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Ingredients
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Falafel Mixture
Schug Sauce
Avocado Labneh
Method
Prepare the Falafel
- 1
Combine Ingredients
In a food processor, combine the drained tuna, chickpeas, parsley, cilantro, serrano pepper, garlic, cumin, coriander, baking powder, salt, black pepper, and flour. Pulse until the mixture is well combined but still slightly chunky.
- 2
Chill the Mixture
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help it firm up.
- 3
Form the Falafel
Once chilled, scoop out portions of the mixture and form them into small balls or patties, about 1.5 inches in diameter.
Fry the Falafel
- 4
Heat Oil
In a large skillet, heat olive oil over medium heat. The oil should be about 1 inch deep for frying.
- 5
Fry the Falafel
Carefully place the falafel balls into the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Prepare the Schug Sauce
- 6
Make the Avocado Labneh
- 7
Serve
- 8
Plate the Dish
Serve the crispy falafel on a plate with a generous dollop of avocado labneh and drizzle with schug sauce. Enjoy!