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Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
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To pan fry falafel, heat a couple tablespoons of high heat cooking oil in a wide skillet over medium heat. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat. Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.
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If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour. Make the falafel balls with 2 tablespoons of the mixture. In a large cast iron (or other good frying skillet) add a couple of inches of oil. Heat the oil on medium heat and cook for 2-3 minutes on each side.
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A perfectly golden outside and bright green inside! How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350°F (175°C). Once the oil has reached temperature, gently drop 6 to 8 balls into the oil at a time. Let them cook for 1 to 2 minutes, or until golden on the outside.
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Using a small ice cream scoop or a ¼ cup measuring cup, scoop out portions of the cold falafel mix and shape them into balls. The uniform size ensures even cooking. Make and shape the falafel balls. Step 4: Fry the falafel balls. In a small deep skillet or dutch oven, pour at least an inch of oil for frying.
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Directions. 1. The day before you want to make falafel, put the dry chickpeas in a bowl or container and add enough water to cover them by a couple inches. Let them soak overnight, and for up to a day. 2. When you're ready to make falafel, drain the soaked chickpeas and put them into the bowl of a food processor.
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Sara Tane. Add your minced onion and garlic back in and pulse it all together. Lastly, you'll need a little flour to hold everything tight as well as one teaspoon of baking powder, which will aerate the falafel and keep 'em nice and fluffy. If you have chickpea flour, you can use that, but all-purpose works just the same.
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Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
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Place the falafel in the pan and cook each side for 3-4 minutes, or until golden brown. Transfer to a paper towel-lined plate. Baking Method . Make small falafel patties instead of balls. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the falafel on the baking sheet and drizzle generously with olive oil.
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Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly.
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Step 1: Prep. Drain the cans of chickpeas well, then pat them dry with paper towels. Aim to get these as dry as you can, which will make the falafel dough more shapeable later on! Step 2: Blitz. Add onion and garlic to a food processor and blitz until broken down. Add the drained chickpeas to the food processor.
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Let the balls cook without disturbing them for 30-60 seconds on the first side. You will know they are ready to flip when sides of the falafel have started to turn a nice golden colour. Flip the falafels over and cook for 30 seconds more before removing from the pan and placing them onto a paper towel lined tray to absorb any excess oil.
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Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside. Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet.
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Spray the falafel with cooking spray and bake for 12 minutes, then flip and bake 12 more minutes until they look crisp on the outside. While the falafel are baking, add the greens, cucumber.
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When you're ready to cook the falafel mixture, add the baking powder and mix. Cover and chill the bowl in the refrigerator for 30 minutes (an hour if you have the time) before frying. To form the falafel balls, you can use a specific falafel scoop or a spoon. Or hand-shape them into balls or slightly flattened disks. Be gentle, so they stay.
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Heat the oil. Add the oil to a deep saucepan or Dutch oven, filling it 2 to 3 inches deep. Turn the stove to medium-high and heat the oil until it reaches about 350ºF. Cook the falafel. Use clean hands to shape the falafel mixture into balls (or slightly flattened balls) and carefully place them in the oil.