Name: Chickpea-Flour Falafel
Yield: 4–6 servings
Cuisine: Vegan
Ingredients: 2½ cups chickpea flour; 1 Tbsp dried parsley; 2 tsp cumin; 1 Tbsp salt; 1 tsp baking powder; 1 tsp chili powder; 1 tsp coriander; 2 tsp paprika; 2 tsp garlic powder; 1 tsp turmeric; 1 Tbsp lemon juice or lemon powder; 1½ cups water; 2 Tbsp olive oil for frying

INGREDIENTS

4–6 servings

2½ cups chickpea flour
1 Tbsp dried parsley
2 tsp cumin
1 Tbsp salt
1 tsp baking powder
1 tsp chili powder
1 tsp coriander
2 tsp paprika
2 tsp garlic powder
1 tsp turmeric
1 Tbsp lemon juice or lemon powder
1½ cups water
2 Tbsp olive oil for frying

METHOD

Make it

1
Mix all the dry ingredients.
2
Bring the water to a boil.
3
Slowly whisk the dry mixture into the hot water.
4
Cover and let sit 10 minutes to hydrate.
5
Heat the olive oil in a skillet.
6
Drop the mixture in by spoonfuls and flatten into small patties.
7
Fry several minutes per side until browned.

Cooking notes

The chat attributes this formulation to AMC Real Trail Meals; the underlying publication was not independently checked here.
The source calls for 1 Tbsp salt and separately recommends starting with 1½–2 tsp for home cooking. Do not silently equate or replace those amounts.
The ingredient list specifies lemon juice or lemon powder; the described hydration method only explicitly mentions dry ingredients.

Serving suggestions

Tahini sauce
Bannock or pita