- 1/4 cup chopped Parsley
- 1/4 cup chopped Cilantro
- 1/4 cup chopped onion
- 2 Tbs Mangia Sweet Cajun Rub
- 2 tsp Cumin
- 8 chopped Garlic cloves (I know, right!)
- 2 cups Canned Chickpeas (or soak your own, see if I care)
- 1/2 cup Flour
- A 50 gallon drum of your favorite frying oil (it’ll always be coconut for me, but it’s not for everyone)
- Tahini, Lettuce, and Tomato for toppings
- Place chickpeas, parsley, cilantro, cumin, onions, garlic, and salt in a food processor. Chop into a grainy mixture. Warning do not lick the sharp processor blades, this dough is not worth it. Learn from my mistakes.
- Add flour, and pulse processor. It’s best to refrigerate the dough for a few hours, but if you’re a go-getter don’t worry.
- Form the chickpea mixture into balls. Your call, I go for golf ball size.
- Heat your favorite frying oil to about 350. I use less oil than many people do but I’d say 2″ should do it. Fry until nicely browned.
If they start to fall apart, give up, and try our next recipe!
- Drain on paper towels in a basket or bowl. Put the falafel into a pita, top with desired toppings
Note: I like to thin the tahini with a little white wine, but maybe you’re in grade-school or at work, in which case you can use water.
- Proceed be a danger to yourself, and others around you, as you devour your food.