Transfer cooked chickpea balls to a paper bag–lined plate.
  21. Season with salt.
  22. Repeat with remaining balls..
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/feisty-falafel/