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Mediterranean Falafel

  • 60 min
  • Intermediate
  • 10

Made with Minor’s® Classical Reductions™ Vegetable Brown Stock.

  • Chickpeas, canned, drained, rinsed, dried -- 1 lb
  • White onion, minced -- 2 oz
  • Garlic, minced - 2 Tbsp
  • Jalapeño, minced -- 2 tsp
  • Parsley, leaves and stems, minced -- 1/4 cup
  • Chickpea flour - 3 Tbsp
  • Kosher salt -- 1/2 tsp
  • Black pepper, cracked -- 1/4 tsp
  • Baking powder -- 1/2 tsp
  • Cumin, toasted, ground -- 1 tsp
  • Minor’s® Classical Reductions™ Reduced Vegetable Stock, as is -- 2 Tbsp
Preparation
1
Preheat deep fryer to 350° F.
2
In a bowl, mix all ingredients together. Transfer to a food processor and blend for 30 to 45 seconds, then scrape the sides of the processor with a spatula and repeat 2 more times.
3
Using a scoop, form the falafel into golf ball size pieces. Deep fry falafel in batches, and transfer to a paper towel lined sheet pan to drain.
4
Season with salt and black pepper.
5
Serve immediately.
Serving Suggestions/Variations

Serve as a bowl with couscous, roasted mushrooms, cucumber/tomato/feta salad, and babaganoush or raita.

Components