Vegan Camelina Falafels

1 lb (500 g) of dry chickpeas (soaked the day before)

4 garlic cloves, peeled

1/2 onion, peeled and coarsely chopped

1/2 cup of camelina seeds Signé caméline

1 bunch of parsley (or coriander or mint, or a mixture)

2 tbsp. (30 ml) of ground cumin

2 tbsp. (30 ml) of ground turmeric

1 tbsp. (15 ml) of salt

1/2 tsp. (8 ml) of pepper

1 liter of virgin camelina oil Signé caméline or canola oil for the fryer (can be mixed)

A large pinch of cayenne pepper (optional)

1 tbsp. (15 ml) of baking soda (optional)

1. The day before, put the dry chickpeas in a large bowl with 2 cm of water above the chickpeas. Soak overnight, ideally in the refrigerator or over the counter.
2. Drain and rinse the chickpeas thoroughly. Important: dry them as much as possible between two clean cloths or paper towels.
3. Pour the chickpeas into a food processor. Add the onion, camelina seeds and garlic cloves.
4. Add salt, pepper, cumin, turmeric, cayenne and baking soda.
5. Add the coriander, parsley and or mint (your choice)
6. Mix by small impulses. Scrape the walls and mix a second time until the texture is neither too fine nor too thick. The mixture must hold (slightly sticky, but not as smooth as hummus).
7. Pour the mixture into a bowl. Do not hesitate to remove the large pieces of chickpeas.
8. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
9. Heat 1 liter of oil in a deep fryer at 350 °F or in a saucepan over medium heat.
10. Form balls with a small ice cream scoop. Press firmly. Unmold.
11. Gently dip the falafel balls in hot oil at 350 ° F. Turn over after 3 minutes and continue cooking for 2 minutes. Remove.
12. Remove excess oil with paper towels.
13. Serve with pitas, hummus, tomatoes, salads, coriander or fresh mint, tahini (sesame butter / optional).

Can be frozen. You can also serve the falafels as an appetizer with hummus.

Enjoy your meal !

Benoît, recipe creator and passionate of camelina