However, I know someone (Hi Emily!) wanted this recipe a felafel lot. (I'm sorry, I couldn't help myself. I tried. I did.)
So, this is the recipe I've been using most recently and I find it quite delicious but I'm never 100 per cent satisfied in my felafel recipes. Anyhoo, here it is.
1 can of chickpeas
3 T of tahini
2 T lemon zest
1.5 t of cumin
1 t lemon juice
1 crushed garlic clove
1 t ground coriander
.5 t chilli powder
1/4 cup flour (in my case gluten free)
2 T grated onion (or because I'm lazy 1/2 an onion I pulse in the food processor)
1 T dried parsley (which I've never used because we never have any on hand so I sub any green herb that is available).
.5 t baking powder
Step 1. Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chilli powder and salt in the food processor. Now one could make an extra step for herself and put this in a bowl and then add the rest of the ingredients like the recipe suggests....or you could just then add the rest of the ingredients to the food processor and pulse a few more times. Refrigerate until ready to shallow fry.
Step 2. Fry in oil for about 3 minutes on each side.
I like to then eat the felafel with some lettuce/salad with some kind of yogurt/lemon sauce is extra delicious.
How do you like your felafel?