This Falafel Hack Is Genius

Photo: Courtesy of Food52.
By Izy Hossack

Don't have a blender or a food processor? Not even a potato masher!? Who are you!? You are me. But, thank goodness I've found a way we can still make falafels without all the gadgets. Check out the delicious, gadget-free falafel recipe below.

(Note: I'm a parsley and dill-hater, hence why I prefer to make falafel myself. I used a small amount of parsley in this recipe but if you want to amp up the herbs, feel free to add more chopped parsley and/or dill).

No Gadget Falafel
Makes 12


For the Falafels
114-ounce can of chickpeas
1 lemon, juiced
1 tbsp all-purpose flour (or buckwheat flour, if gluten-free)
1/2 tsp ground cumin
Generous pinch of salt
1/4 cup finely chopped parsley
1/2 red onion, finely chopped (use the other half for serving)
2 cloves of garlic, finely minced
1/2 cup finely chopped cilantro
Vegetable or canola oil, for frying

Photo: Courtesy of Food52.
To serve (all optional):
1/2 cup plain yogurt
Handful of fresh mint, finely chopped
Handful of fresh cilantro, finely chopped
1/2 red onion, finely sliced
Mixed salad leaves
Flatbreads, to serve (gluten-free, if needed)

Related: Smoky Fried Chickpeas

1. Open the can of chickpeas and pour them into a strainer to drain and rinse them & the can under cold water. Keep the can as we're going to use if for mashing.

2. Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to mash and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're finished.

Photo: Courtesy of Food52.
3. To the chickpea paste: Add the flour, ground cumin, salt and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.

4. Divide the mixture into 12 equal balls (roughly 2 tablespoon of mixture per ball). Flatten each ball slightly with your fingertips.

5. Heat a skillet over a medium flame and fill to approximately 1/4 inch-depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.

6. To serve: Mix together the yogurt, mint and cilantro (from the to-serve ingredients list). Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves and falafels. Wrap up and eat!

Next: The Falafel Waffle

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