Chickpea Falafels with Tomato and Cucumber Salad
Servings 36 pieces
Ingredients
For the tomato and cucumber salad:
- 2 tbsps fresh-squeezed lemon juice
- 3 tbsps extra virgin olive oil
- 3 tbsps fresh parsley finely minced
- 2 medium roma tomatoes seeded and diced
- 3 Persian cucumbers diced
- 1 small red onion sliced
- Salt and pepper to taste
For the falafels:
- 1 lb dry chickpeas soaked in water overnight and drained
- 1 small onion roughly chopped
- 3 garlic cloves finely chopped
- ¼ cup fresh cilantro roughly chopped
- ¼ cup fresh parsley roughly chopped
- 2 tsps ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp all-purpose flour
- 2 tsps baking soda
- Vegetable oil for frying
Instructions
- To prepare the salad, whisk together lemon juice, olive oil, and parsley. Toss with tomatoes, cucumbers, and red onion. Season with salt and pepper. Keep cool until ready to serve.
- To make the falafels, combine chickpeas, onion, garlic, cilantro, parsley, spices, salt, and pepper in the bowl of a food processor. Pulse until blended, but not pureed. Transfer to a mixing bowl. Add baking soda and flour, and mix well. Refrigerate mixture for at least one hour. Form falafel mixture into one-inch balls with wet hands or cookie scoop.
- Heat oil in a stainless steel saucepan over medium heat. Gently lower falafels into hot oil and fry until they are golden brown. Reduce the heat if the falafels get dark too quickly and do not cook inside. Drain on a paper towel.
- Serve with tomato and cucumber salad, pita, and your favorite condiments (tahini-yogurt, harissa, or pickles).
