Pulse chickpeas, tahini, egg, lemon zest, cumin, garlic,
lemon juice, coriander, chili powder, and salt in food
processor until mostly smooth, but still chunky. Transfer
to bowl and add flour, onion, parsley, and baking powder.
Shape 1/4 cup mixture into a 1 inch thick patty. Place
patties on a platter. (Can be refrigerated overnight.) Cook
patties in a pan, in olive oil. Drain on a paper towel
Make yogurt sauce. Serve Falafel with sauce.
Originally Submitted
1/11/2016
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