Falafel
Unbiased, my mom’s falafel is the best I’ve ever had and her secret ingredient is actually peas (and I meant a LOT of peas!)
Servings: 6-7
Ingredients:
1 cup split green peas
¼ cup green moong
1 cup frozen peas, rinsed and strained
3 stems green onion, roughly chopped
¼ bunch of cilantro (½ cup chopped)
¼ bunch of flat leaf parsley (½ cup chopped)
3 jalapeños, roughly chopped
¾ cup chickpea flour
1 tsp minced garlic
1½ tsp salt
Neutral oil for frying (I use peanut oil)
Directions:
Soak the split green peas and green moong in hot water for 3-4 hours (you will see it expand in size)
Strain and add to a food processor with remaining ingredients
Pulse together until there are no large chunks in the falafel batter. If needed, do this in smaller portions to make sure everything gets minced properly
Remove the batter from the food processor and add to a large bowl
Heat enough oil for frying in a pot on low heat
Add a small drop of falafel batter to test if oil is hot enough
Once heated, form falafel batter into ~1 inch ball shapes and carefully and slowly drop into the oil. Turn up the heat to low-medium if needed. Be careful not to overheat the oil.
Repeat with a few falafel but ensure the pot is not crowded (i usually do 4-5 at a time)
Fry until the outside is browned
Remove and place onto a paper towel-lined plate to soak up excess oil
Enjoy in a pita wrap or on its own!
Note: You can also air fry the falafel balls. Roll them into the same ~1 inch sized balls and place into air fryer basket. Spray with oil and shake around. Air fry at 400 degrees for 15 minutes, shaking 1-2 times in between.
