Ingredients
1 cup chickpeas
2 clove garlic
6 scallions
⅓ cup fresh parsley
⅓ cup dill
2 tbsp fresh mint
1 tsp salt
1 tsp cumin
½ tsp coriander
½ tsp baking powder
¼ tsp ground cardamom
2 tbsp lemon juice
¼ cup chickpea flour
2 tbsp tahini
1 cup greek yogurt
1 clove garlic
½ tsp salt
1 tsp cumin
1 tbsp tahini
1 tbsp lemon juice
2 tbsp dill
1 tbsp fresh mint
1 green chillies
½ tsp baking powder
Directions
Step 1
Soak a cup of chickpeas 8 hours or overnight then drain off all liquid and put in a food processor
1 cup chickpeas
Step 2
To the chickpeas add garlic dill parsley mint 1 green chilli scallions salt cumin coriander baking powder and cardamom and pulse
2 clove garlic
6 scallions
⅓ cup dill
⅓ cup fresh parsley
2 tbsp fresh mint
1 green chillies
1 tsp salt
½ tsp coriander
1 tsp cumin
½ tsp baking powder
¼ tsp ground cardamom
Step 3
Add tahini lemon juice and chickpea flour to the chickpeas and pulse until smooth
2 tbsp tahini
2 tbsp lemon juice
¼ cup chickpea flour
Step 4
Roll into balls then place on a baking tray and refrigerate 1 hour
Step 5
For the yogurt dip add 1 cup greek or natural yogurt to a bowl with crushed garlic salt cumin tahini lemon juice mint and dill
1 clove garlic
½ tsp salt
1 tsp cumin
1 tbsp tahini
1 tbsp lemon juice
2 tbsp dill
1 tbsp fresh mint
Step 1
Fry the falafel in vegetable oil on medium heat 350 f until golden turning occasionally
