Let’s be real: what prompted me to make falafel at home is the sandwich I tasted at the Panthere Verte restaurant. I can eat in this restaurant every day, I will not get tired of it! Instead of spending all my money there, I thought it would be nice if I could reproduce a healthy version to their falafels. Here is my recipe:
6 cloves garlic peeled,
1 can chickpeas rinsed (15 ounce)
1 ½ cup of parsley leaves,
1 cup of fresh cilantro leaves,
½ cup diced onion,
1/3 cup whole wheat flour,
1 tbsp lemon juice,
1 ½ tsp baking powder,
1 ½ tsp salt
1 ½ tsp ground cumin,
½ tsp black pepper
It’s simple: you put everything (except the oil) in the mixer and you mix! Put the mixture in a bowl that you cover with plasticized paper and leave to rest in the fridge for 2 hours.
On parchment paper, form small balls that you crush to form small disks (see photos). Meanwhile, heat the oil and cook for about 2 minutes on each side. Let’s say it: fried falafels are delicious but I opted for the healthier option.
Allow to cool on absorbent paper before eating.
Enjoy your falafels with humus, a fresh salad of cucumber tomatoes onions or in a sandwich.