1 15-ounce425 g can Chickpeas (garbanzo beans)rinsed, drained and patted dry
1/3cupChopped fresh parsley
2Shallotsminced (about 3/4 cup, or sub white onion)
2TbspRaw sesame seedsor sub finely chopped nuts, such as pecans
1/4tspeach Sea salt and black pepperplus more to taste
3-4TbspOlive oil or coconut oil
optional: Bread crumbs for coatingsee instructions
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt and pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp. Add more salt and pepper to taste.
Scoop out rounded Tablespoon amounts and gently form into 6-8 small discs.
Optional: Sprinkle on bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but is optional. (I recommend this- so yummy!)
Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
Serve with hummus on your favorite garden salad. Pictured is spinach, arugula, cucumber, carrot, celery, and fresh tomatoes.
Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.