Salmon Falafel

Salmon Falafel

AuthorJulie

1 19 oz (540 mL) can chickpeas, drained
1 can salmon, drained
2 green onions, chopped
2-4 garlic cloves, peeled
1/4-1/2 cup chopped fresh cilantro
1/2 tsp cumin
?1/4 tsp salt
?pinch dried chili flakes
3 Tbsp all-purpose flour
?1 tsp baking powder
canola oil, for frying

1

Combine the chickpeas, salmon, onions, garlic, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice. Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands too much. You can make it as smooth as you want, but I like leaving a little texture.

2

Roll the dough into meatball-sized balls, and if you like, flatten each slightly, making a little patty. (I like doing this for maximum surface area, which equals more crunch. Flatter also means they cook through more quickly.)

3

In a shallow pot or skillet, heat about 1/2-inch of canola or other mild vegetable oil until it’s hot but not smoking. Test it with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, without crowding the pan (which will cool down the oil), until they’re golden and crisp. (You could get away with using just a drizzle of oil – if you do this, best to leave the falafels round, so that you can roll them around in the pan to brown all sides.) Transfer to a paper towel lined plate.

4

Serve warm, with tzatziki or thick plain Greek yogurt spiked with lemon, garlic, tahini and salt. Makes about 20 falafel.

Category,

Ingredients

 1 19 oz (540 mL) can chickpeas, drained
 1 can salmon, drained
 2 green onions, chopped
 2-4 garlic cloves, peeled
 1/4-1/2 cup chopped fresh cilantro
 1/2 tsp cumin
 ?1/4 tsp salt
 ?pinch dried chili flakes
 3 Tbsp all-purpose flour
 ?1 tsp baking powder
 canola oil, for frying

Directions

1

Combine the chickpeas, salmon, onions, garlic, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice. Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands too much. You can make it as smooth as you want, but I like leaving a little texture.

2

Roll the dough into meatball-sized balls, and if you like, flatten each slightly, making a little patty. (I like doing this for maximum surface area, which equals more crunch. Flatter also means they cook through more quickly.)

3

In a shallow pot or skillet, heat about 1/2-inch of canola or other mild vegetable oil until it’s hot but not smoking. Test it with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, without crowding the pan (which will cool down the oil), until they’re golden and crisp. (You could get away with using just a drizzle of oil – if you do this, best to leave the falafels round, so that you can roll them around in the pan to brown all sides.) Transfer to a paper towel lined plate.

4

Serve warm, with tzatziki or thick plain Greek yogurt spiked with lemon, garlic, tahini and salt. Makes about 20 falafel.

Salmon Falafel
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.