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FALAFEL Recipe

Name: Extra Virgins FALAFEL Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g canned chickpeas; 1 cup fresh parsley, chopped; 1 cup fresh cilantro, chopped; 3 cloves garlic cloves, minced; 2 tsp ground cumin; 2 tsp ground coriander; 4 tbs all-purpose flour; 1 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 500 ml olive oil (for frying)

Inspired by Extra Virgin

Time30m

Serves4

tzatziki sauce, arugula, olive oil

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Ingredients

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Falafel

14 1/8 oz (400 g) Canned Chickpeas

1 cup Fresh parsley, chopped

1 cup Fresh cilantro, chopped

3 cloves Garlic cloves, minced

2 tsp Ground cumin

2 tsp Ground coriander

4 tbs 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 1/8 cup (500 ml) olive oil (for frying)

Method

Preparation

Prepare the Falafel

In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until coarsely blended. Transfer to a bowl and stir in flour and baking powder. Refrigerate for 30 minutes.

Form the Falafel

Wet your hands and form the mixture into small balls or patties.

Fry the Falafel

Heat olive oil in a deep pan. Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Prepare the Tzatziki Sauce

In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well and refrigerate until serving.

Serve

Serve the falafel warm with tzatziki sauce and a handful of fresh arugula drizzled with olive oil.

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