- 2 cups cooked chickpeas
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3-5 cloves garlic
- 1 1/2 Tbsp flour
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- pinch of ground cardamom
- canola oil for frying
- 1 egg
- Add onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper and cardamom to food processor. Pulse together until mixed, then add chickpeas and pulse again. Scrape the sides of the processor bowl to ensure proper mixing, and then blend until the mixture becomes a thick paste. Do not over-process.
- Empty the processed mixture into a large bowl, briefly stirring ingredients to even texture throughout. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Fill a skillet with 1 1/2 inches of canola oil, and heat slowly over medium heat. Add 1 egg to the processed mixture to combine. With wet hands, form approximately 2 tablespoons of the falafel mixture into round balls or small patties.
- Fry the falafel balls or patties in the oil and brown each side for 2-3 minutes (5-6 minutes total). It should not brown quicker than that, and if it does then your oil is too hot. Fry the falafels in batches of 5-6 at a time.
- Once done cooking, drain the falafel from the oil using a slotted spoon or strainer scoop and place on paper towels.
- Serve fresh and hot with hummus, tahini sauce or a pita.