Easy Falafel Recipe

I enjoy eating falafel, but I do not make them as often as I like to eat

them. The traditional recipe calls for dry chickpeas or fava beans that are soaked in water overnight. The next day, you put the mixture with onion, garlic and herbs in the meat grinder. Then leave the mixture in the fridge for 24 hours, before frying them.
I tried a shortcut for falafel recipe and I know you will like it too.

Makes 1 dozen

1 cup canned chickpeas, rinsed and drained

½ cup green peas

½ cup parsley, chopped

½ cup cilantro, chopped

½ cup onion, chopped

2 cloves of chopped garlic

1 tablespoon semolina (a binder)

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup vegetable oil for frying

If you are using frozen peas, put them in hot water to blanch for 5 minutes. Strain them, and set aside.

In a food processor, put the peas, chickpeas, onions, garlic and herbs and pulse 8 times. Add the salt, semolina, baking soda, and spices. Pulse a few times until well blended.

Remove from the food processor and place in a bowl. Cover with a plastic wrap and refrigerate for at least 8 hours.

Heat oil in a skillet. Take a tablespoon of the falafel mixture and form a small patty. When you have a few falafel formed, gently drop in oil. Cook for 3 minutes until crispy. Turn the patties to the other side to cook. Remove from oil and drain on paper towel. Serve immediately or put them in a plastic container in the refrigerator.

Serve as an appetizer with yogurt and cucumber salad.