Chickpeas (1 can)
and transfer to a food processor. Pulse for about 1 minute until a rough mixture forms. Keeping your chickpea mixture rough will give you falafel more texture. If you prefer a smoother texture you can pulse the chickpeas more! Pour mixture into a bowl and set aside.
Jalapeño Pepper (1)
. Using the back of your knife, smash the
Garlic (1 clove)
Chop the stems off
Fresh Parsley (1/2 cup)
, then draw the leaves into the center of your cutting board and roughly chop. Repeat this process with the
Fresh Mint (1/2 cup)
Place the onion, jalapeno, garlic, parsley, and mint in the food processor, along with
Salt (to taste)
Ground Black Pepper (to taste)
. Pulse for 1 minute.
Transfer vegetable mixture to the bowl with chickpea mixture. Using a spatula combine the two mixtures along with
Chickpea Flour (1/4 cup)
Baking Powder (1 tsp)
Ground Nutmeg (1/2 tsp)
Ground Cumin (1/2 tsp)
Once all powder is combined, use an Ice Cream Scoop or your hands to make ping-pong ball-sized falafels. When formed place all balls on a baking sheet and let rest in the fridge until ready to cook.
In a deep pan, pour
Frying Oil (as needed)
until it reaches 2-inch in depth and heat over medium-high. (To test the readiness of oil, drip a small drop of water into the pan; when the oil sizzles it’s ready). Fry falafels until golden and crisp crust forms, about 2-3 minutes on either side.
Transfer falafels to a paper towel-lined plate and immediately sprinkle with salt and serve!