Servings: Approx. 20 falafel balls
Prep Time: 20 minutes
Soaking Time: 8-12 hours
Chilling Time: 1-3 hours
Cook Time: 20-25 minutes
- 1 cup dried chickpeas (not from a can)
- 1 cup yellow onion, roughly chopped
- 3 cloves garlic
- 2 tsp cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- 1 ½ tsp salt
- ¼ tsp ground pepper
- 3 Tbsp all-purpose flour (or chickpea flour to make gluten free)
- Canola oil for frying
- Good Foods Tzatziki Dip
- Variety of Olives
- Variety of Tomatoes
- Spring Mix
- Pita Wedges
- Day Ahead: Add dried chickpeas to a large bowl. Cover with cold water – about 2-3 inches above chickpeas. Soak overnight (8-12 hours) in a cool place, or in refrigerator, to avoid any fermentation taking place.
- 1-3 Hours Ahead: Add drained chickpeas, onion, garlic, cumin, coriander, cayenne, salt and pepper to the bowl of a food processor fitted with a steel blade. Process until a coarse meal forms (between texture of rice and paste). Cover bowl with plastic wrap and refrigerate 1-3 hours.
- Heat 3 inches of canola oil in a deep pot or fryer at 375°
- While the oil is heating, form chickpea mixture from refrigerator and form walnut sized balls. If they aren’t sticking together, add more flour.
- Once your oil is hot, add several balls to the pan and fry 2-3 minutes per side or until golden brown. Remove with a slotted spoon and place on a paper towel lined plate to cool.
- Assemble falafels in pitas layered with olives, tomatoes, spring mix and topped with Good Foods Tzatziki dip.