Falafel Chickpea Croquettes

Name: Falafel Chickpea Croquettes
Yield: 12 servings
Cuisine: American
Ingredients: 150 grams Chickpeas (dried); 1/2 small Onion; 1 clove Garlic; 1 1/2 tsp A) Cumin powder; 3/4 tsp A) Salt; 1 bunch A) Parsley (only the leaves); 1 Vegetable oil (for deep frying)

cookpad.japan @cookpad_jp

I learned a falafel recipe from an Israeli person, but the amounts of the ingredients were roughly measured. So I made this recipe after I measured the ingredients properly myself. I replaced coriander with parsley as I don't really like coriander.

By using uncooked chickpeas, you can enjoy the fluffy texture of deep-fried falafels.
I seasoned the chickpea mixture really well with a generous amount of cumin powder. You can replace the parsley with coriander or dill. For 12. Recipe by Kuminchan

cookpad.japan @cookpad_jp

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Ingredients

12 servings

150 gramsChickpeas (dried)
1/2 smallOnion
1 cloveGarlic
1 1/2 tspA) Cumin powder
3/4 tspA) Salt
1 bunchA) Parsley (only the leaves)
1Vegetable oil (for deep frying)

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Steps

1

Soak the chickpeas in plenty of water overnight.
2

Drain the chickpeas, and blend in a food processor (I use a bamix) together with roughly chopped onion and garlic.
3

Finely chop the parsley, and add to Step 2. Divide the mixture into 8 portions, and shape them into balls.
4

I shaped the mixture into a semi-spherical shape. You can shape it into whatever you like.
5

Pour a generous amount of oil in a frying pan, and heat up. Place the chickpea mixture into the oil, and deep-fry slowly.
6

When it's golden brown all over, it's done.
7

You can bake them in a toaster oven. Place the chickpea mixture on a sheet of aluminum foil, drizzle with vegetable oil, and bake.
8

Adding couscous or bulgur to the mixture gives it a chewy texture and prevents it from hardening even when it's cold.
9

Adding a little potato gives it a light tender texture.
10

Wrap the falafels in a pita with a lot of vegetables and yogurt sauce.
11

Serve with saffron rice.
12

Try this authentic taste with Turkish yogurt salad.
13

Serve with hummusand crepes.
14

Blending the parsley with the chickpeas, onion and garlic in a food processor turns the chickpea mixture's color beautiful green.
15

Deep-fry the mixture from Step 15, and pour a tahini dressing over them.
16

Tahini dressing: Just add yogurt and lemon juice to tahini. This dressing is also tasty if you use a generous amount of yogurt.
17

Tahini and yogurt 1:1 version. Add lemon juice and chopped parsley.
18

I took this photo at a Turkish restaurant. They were rather spicy.
19

I learned these from an Israeli person. Falafels with coriander.
20

A kebab stall at a festival.
21

Of course, they were serving falafels!
22

I asked them to make me a sandwich with falafels.
23

Lebanese falafels were cute shape and had some sesame seeds on top.
24

I made these nice and chewy falafels using plantains.
25

These are soy bean falafels. Using less spices highlights the sweetness of the soy beans.