Authentic Falafel

What We Need

• 4 cups chickpeas dried; or optionally 50/50 chickpeas and fava beans (contain potassium, fiber, and vitamins C and B6 - all of which support heart health)
• 5 oz yellow onion 1 medium (contain antioxidants and compounds that fight inflammation, decrease triglycerides, and reduce cholesterol levels)
• 0.7 oz garlic 3 cloves (rich in selenium and Vitamin C, helps prevent the cold, flu, and heart disease, is a powerful anti-cancer herb, a detoxifier and anti-biotic, lowers blood pressure, a natural remedy for yeast infections)
• 1.6 oz cilantro 1.5 cups (contains vitamins A, C, and K, and the leaves also have folate, potassium, and manganese.)
• 1.6 oz parsley flat-leaf, 1.5 cups (Parsley is a medicinal plant that contains diuretic, antioxidant, antibacterial, anti-diabetic, immunomodulating, cytotoxic and kidney-protecting properties.)
• 1 tablespoon falafel spice (I part Coriander, powder, 1/4 part Black pepper, 1/4 part Cinnamon, 1/4 part Red chili powder, 1/2 part Cumin, powder)
• 1/2 teaspoon Grey Sea Salt (most natural kind of salt, rich in electrolytes and minerals)
• 1/2 teaspoon baking powder
• 4-5 cups sunflower oil (helps lower rates of cardiovascular disease, high cholesterol, and high blood pressure.)

This is how we do it!

• Soaking chickpeas is easy to do, and provides a substantial boost and nutrition over the canned version
• Transfer the dried chickpeas to a large bowl and cover them with cold water. Leave them to soak for at least 8 hours or overnight (up to 24 hours). Then drain and rinse them well.
• In a food processor, roughly chop the onion and garlic.
• Add the chickpeas and pulse into a crumb consistency before adding the cilantro and parsley and pulse a few more times into a homogenous mix. (Be careful not to over-process it into a paste. There should be some texture.)
• Transfer the falafel dough back to the large bowl and combine with the falafel spice and salt, mixing with a spoon.
• When you're ready to cook the falafel, add the baking powder and mix. Cover and chill the bowl in the refrigerator for 30 minutes (an hour if you have the time) before frying.
• To form the falafel, you can use a specific falafel scoop or a spoon (and hand-shape them into balls or slightly flattened disks). Be gentle, so they stay fluffy.
• Once you've formed your falafel balls, proceed with the cooking method of your choice.

Cook Time: 20 min, Servings: 20