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"Falafel is made with chickpeas and sometimes fava beans that are loaded with flavorful fresh herbs and seasonings which give them their famous rich green color and earthy spice. Crispy on the outside and soft and fluffy on the inside, this falafel recipe is packed with fresh herbs, garbanzo beans, and plenty of spices then shaped into balls and pan-fried until perfectly crisp and ultra-tender. They’re then fried to a crisp golden brown with a tender, soft interior. Falafel is a widely popular recipe, most notably in the Middle East where it’s enjoyed as breakfast, lunch, dinner, and as a fried snack. "
Cooking Vessel SizeDutch Oven, Food Processor, Large Mixing Bowls, Candy Thermometer, Cookie Scoop
- 2 cups Dried Chickpeas
- 1 cup Cilantro Leaves
- 1/2 cup Mint Leaves
- 1/2 cup Italian Parsley
- 1 teaspoon Ground Cardamom
- 1 teaspoon Coriander
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 5 Cloves Garlic
- 1 teaspoon Baking Powder
- 1 tablespoon All Purpose Flour
- Vegetable Oil
Measure dry garbanzo beans into a large bowl and cover with cold water. The water should be above the garbanzo beans by 3-4 inches. Allow beans to soak for 18-24 hours until tripled in size.
Drain and rinse the soaked garbanzo beans. Transfer to a food processor.
Visit https://amandascookin.com/falafel/ for full printable recipe.
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