Best Ever Falafels
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 eggs
- 2 tsp salt
- 1 tsp baking powder
- 1/4 cup chopped parsley
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tsp cumin
- 1 onion, diced
- canola oil for frying
- 1 tbsp canola oil
- 8 cloves garlic minced
- 3 cups chickpeas
- 1 tbsp tahini (or sesame seeds)
- 1.5 tsp coriander
- 1/4 tsp chilli flakes
- 1/3 cup flour (i used a gf all purpose mix but wheat flour
- Carbohydrate 433.516181659544 g
- Cholesterol 13.0666666600391 mg
- Fat 61.4439833334241 g
- Fiber 118.348180740145 g
- Protein 142.961426661564 g
- Saturated Fat 7.57048649930884 g
- Serving Size 1 1 recipe (1058g)
- Sodium 520.884166499918 mg
- Sugar 315.168000919399 g
- Trans Fat 9.702267666662 g
- Calories 2780 calories
In a medium-sized pan, heat the canola oil over medium heat. Add in the onions. Once the onions are soft and just starting to turn a golden brown, add in the minced garlic and cook for one extra minute. Remove from heat. In a high powered blender or food processor, place the onions, garlic, chickpeas, tahini, olive oil, eggs, salt, coriander, cumin, black pepper, and chili flakes. Pulse or blend on medium-low until well mashed. Dump blender/food processor contents into a large bowl. Stir in the chopped parsley, flour, and baking powder. Pour enough oil to cover the bottom of a frying pan. Heat to medium-high. Using a small cookie scoop, scoop the falafel mix into little balls in the pan. Flatten the tops slightly with a fork. Cook until the edges just start to turn brown. Flip and cook until the bottom just starts to turn brown. Remove to a paper-towel lined plate. Repeat with remaining mixture.
