1 can chickpeas, drained
3 tbsp Landish cricket powder
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
Vegetable oil, for frying
In a food processor, add chickpeas, garlic, shallot, parsley, cumin, coriander, and flour.
Pulse until the mixture is a coarse and mealy texture. (Don’t over blend!)
Form mixture into falafel balls and squeeze to compact.
Place in fridge to chill while heating oil.
In a pot, heat 1” vegetable oil until a drop of water is added to the oil sizzles and pops.
Fry falafels until golden, then transfer to a paper towel-lined plate and season with salt.
Comments will be approved before showing up.