Falafel
from Nora Cooks
Ingredients
2 15-oz canned chickpeas, drained and rinsed, OR 3 cups cooked
8 cloves garlic, peeled
4 tablespoons raw cashews
3/4 cup fresh parsely
1 tablespoon cumin
1/2 teaspoon salt
3-6 tablespoons all purpose flour
3-4 tablespoons oil for cooking, optional
Instructions
Drain and rinse the chickpeas, and pat them dry with paper towels or a clean tea towel.
Add the garlic and cashews to a food processor and pulse a few times to chop them. Do not blend them up, you just want them chopped. Now, add the chickpeas, parsley, cumin and salt and pulse a few more times, scraping the sides as needed until combined. You want a crumbly dough, not a smooth paste.
Now, add in 3 tablespoons of flour and pulse again until combined. You should have a dough at this point that you can shape into balls without it sticking to your hands. If it's still too sticky, add more flour, 1 tablespoon at a time.
Scoop out about 2 tablespoons at a time and shape into a ball, then slightly flatten into a disc. Repeat until all the dough is used; you will have about 12 discs.
To pan fry: Heat a large, non-stick skillet to medium heat and add the oil (or omit for oil free). Add the falafel discs and cook for 3-4 minutes. Flip, and cook for 3-4 minutes more. Remove and serve.
To bake: Line a baking sheet with parchment paper or a silicone mat and pre-heat the oven to 350 degrees. Add the falafel discs and bake for 15 minutes, then flip and bake 10 minutes more