The words “crispy” and “classic” are like a bloggers best friend.
As a blogger, anytime I hear “crispy”, I get excited. Please do not ask me why, because by now I’ve determined my logic makes zero sense. I mean, I used to think that hearing glasses were a thing, so I think my mind works a taaaaddddd bit differently. Anyways- I love anything crispy. I love the sound, the texture, even the smell is different. Gimme all the crispy, practically burnt things and give them to me NOW.
The word “classic” is very vague, but allow me to elaborate. The food blogger community seems to have a series of recipes that everyone blogs about, and falafels are right at the top. I mean, they’re classic! You can have them in ball form, in burger form, heck- even scramble form is delicious. I feel like now that I have finally perfected my recipe, I can call myself a real food blogger. *pats self on back*
Like I just mentioned, I’ve finally perfected the recipe. I have been trying for MONTHS (probably almost a year if we’re being honest) to get this recipe just right, and nothing ever seemed to click. Maybe it was the amount of flour I was adding, or how roughly I was pulsing the chickpeas- whatever the case, I was doing something wrong. Now that I’ve attained the recipe, I can honestly say this: HOW DID I NOT GET HERE SOONER. This recipe is the easiest of them all, and requires minimal ingredients.
If you’re like me and don’t eat a bunch of meat, or you simply want to switch it up from your usual burger, then I got you covered. The chickpeas are what forms the base of the falafel, as that is usually the case, and provide the main source of protein and fiber. With about seven grams of protein per patty, these provide a nick punch in your vegetarian meal. Enjoy!
- 1 15 oz can chickpeas, drained
- ¼ cup flour of choice*
- 3 stems parsley
- Juice of one lemon, or about three tbsp
- ½ tsp chilli powder
- ½ tsp garlic powder
- ½ tsp paprika
- 1.) In a food processor, add in your parsley and lemon juice. Pulse very quickly until the parsley is roughly chopped.
- 2.) Turn your food processor off and add in the chickpeas and spices. Pulse until the chickpeas are crushed, but are not a pure mush yet. I recommend doing stop and go intervals to ensure you don't over blend them.
- 3.) Transfer the mixture to a mixing bowl and add in your flour. Mix everything together WELL. If you're finding that it's tough to mix with a spoon, spray your hand with cooking spray (so it doesn't stick) and use your hands to mix everything together.
- 4.) Spray some more non-stick spray on a baking sheet, and form five balls with the mixture. Press down in the palm of your hand to get the burger shape, and cook in a pre-heated oven at 400 for thirty minutes.
- 5.) Once the thirty minutes have passed, transfer out of the oven and let cool. Once they're cool, you can enjoy! I like adding these so salads or making sandwiches out of them, but the possibilities are endless.
What’s your favorite kind of burger?
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