1(15 oz) can chickpeas,rinsed, drained and patted dry
1/3cupflat-leaf parsley leaves,stems removed
1/4cupfresh cilantro leaves,stems removed
1tablespoonfresh dill,stems removed
2teaspoonsfinely grated lime rind
1 1/2teaspooncumin,or more to taste
1/4teaspoonsalt(I used sea salt)
1/4teaspooncracked black pepper,or more to taste
Place the chickpeas, tahini, parsley, cilantro, dill, garlic, shallots, lime rind, flour, cumin, salt, and black pepper in a food processor and process until just combined.
Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds, if desired.
Fill half-full a medium, deep saucepan with oil and place over medium heat until the temperature reaches 320°F on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until crunchy and golden. Drain on paper towel.
How to Easily Skin Chickpeas?Transfer the chickpeas to a large bowl and fill the bowl with cold, gently rub the beans vigorously between your hands to release the skins. Most of the skins will float and you will be able to pick them and discard. Drain the beans and pat them dry, then remove with your finger the remaining skins.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.