Fresh herb falafel

Delight your taste buds with crispy falafel infused with a blend of fresh herbs. This Mediterranean-inspired dish is a perfect balance of flavors and textures.

Ingredients:

• 230g dried chickpeas, soaked overnight, drained
• 1/2 onion, coarsely chopped
• 1 jalapeño, coarsely chopped
• 1 garlic clove, crushed
• 3/4 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 3 tablespoons chickpea flour
• 2 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cumin
• Vegetable oil (for frying; about 8 cups)
• Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)
• A deep-fry thermometer

Instructions:

1. Place chickpeas in a food processor and pulse until they reach a texture similar to finely chopped nuts. Make sure to scrape down the sides of the processor as needed during the process. The mixture should have an uneven texture with some slightly larger pieces remaining visible. This should take about 1 minute. Transfer the processed chickpeas into a large bowl.
2. Put onion, jalapeño, garlic, cilantro, and parsley into the food processor and pulse until they are coarsely chopped. Remember to scrape down the sides of the processor as needed, and this step should take about 1 minute. Combine this mixture with the chickpeas, and add chickpea flour, salt, baking powder, cardamom, and cumin. Shape the mixture into balls about the size of ping-pong balls.
3. In a large heavy pot, pour oil to a depth of 3 inches. Attach a thermometer to the pot and heat the oil over medium-high heat until it reaches 330°F on the thermometer. In batches, fry the falafel balls, turning them occasionally, until they are golden brown and crispy, which should take around 5 minutes. Once done, transfer the falafel to a plate lined with paper towels and let them drain for 5 minutes. Serve the falafel with a salad, tahini sauce, and pita bread.

Summary:

• Calories: 1494 kcal
• Fat: 73 g
• Protein: 53 g
• Carbs: 166 g
• Potassium: 2183 mg
• Magnesium: 245 mg