Falafel

• 425g can chickpeas (rinsed drained and patted dry)

• Small handful chopped fresh parsley or coriander

• 4 cloves garlic, minced

• 2 medium shallots

• 2 Tbsp raw sesame seeds

• 1 1/2 tsp cumin

• 1/4 tsp each sea salt and black pepper

• 1 healthy pinch each cardamom and coriander

• 3-4 Tbsp all-purpose flour

• 3-4 Tbsp avocado oil for cooking

1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste

2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands 

3. Taste and adjust seasonings as needed. 

4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.

5. Once chilled, scoop out rounded Tablespoon amounts 

6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier falafel, but it’s optional.

7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp (30 ml). Swirl to coat.

8. NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!

9. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5-7.

10. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.

11. Serve warm with garlic-dill sauce or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens.

12. Best when fresh, though leftovers will keep in the refrigerator covered for 4-5 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in a 350 degree F (176 C) oven for 15 minutes or until hot.