Prep time25 minutes, including cooling time
Cook Time15 minutes
Yield18-20 falafel balls
Equipment: The Ultimate Skillet
1 medium sized red onion
1 medium sized bell pepper
1 400g can of chickpeas, drained and rinsed
3 cloves of garlic
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup chopped fresh parsley
½ cup of chopped fresh coriander
4 tablespoons chickpea flour
½ cup panko breadcrumbs
Sunflower or vegetable oil for frying
Using a food processor, pulse the onion, pepper, garlic, seeds and herbs until they are roughly chopped. Add the drained chickpeas and continue to pulse until you have a mushy mixture. Transfer the mixture into a bowl and add the chickpea flour. Combine until you’ve removed some of the moisture and slowly add the panko and season with salt. Mix until you’ve got a malleable but dry mixture. It’s important that the falafel mixture isn’t too wet, or it won’t fry well in the oil. Pop the bowl of falafel mixture for at least 10 minutes.
Before removing the mixture from the fridge, fill your Kana cast-iron skillet up ¾ full with cooking oil and heat on medium-high.
Roll scoops of the mixture into balls with your hands and drop into the oil. You can fit about 6 falafel balls comfortably in the skillet. After about a minute, using a slotted spoon, flip the balls so that they are golden all over. Remove on to a plate lined with paper towel and repeat, frying 6 balls at a time, until you’ve used up all the mixture.
Season the falafel balls with sea salt and enjoy right away, hot, or at room temp. You can warm them up in the oven later on or enjoy cold! Serve with salad and dips, or in a pita wrap!