Falafel with Parsley
This version of falafel is lighter and tastier than the usual, and perfect main course or sandwich filling.
1 cup chickpeas, dried soaked overnight
1/2 tsp baking soda
2 tsp cumin powder
1 tsp coriander powder
1 bunch fresh parsley
1 tsp turmeric
to taste sea salt
4 tbsp grapeseed oil
- Soak chickpeas overnight. Alternately, cook chickpeas till done, just in water:: boil, bring to simmer, simmer for about 30 minutes.
- Combine all ingredients except oil in a food processor, process to a gritty mixture.
- Shape into patties, and pan fry in grapeseed oil, about 1-2 minutes on each side on fairly high temperature. Serve hot with pita bread and chopped vegetables.