Copycat Saffron Falafel
Crispy falafel balls paired with our recipe for tzatziki sauce make a perfect substitute when you're missing Saffron! Plan ahead for this one, you'll need time to soak the chickpeas overnight! This recipe also uses a food processor.
- 1 lb. Chickpeas, soaked overnight
- 1 tbsp Baking Powder
- 1 cup All-Purpose Flour
- 1 large onion, cut into 8 pieces
- 1/4 cup Parsley, chopped
- 1/3 cup Cilantro, chopped
- 10 Garlic Cloves
- 1 1/2 tbsp Kosher Salt
- 1/2 tsp Cayenne
- 1/2 tsp Black Pepper
- 1 tbsp Cumin, ground
- 1 1/2 tsp Coriander, ground
- Soak 1 lb. package of chickpeas overnight
- In a food processor, combine chopped onion pieces, parsley, cilantro, garlic cloves, salt, pepper, cumin, coriander and cayenne. Pulse until a fine mixture.
- Drain the chickpeas and add to the food processor.
- Pulse ingredients until finely chopped.
- Once sufficiently chopped, transfer to a mixing bowl.
- Add flour and and baking soda and mix together until combined.
- Allow to rest for ten minutes.
- Portion falafel "dough" into 1 1/2 inch balls and flatten using hand or spatula.
- Using a skillet, add enough vegetable oil to come up the side 1/3 inch. Heat over medium heat until oil reaches 325 degrees.
- Pan fry falafel until golden brown on both sides (approximately 2.5 minutes per side)
- Serve on a pita with romaine lettuce, tomatoes, and tzatziki sauce, and enjoy!