Parsley and Dill Filled Falafel has a wonderful crisp outer coating with an inner soft delectable fluffy center. A wonderful source of protein filled with bold flavor.
Ingredients
2 15.5-ounce cans chickpeas, rinsed and drained
1 cup fresh dill, chopped
1 cup fresh parsley, rough chopped
½ cup fresh mint
3 cloves garlic, minced
1 zest of lemon
½ teaspoon salt
1 small onion, roughly chopped
½ cup rice flour (your choice)
1 teaspoon baking powder
1 egg white
2 teaspoons cumin
1 teaspoon coriander
½ teaspoon cayenne pepper
2 cups vegetable oil, for frying
Instructions
Drain and rinse the chickpeas then, set aside.
In a food processor pulse dill, parsley, mint, onion, and garlic until finely chopped.
More importantly, add the chickpeas, lemon zest, flour, egg white, cumin coriander, salt, and cayenne pepper to the food processor. Now pulse until mixture resembles coarse oatmeal.
Next, refrigerate the falafel mixture for 1 hour to allow the ingredients to swell and combine.
Remove the mixture from the refrigerator then, allow the falafel mixture to sit for 10 minutes to come to room temperature, add the baking powder to the mixture and blend evenly throughout the falafel.
Finally, form mixture into small or medium balls. Makes about 20 medium balls.
Afterward, fry the falafel in batches as not to crowd the skillet to ensure they will become nice and crisp.
In a large skillet heat the oil to 350-375 degrees, add the falafel balls to the skillet cook until golden brown, about three minutes. Turn and cook until golden brown another two or more minutes.
Immediately place several paper towels on a plate. As soon as the falafel finish cooking, allow them to drain on the paper towel to remove excess oil. Next, sprinkle with salt before the falafel cool.
Serve your falafel in a wrap, stuffed in a pita, served on top a salad or have it as a snack. Clearly, it's sure to become a favorite.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/parsley-and-dill-filled-falafel/