Recipe by KarenCuisine: GreekDifficulty: Easy, Medium
A punch of a classic Greek dish and can be customized to suit your tastes. Add a bit of parsley or dried rosemary to the chickpea mixture before pulsing in a food processor.. These are the perfect lunch item or snack. Not to hard to make and very tasty & delicious.
250 g – Canned Chickpeas (drained)
Salt & Pepper to taste
1 – White onion
2 – cloves garlic
1/4 bunch – Coriander
1 – Lemon (zest & juice)
400 ml – seed Oil
1 tbsp – Tahini
1 cup – Greek Yogurt
Place the chickpea in a bowl with water and place in fridge for 30 minutes. After 30 minutes, strain the chickpea mixture and rinse the chickpeas well to remove the salt
Place a deep pan with seed oil over medium-high heat.
Transfer the chickpea mixture to a food processor. Add the onion, garlic, cumin, salt, pepper, coriander, lemon and tahini (if you have it)
Process well until the mixture is ready to be shaped into a small ball
Shape the mixture into 30g balls and press them down gently with your hand. The mixture will be soft.
Put the Falafels into the pan to cook. Cook on each side until they are golden brown and cooked through.
Remove from the pan, place on paper towel to cool.
Serve with greek yogurt, greek salad and/or spinash, pita bread or a side of your choice.
Original recipe – https://akispetretzikis.com/en/recipe/6671/paradosiaka-falafel