Flourless Falafel

Oven-dried canned chickpeas bound with a single egg instead of flour. The drying step and the chill are both load-bearing.

Prep 20 min Cook 8 min Chill 1 hr greek main vegetarian fried

Method

1
Oven Dry Drain and rinse both cans of chickpeas. Spread them in a single layer on a parchment-lined baking sheet. Slip them into the 400°F oven next to the potatoes for just 10 minutes, until they look matte and dry. Remove and let cool for 5 minutes.
2
Blend Place the dried chickpeas, chopped yellow onion, minced garlic, packed parsley leaves, cumin, coriander, salt and black pepper into a food processor.
3
Pulse Pulse 10 to 12 times. The texture must look like coarse, wet sand — do not puree it into hummus.
4
Bind & Chill Transfer to a bowl. Stir in the beaten egg until uniform. Cover and refrigerate for at least 1 hour. Do not skip this, or the flourless mixture will dissolve in the oil.
5
Shape Gently form the cold mixture into 12 to 14 small, flattened patties, about 1.5 inches wide and 1/2 inch thick.
6
Pan-Fry Heat the neutral oil in a large skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side, until a deep golden crust forms. Flip carefully with a thin spatula. Drain on paper towels.