Mediterranean Falafel
Made with Minor’s® Classical Reductions™ Vegetable Brown Stock.
Ingredients
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Chickpeas, canned, drained, rinsed, dried -- 1 lb
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White onion, minced -- 2 oz
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Garlic, minced - 2 Tbsp
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Jalapeño, minced -- 2 tsp
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Parsley, leaves and stems, minced -- 1/4 cup
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Chickpea flour - 3 Tbsp
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Kosher salt -- 1/2 tsp
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Black pepper, cracked -- 1/4 tsp
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Baking powder -- 1/2 tsp
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Cumin, toasted, ground -- 1 tsp
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Minor’s® Classical Reductions™ Reduced Vegetable Stock, as is -- 2 Tbsp
Preparation
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1Preheat deep fryer to 350° F.
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2In a bowl, mix all ingredients together. Transfer to a food processor and blend for 30 to 45 seconds, then scrape the sides of the processor with a spatula and repeat 2 more times.
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3Using a scoop, form the falafel into golf ball size pieces. Deep fry falafel in batches, and transfer to a paper towel lined sheet pan to drain.
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4Season with salt and black pepper.
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5Serve immediately.
Serving Suggestions/Variations
Serve as a bowl with couscous, roasted mushrooms, cucumber/tomato/feta salad, and babaganoush or raita.
Components
