📖 Instructions

1. 1. Prepare the chickpeas: If using dried chickpeas, soak them in cold water for at least 8 hours, or overnight. Drain and rinse well. If using canned, make sure they're well-drained. Seriously, get rid of all that excess water!
2. 2. Make the falafel mixture: In a food processor (or with some serious elbow grease and a potato masher), combine the drained chickpeas, red onion, garlic, flour, spices (cumin, coriander, paprika, cayenne pepper – go wild!), and salt. Pulse until a coarse mixture forms. Don't over-process; you want some texture!
3. 3. Shape the falafel: Roll the mixture into small balls (about 1 inch in diameter). This is a great time to enlist some friends, family, or even just the cat to help with this step! You know they want to be involved.
4. 4. Fry or bake the falafel: Heat a generous amount of oil in a large skillet over medium-high heat. Carefully add the falafel balls, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy. Alternatively, you can bake the falafel on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through. Baking is healthier, but frying makes the best falafel.
5. 5. Make the bleu cheese dressing: In a small bowl, whisk together the mayonnaise, bleu cheese, lemon juice, garlic powder, and hot sauce. Adjust the amount of hot sauce to your liking; I like it extra spicy!
6. 6. Toss the falafel: Gently toss the cooked falafel in the bleu cheese dressing, ensuring they are evenly coated. This is so important. We need a thorough coating for that maximum flavor impact!
7. 7. Serve: Serve the Buffalo Falafel immediately. They're amazing on their own, in a pita, in a salad, or really, wherever your heart desires!