Falafel is easier to make than you might think. It’s a simple blend of canned chickpeas, onion, garlic and spices – like hummus, only thick enough to shape into balls or patties and fry into crisp, golden falafel.
Crispy Falafel Patties:
1 19 oz. (540 ml) can chickpeas, rinsed and drained
1/4 cup (60 ml) chopped fresh cilantro
1 shallot, chopped
2–3 garlic cloves, peeled
1 tsp (5 ml) cumin
1/4 tsp (1 ml) salt
1/4 cup (60 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
canola oil, for frying
chopped purple onion, tomato and cucumber
tzatziki, for serving
Combine the chickpeas, cilantro, shallot, garlic, cumin and salt in the bowl of a food processor and pulse until chunky; add the flour and baking powder and pulse until you have a thick, well-blended (but not yet smooth) mixture you can shape with your hands.
Shape the mixture into golf ball-sized balls, then flatten them slightly into a patty. Heat 1/2-inch to one-inch of oil in a heavy skillet set over medium-high heat. Cook the falafel patties in batches, without crowding the pan, until golden on the bottom; gently flip with tongs and cook until golden on the other side. Transfer to a plate lined with paper towels.
Serve warm, in soft pitas with chopped purple onion, tomato and cucumber. Top with tzatziki or add it on the side for dipping.