Lynda’s Favorite Falafel
Lynda and Bill strategized over a meal of falafel and all the trimmings in a nearly empty restaurant in Turkey. Our family has falafel on our regular rotation of meals. We especially love it during our Daniel Fast because it’s purely vegan and a fantastic protein in any meal.
Ingredients
Method
- Cover the dried chick peas with about 3 inches of water and soak overnight. Rinse and pat dry.
- Dice the garlic and the shallot. Place all ingredients except the oil into a food processor. Pulse the mixture until it’s well minced and mixed. You’re not looking for a puree.
- Cover and refrigerate for about 30 minutes. You can make them ahead of time and refrigerate at this point for 3 days.
- Fill pan with at least an inch of oil. Heat to 375 degrees F.
- Scoop out 1 1/2 TBS of the mixture and shape into a ball, then flatten into a thick, rounded disc. Gently slip into the hot oil and cook until the bottom and sides are brown – about 3-4 minutes. Turn and cook another 2-3 minutes until the other side is brown.
- Remove from oil and drain on a paper towel lined plate.
Nutrition
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