I finally found a balanced between deep frying and baking, basically just pan frying them in healthy canola oil. And the outcome can't be more perfect - I get the crunch that I want without the need to raise my cholesterol level.
- 2 cups roughly chopped white onion
- 6 garlic cloves
- 2 cups cooked chickpeas, drained
- 1 cup lightly packed parsley leaves
- 1 cup lightly packed cilantro leaves
- 1 teaspoon salt
- ¼ teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons baking powder
- ½ cup all-purpose flour
- Canola oil, for sauteing
- Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
- Add the chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
- Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)
- Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
- Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point, if the mixture is too wet to scoop.)
- Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
- Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
- Served with Tahini sauce