These Vegan Falafels have a delicious crispy outside and a soft herby chickpea interior are a delicious twist on the Middle Eastern classic.
Author Happy as a Yam Recipes
1cupDried chickpeas Soaked overnight
1cupfresh cilantro, parsley, or mint leaves, or preferably a mixture of all three , roughly chopped
6green onions, roughly chopped
3medium cloves garlic, minced
2tspkosher salt, plus more for seasoning
4cupsvegetable oil, for frying(Approx.)make sure you have enough to cover your falafels
Combine chickpeas(soaked and drained), herbs, scallions, garlic, cumin, coriander, chickpea flour, baking soda, and salt in the food processor. Pulse until chickpeas have a gritty yet homogenous mixture.
Place in refrigerator for 30 minutes to allow time for more starches to work their magic, so they retain their shape.
Start forming your falafel balls into 2 inches in diameter. Put enough oil into saucepan to cover the falafels and heat over high heat until oil reaches 375Ãƒâ€šÃ‚Â°F. Carefully lower chickpea balls into oil one at a time with a fork so as not to splash or crowd them. Cook in batches if necessary. Cook until well browned, about 4 minutes. Transfer cooked chickpea balls to a paper towel-lined plate.