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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 can(s) chickpeas drained & rinsed |
3 scallions finely chopped |
2 clove(s) garlic crushed |
1 teaspoon(s) cumin ground |
1 teaspoon(s) coriander ground |
1-2 tablespoon(s) mint (optional) chopped |
1 small egg lightly beaten |
salt |
freshly ground black pepper |
flour, for dusting |
oil for frying |
Directions:
1. Put the chickpeas, scallions, garlic, cumin, coriander, and mint, if using, in a food processor and pulse until the chickpeas are roughly copped. Add the egg and seasoning and blend until the mixture forms a coarse paste. Chill 1 hour to allow the mixture to firm up.
2. Form the mixture into 12 walnut-sized balls using floured hands, then lightly dust each ball in flour.
3. Heat 1 T of oil in a non-stick skillet and cook the falafel four at a time (adding more oil when necessary) 6 minutes, urning them occasionally, until golden all over. Drain on paper towels.
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