Falafel

(yield ~10 falafel)

Ingredients

1 15oz. can chickpeas, drained & rinsed

2-3 cloves garlic, roughly chopped

1/4 cup chopped shallot (~1 small shallot)

1/2 cup fresh parsley

1/2 cup fresh cilantro

1 teaspoon ground cumin

1 teaspoon salt

Pinch of black pepper

Zest of 1 lemon

1/4 cup flour

High-heat cooking oil (i.e. avocado oil, safflower oil, sunflower oil)

Procedure

Add all ingredients, except for the flour, to a food processor. Pulse on high to start breaking down & combining the ingredients. Start adding in the flour a bit at a time, just until the mixture comes together and isn’t crumbly, scraping down the sides of the bowl as needed using a rubber spatula. You may not need to use the full 1/4 cup of flour.
Once falafel mixture is well combined, transfer to a mixing bowl, cover (with something like plastic wrap) & store in the fridge for ~30 minutes.
Once ready to cook, form the falafel. You can make them as big or small as you like – I recommend 1-2 tablespoons of mixture per falafel. Shape them into a disc.
To pan-fry: add 2-3 tablespoons of oil to a large skillet over medium heat. Before adding falafel to the pan, test that the oil is hot enough by dropping in a small piece of the mixture to see if it sizzles around the edges. Once hot enough, place the falafel into the pan, being careful not to overcrowd the pan – you’ll likely do this in two batches. Allow the falafel to cook without moving them for ~4-5 minutes, then flip and cook for another 3-4 minutes on the other side. Transfer the cooked falafel to a paper-towel lined plate.
To bake: Preheat oven to 375°. Place the uncooked falafel on a baking sheet & drizzle oil over the tops so they get crispy in the oven. Bake for ~25 minutes, flipping the falafel halfway through.
Serve up the falafel however you like & enjoy! Serving suggestions: inside a pita pocket with cucumber, tomato & tahini or hummus; serve over a salad or grain bowl with a drizzle of tahini.