Total Time:
30mins
Prep:
20mins
Cook:
10mins
Skill Level:
Easy
Ingredients
- 1 19 oz (540 mL) can chickpeas, drained
- 2 green onions, chopped
- 3 garlic cloves, peeled
- 1/4 cup chopped fresh cilantro
- 1 tsp. cumin
- 1/4 tsp. salt
- pinch dried chili flakes
- 2 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 cup plain yogurt
- 1 Tbsp. lemon juice
- canola or other mild vegetable oil, for frying
- 1 head Inspired Greens butter lettuce
- Sriracha, for serving (optional)
How to Make It
- Put the chickpeas, onion, 2 garlic cloves, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice.
- Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls. Roll into meatball-sized balls, and flatten each slightly.
- Stir together the yogurt, lemon juice and a big pinch of salt.
- Finely crush or grate and stir in the last garlic clove.
- In a shallow pot or skillet, heat about 1/2-inch of oil until it’s hot but not smoking.
- Cook the falafel for a few minutes per side, without crowding the pan, until they’re golden and crisp.
- Transfer to a paper towel lined plate.
- Serve immediately, wrapped in lettuce leaves, with garlic sauce and Sriracha.
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