This particular recipe was born of a sudden craving for falafel coupled with making do with kitchen ingredients on hand. It actually turned out beautifully, so I’m sharing with you. This is a wonderful meal or snack. It was so good, I didn’t use tahini sauce, but you’re welcome to drizzle with tahini or a cow-dairy-free tzatziki sauce.
Ingredients
- 2 cups cooked chickpeas
- 1 small onion, quartered
- 1 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 2 egg yolks
- 1 scant tbsp baking powder
- 2-4 tablespoons tapioca starch (or corn starch)
- 5 cherry tomatoes (or 2 tbsp lemon juice)
- grapeseed oil (or light olive oil—for frying)
Servings: people
Instructions
- Place the chickpeas and onion in a large-sized food processor and pulse until blended.
- Add in onion powder, salt, cumin, and egg yolks; and either tomatoes or lemon juice. Pulse until smoothly blended.
- Place mixture in a bowl and cover with a plate or plastic wrap. Refrigerate for at least an hour, preferably two or more.
- Using a small ice cream scoop or melon baller, form the dough into spheres approx. the size of a golf ball, and set them aside on a plate.
- In a deep, non-stick sauce pan or wok, heat three inches of oil to 375° or until oil starts to vibrate a little from the heat. You can also do a temperature test by dropping a teaspoon of falafel mixture into the oil. If it sizzles easily, the oil is ready. Oil should not be smoking.
- Fry four balls at a time, for about 2 minutes on each side or until golden brown (but not dark brown).
- Optional: drizzle the balls with tahini or tzatziki sauce.
Recipe Notes
About the Ingredients
- In place of cherry tomatoes or lemon juice, you can use Bragg’s Liquid Aminos.
- Do not use extra virgin olive oil when frying, as this tends to smoke at relatively low temperatures.
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Sounds and looks fantastic!! Thanks for sharing!