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?Foolproof oil-free falafels? I often hear from people that their falafels won’t hold together and don’t come out right. I’ve always had good luck with this recipe. They’re a little different in that they’re oil-free but I still find them very tasty. Happy Thursday friends.?
?Recipe: Soak 2-1/2 cups chickpeas (dry) overnight. In non stick pan, cook 2 small, finely chopped onions and 4 minced garlic cloves in a little broth or water until onions turns slightly golden and start to stick to pan. (Or you can use olive oil if preferred.) Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp chili powder, pinch cayenne. Cook another minute. In a food processor, pulse soaked chickpeas until very fine (but not so much that they turn into creamy hummus texture). Transfer minced chickpeas to a large bowl and add the cooked onion/garlic/spice mixture, juice 1 lemon, 1/2 tsp baking powder, 3/4 cup chickpea flour, 1/2 cup finely chopped cilantro leaves, salt + pepper to taste. Mix well and add 1/2 cup water. Keep mixing until dough-like consistency. If dough feels too thick, add more water. Form into equal-sized patties or balls. (It should make about 12-15 falafels.) Bake on lined baking sheet at 400F for 15 minutes. Then flip and bake another 8-10 minutes until slightly golden. .
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