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Ingredients (Makes 4):
- Canned chickpeas: 2 cups, drained
- Garlic: 2 cloves
- Onion: 1 small, chopped
- Parsley: 1/2 cup
- Cumin: 1 tsp
- Coriander (ground): 1 tsp
- Baking powder: 1/2 tsp
- Flour: 2 tbsp
- Eggs: 4 (soft-boiled) + 1 (raw for binding)
- Salt & pepper: to taste
- Panko breadcrumbs: for rolling
- Oil: for frying
Instructions:
- Soft boil 4 eggs (6 minutes), then cool and peel.
- In a food processor, blend chickpeas, garlic, onion, parsley, spices, baking powder, flour, raw egg, salt, and pepper until coarse but sticky.
- Divide falafel mix into 4 portions. Flatten each and wrap around an egg.
- Roll in breadcrumbs and chill for 15 minutes.
- Deep-fry or air fry until golden and crisp.
- Serve with tahini sauce or garlic yogurt.
✅ Pros:
- Vegetarian-friendly protein bomb
- Crisp on the outside, creamy inside
- Excellent for brunch or picnics
❌ Cons:
- More steps than typical falafel
- Must be careful with egg timing
