Mini Falafel Bites
Crispy pan-fried mini falafel made from soaked dried chickpeas, fresh parsley, and Lebanese spices. Vegan, gluten-free, ready in 40 minutes.
Ingredients
- 1 cup dry chickpeas soaked overnight
- 1 onion small, chopped
- ¼ cup fresh parsley chopped
- 4 cloves garlic
- 1 tsp baking soda
- 2 Tbsps flour I used chickpea flour
- salt and pepper to taste
- 1 ½ tsp cumin
- ½ tsp ground coriander
- oil
Instructions
- Drain chickpeas.
- Add all ingredients in the food processor. Process until a rough paste is formed. Make sure you don't over process. It doesn't have to be smooth.
- Move to a bowl and cover with a plastic wrap. Let it sit in the fridge for at least an hour.
- Heat some oil in a non-stick pan.
- Note: I don't deep-fry. I just add oil on the bottom of a pan and make the falafel bites a little flatter, not perfectly round, so they can cook evenly on both sides. You can also deep-fry, if you want.
- Cook each falafel bite on both sides, until crispy.
Notes
se dried chickpeas soaked 12-24 hours, never canned. Pulse to coarse crumbs, not smooth. Chill mixture 30 min before shaping. Don't move patties until crust forms, 3-4 min per side.