Green Falafel

Makes 12 falafel

Ingredients

16 oz dried chickpeas, soaked in water overnight

1 onion, skin removed and quartered

4 cloves garlic

1 bunch cilantro, trimmed

1 bunch parsley, trimmed

1 jalapeno, stem removed and cut into large chunks, remove seeds for less spice (optional)

1 tablespoon cumin

¾ teaspoon coriander

1 tsp baking powder

1 tablespoon salt

¾ - 1 cup chickpea flour

Vegetable oil for cooking

Flaky salt for finishing

Drain the chickpeas and pulse in a food processor until medium coarse. Do not over chop or the falafel will be dense. Place in a large bowl. Pulse the onion, garlic, herbs, and jalapeno (if using) in the food processor until it forms a paste. Place in the bowl with the chickpea meal.

Add the salt, cumin, coriander, and ¾ cup of chickpea flour to the mixture. Mix until completely combined. Grab a handful of the mixture and form into a patty. It should maintain its shape but still be a bit wet. If the mixture is very wet, add another ¼ cup of the chickpea flour.

Line a baking tray with paper towel.

Portion the mix into 12 patties. Heat a ½ inch of vegetable oil over medium heat in a heavy bottom skillet or cast iron with high sides. Check to see if the oil is hot by placing a wooden spoon or skewer into the oil. If it bubbles the oil is ready. Carefully add in some of the patties, not over crowding the pan. Fry until deeply browned, flip and repeat. Move to the paper towel and sprinkle with flaky salt. Repeat with remaining patties until all cooked. Let cool slightly before serving.