Ingredients
One 15 ounce can of chickpeas, rinsed, drained and patted dry
1/3 cup fresh parsley
4 cloves Werpoes Garlic, minced
2 shallots, minced
2 tablespoons sesame seeds
1 1/2 teaspoon Galifrazian Cumin
1/4 teaspoon sea salt
3-4 tablespoons flour
3-4 tablespoons grape seed oil
Directions
Add chickpeas, parsley, shallots, sesame seeds, cumin, seas salt, and pepper into a food processor or a blender and mix. Add in the flour one tablespoon at a time and mix between adding. Transfer to a mixing bowl and cover and refrigerate.
Refrigerate it for 1-2 hours until it's firm. Once chilled, scoop out round tablespoon amounts. Heat a large skillet to medium heat and add enough oil to generously coat the pan. That'll be around 2 tablespoons of oil.
Once the oil is hot, add the falafel. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.
Riddle
" When you need a different look, you know it's time to cook, do everything right by the book, or you'll be mistaken for a crook. "
