Falafel

This version is a bit different from most, in that it uses 3 different types of chickpeas, dried, canned, and flour. They fry up nice and crunchy with a light texture inside. If you want, they may be more heavily spiced, with more garlic, cumin, coriander or a bit of harissa.

Falafel

1 cup dry chickpeas

1 can chickpeas (540 ml) drained

1/2 small onion

1 cup chickpea flour (gram flour)

1 tbsp crushed garlic (more if you like)

1 oz lemon juice

1/2 tsp cumin

1 cup finely diced parsley (cilantro, or mint can be substituted)

1 tsp salt

Directions

Soak the chickpeas overnight.

In a food processor pulse the soaked chickpeas until broken to small uniform pieces. Remove from food processor, place in a bowl.

Add the can of chickpea and the onion to the food processor, pulse until smooth.

Add to the bowl. Mix in the garlic cumin,, and lemon juice

Stir in the chickpea flour, then add the parsley and salt.

Form into small patties and fry in oil.