Testte

Directions

1. Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture. "Do this"
   

   

2. Pulse the mixture until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding it’s shape in a patty. Transfer the mixture to a bowl. " "Do this"

   

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1. Scoop the falafel into about 2 Tbsp portions and shape into small patties. If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid you can transfer them to a freezer " " bag for long term storage.

   

2. I got 15 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.