Falafel
Photo: Ditte Isager
These crispy nuggets of falafel are the perfect afternoon snack.

Makes 24 balls









Ingredients

  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tbsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder

Directions

Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.

Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

NEXT STORY

Comment

LONG FORM
ONE WORD