This Crispy Falafel Recipe won't make you Feel-Awful!

De Yeung Man Cooking

Ingredientes

Preparación

1. Soak 1 cup of dried chickpeas overnight in about 2.5 litres of water.
2. Roughly chop the onion, and loosely chop the parsley and cilantro.
3. Drain the chickpeas and put them in a food processor with the garlic, onion, parsley, cilantro, cumin, baking soda, coconut flour, lemon juice, potato starch, salt and pepper.
4. Blend for about 45 seconds.
5. Scoop the mixture with an ice cream scoop and shape into balls (or another shape). Repeat until the mixture is used up.
6. Heat the avocado oil in a frying pan over medium heat for a few minutes.
7. Fry the falafel for 2–3 minutes per side, in two batches. Rest the cooked falafel on a paper towel-lined plate.
8. For the sauce: grate the garlic into a small bowl, add the tahini and lemon juice, and whisk until smooth. Garnish with chopped parsley.

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