FRESH HERB FALAFEL
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Provided by Sarit Packer
Categories Low Fat Kid-Friendly Chickpea Healthy Low Cholesterol Vegan Cilantro Parsley Bon Appétit Wheat/Gluten-Free Small Plates
Yield 8 Servings
Number Of Ingredients 15
Steps:
- Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
- Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong-size balls.
- Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.
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