- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 15
I used canned beans. Drain and rinse the garbanzo beans well.
Pour them into your food processor along with the chopped onion, garlic cloves, flour, salt, cumin, ground coriander, black pepper, and cayenne pepper. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides.
Process till the mixture is combined and paste like, yet still chunky. You want the mixture to hold together but be sure to not over-process. Once the mixture reaches the desired consistency pour it into a bowl.
Fill a skillet with vegetable oil to a depth of 1 ½ inches. Heat the oil over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. Use about 2 Tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
Fry balls 2-3 minutes per side. If the oil is too hot your balls will brown on the outside but not be cooked on the inside so test a ball first if you feel the need to do so.
Once fried let them drain on paper towels. Serve the falafels hot. I served mine with tzatziki sauce or you can also stuff them into a pita.