The green color comes from parsley and cilantro. Ground chickpeas are soaked overnight. You can’t use canned chickpeas! Soaking the chickpeas gives these the texture you need. Canned chickpeas will yield a mushy falafel.
1 cup uncooked chickpeas, soaked overnight, drained and rinsed
1 cup cilantro, coursely chopped
1 cup parsley, coursely chopped
1/2 cup shallot, chopped
4-6 garlic cloves
1 lemon zested
1 teaspoon cumin powder
1 teaspoon coriander powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 T. Olive oil
2 T. Chick pea flour
1/4 teaspoon baking powder
Oil for frying
In advance, soak chickpeas in a large bowl filled with enough water to cover the chickpeas by 2 inches. When ready, drain the chickpeas and pat dry.
In a large food processor fitted with a blade add the soaked, drained chickpeas, cilantro, parsley, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne and olive oil.
Run the food processor for 40 seconds until you have a sand like texture. Use a spatula to scrape down the side of the bowl and pulse if you need it mixed more. You don’t want a smooth texture.
Transfer the mixture to bowl and stir in baking powder and chickpea flour. Cover and refrigerate for at least 1 hour (up to one day). Until ready to cook.
With a large cookie scoop or large spoon, scoop a tablespoon of the mixture and form ball. Press the ball into a 1/2 inch thick patty. This will yield about 12-15 patties.
Heat oil on medium-high heat (around 350 degrees). Carefully drop the falafel patties into the hot oil and cook for 3-5 minutes until browned on both sides. Do this in batches to avoid crowding the falafel.
Place the fried falafel patties on a plate lined with paper towels.
Serve the falafel hot with tahini sauce or assemble falafel in pita bread with tahini sauce or hummus, tomato, cucumbers and arugula.
Yield : 1 cup soaked chickpeas = 3 cups