- 1 can of chick peas, drained and rinsed
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1/2 c parsley, chopped
- 1 cooking onion, quartered
- 4 tbsp. chick pea flour
- 4 cloves garlic
- 1/2 c tahini
- 1 lemon
- 2 oz feta
- 1 vine tomato
- sea salt and black pepper, tt
- 1 L avocado oil, for frying
- In a heavy cast iron stock pot, add enough avocado oil to reach a depth of 2 inches. Turn on high heat.
- In a food processor, pulse the chick peas until they are broken up into a coarse mixture. Remove to a mixing bowl.
- Now add the garlic, half the parsley, and onion to the food processor and pulse. Add to the chick peas and combine. Stir in the spices and chick pea flour, and season with salt and pepper to taste.
- Form ping-pong sized balls from the mixture. Once you have 6 balls ready, drop a little bit of chick pea crumble into the oil to make sure the oil is hot enough (it should instantly bubble and sizzle).
- When the oil is ready, add the 6 balls to the oil, gently, using a slotted spoon. Set your timer for 3 minutes. Continue forming balls as the first six cook. Remove the balls from the oil as they become browned (this will take about 3-4 minutes), and place them in a colander so that the oil can drip out to keep them from going soggy.
- Add 6 more balls to the oil and continue until all the mix is used up.
- Plate the finished falafels and garnish with sliced tomato, feta, lemon wedges, and olives, and the rest of the chopped parsely.
- Serve with tahini sauce, made by mixing tahini with a squeeze of lemon and a dash of sea salt.