This is a versatile recipe. If you don’t have dandelion greens, swap for another favorite green! Switch up the spices to suit your tastes. Don’t have dried flower petals sitting in your pantry (yes, I feel funny writing that), leave them out!
YIELD: About 45 pieces
1 pound dried chickpeas, soaked overnight + drained/rinsed (using canned chickpeas will not yield the right consistency)
1 bunch dandelion greens, chopped (approximately 1 very tightly packed cup)
1 bunch parsley, chopped (approximately 1 very tightly packed cup)
1 small red onion, chopped (approximately 1 cup)
6 garlic cloves
1/4 cup dried calendula petals (optional)
2 T chickpea flour
2 t sumac
2 t ground cumin
2 t sea salt
1/2 t cayenne
high-heat frying oil of choice (I used avocado oil)
INSTRUCTIONS
-In 2-3 batches, process all the ingredients in a food processor. The smaller the food processor, the more batches will be necessary. I split my ingredients in half and used a 7-cup processor.
-Look for a small crumb-like consistency that sticks together nicely. Don’t over process or the mixture will become paste-like.
-Toss processed mixture into a large bowl and remove any large pieces/mix to combine thoroughly. Process the large pieces and add them back to the mixture.
-Refrigerate the mixture for about an hour.
-Using a small ice cream scoop or tablespoon, portion mixture into desired size/shape. A 1-1” ball is a great start.
-Add about 1/2”-1” oil to a pan (I used cast iron) and bring to approximately 375 degrees. Keep the heat around medium. You don’t want the oil to smoke! The oil can be tested by placing one falafel into the pan. It should sizzle consistently and turn golden brown in about 2 minutes. Depending on the amount of oil, you’ll need to flip the falafel to brown the other side (for an additional few minutes).
-Once the falafel is fully browned, remove from the oil. Now is a good opportunity to taste the falafel and determine whether you’d like to add any additional seasoning. If not, continue frying the falafel until they’re all golden brown. Avoid overcrowding the pan by keeping a couple inches of space between each piece.
-Serve however your heart desires : in a wrap, on a bed of greens, doused in an herb sauce/chutney or dunked in hummus. Maybe a combo of all the above?
