Preparation Time10 minutes
Serving Size8 People
202 kcal per serving
- Daily Value*
Add the onion, cilantro, garlic, parsley, and drained chickpeas to a food processor. Pulse several times until it gives a soft and smooth mixture. Stir in baking soda and mix well.
Make small meatballs sized falafel balls out of this mixture. Place the falafel in a sealable container and refrigerate or freeze to store. To cook these falafels, beat an egg with coriander and salt in a bowl.
Coat the falafel balls with egg mixture and then sear them in hot oil over medium heat until brown.