Cooking With Bwog: Chickpea Falafel
Written by Iga Szlendak
Crisp on the outside and fluffy on the inside, falafel is arguably one of the best vegan meals. Though it is oftentimes served in a pita wrap or atop a bed of greens, these falafel balls are light enough that they can be eaten completely on their own, making for the perfect midnight snack.
Chickpea Falafel, adapted from Epicurious
15 oz cans chickpeas
1/4 red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
1/2 tsp cayenne
1 tsp cumin
1 tsp baking powder
1/2 cup flour
1/4 cup vegetable oil for frying
Rinse and drain canned chickpeas.
Place the drained, uncooked chickpeas along with onions, parsley, cilantro, salt, cayenne, garlic, and cumin in a blender. Process until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding its shape!
Place the mixture in a bowl and sprinkle in the baking powder. Begin to add the flour, 2 Tbsp at a time, until the dough is cohesive enough to form a small ball.
Form the chickpea mixture into balls about the size of walnuts.
Heat oil in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Serve with hummus, tahini, or yoghurt sauce on the side.
Image via Bwog Staff
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