Green Falafels

Green Falafels

Adapted from FullofPlants

Ingredients

Makes about 24 falafels

2 cups dry chickpeas

2 ½ teaspoons baking soda, divided

1 celery stalk, chopped

1 medium onion, chopped

½ bell pepper, seeded and roughly chopped

2 garlic cloves

½ cup fresh parsley

½ cup fresh mint

½ cup fresh dill

1 teaspoon ground cumin

½ teaspoon dried oregano

1 teaspoon salt

½ cup chickpea flour (or white rice flour or regular wheat flour)

Directions

Fill a large bowl with cold water. Add 2 teaspoons of baking soda and stir until completely dissolved. Add chickpeas and add more water to cover them completely if needed.

Let soak overnight.

Drain and thoroughly rinse the chickpeas. Place them in the bowl of a food processor and add celery, onion, bell pepper, garlic, herbs, spices, salt, remaining ½ teaspoon of baking soda, and flour.

Pulse until the texture looks like a fine meal. You might need to stop and scrape the sides of the bowl a couple of times.

Transfer the mixture to a large bowl, scoop 2 scant tablespoons and with dampened hands form into balls (or small discs). Repeat to make about 24 falafels.

Place falafels on a baking sheet lined with parchment paper and let chill in the fridge for about 1 hour (overnight best).

When ready to cook, fill a skillet with vegetable oil (you’ll need about 1-inch depth.) Heat over medium-high heat and when hot fry the falafels in batches for about 4 to 6 minutes, until golden brown. Fish the falafels out of the oil with a slotted spoon and place them on a plate covered with paper towels.

Serve immediately with lemon yogurt sauce or tzatziki.