These perfectly herby and cheesy falafels are sure to be a hit on your dinner table. They are crispy, a tad bit nutty, and light. The light, airy texture makes you crave for more.
I love adding colorful veggies to my falafel, but nothing beats the classic. I kept mine very simple with a few pantry staples. The only spices I used are cumin powder and pepper. I used a mixture of parsley and coriander, but feel free to include mint as well. I pair my falafels with a dip which could be yogurt-based or chickpeas based (hummus).
Preparation time: 10 minutes
Serves : 2-3
Cooking time: 15-20 minutes
- Chickpeas 250 gms
- Onion 2 (chopped)
- Feta cheese 2tbsp
- Cumin powder 1tbsp
- Garlic 3 cloves
- Coriander and parsley leaves ½ cup (chopped)
- Chilli 1
- Sesame seeds ¼ cup
- Salt and pepper
- Soak the chickpeas overnight or at least 4 hours.
- Drain the chickpeas and place them in a blender with herbs and chili and pulse a couple of times.
- Next, add the rest of the ingredients except sesame seeds. Take the mixture out into a mixing bowl.
- Give them a beautiful shape and roll on sesame seeds.
- You can deep fry or shallow fry.