Easy Beansy Falafel

We make a batch of these falafel and freeze them for a quick snack or easy dinner.  After school, serve them with some fresh veggies and tahini or enjoy in a sandwich. On a hot summer day, these are terrific! 

Easy Beansy Falafel

1 3/4 cup dried chickpeas, soaked overnight & well-drained  

3 garlic cloves, peeled and crushed

1 onion, peeled & cut into 6 pieces

1 cup chopped cilantro

2 tablespoons Easy Beansy Spice Mix

1/2 teaspoon Baking Soda

1 Tablespoon lemon juice (lime is fine)

1 egg

Oil for frying

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Using a paper towel, dry the chickpeas.

Place all of the ingredients except for the oil in a food processor. Using the "pulse" option, pulse until the ingredients are minced - about 20 pulses. Be sure to scrape down the bowl halfway through to ensure that seasoning is evenly distributed. 

Taste the mixture and make any adjustments if necessary.

Put about 1 inch of oil in a sauce and heat over medium-high. Place a small amount of batter in the oil to check the temperature -- it should sizzle.

Using about a tablespoon of mixture, shape them into nuggets. Fry in small batches until browned (about 2 minutes) and then turn over for another 2 minutes. This is approximate as it depends on the heat of your oil. 

Eat immediately or enjoy at room temperature. Best served with tahini sauce and chopped vegetables, but we know one person who uses BBQ sauce. 

TIP: It's important to use cilantro leaves for this recipe and avoid the stems as they will add more moisture.

TIP: Contrary to popular belief, you CAN use canned chickpeas. The trick is removing the moisture. Drain the canned beans and then roast them in the oven for about 15-20 minutes