Falafel, a Middle Eastern traditional food, is a deep-fried ball, similar to a meatball, except made out of chickpea, herbs and spices. Falafels are most often enjoyed stuffed in a pita bread with hummus or tahini or on top of a salad.
For falafel balls: Shape the falafel mix into 6 to 9 patties, about 2½ inches wide and ¾ inch tall, and set them on a plate near the stove. Line another plate with paper towels.
In a nonstick frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, add the falafel patties and fry until dark golden and crusty, turning once, 3 to 4 minutes per side. Using a spatula or slotted spoon, transfer the patties to the plate with the paper towels to soak up any excess oil. Sprinkle the patties with salt.
Ingredients: chickpeas, red onion, water, garlic chive, parsley, cilantro, jalapeno, ap flour, coriander, sesame seeds roasted, salt, cumin seeds, baking powder.
Contains: wheat, cereals containing gluten, sesame seeds.