Falafel

Ingredients

1 cup dried chickpeas
1/2 large onion, roughly chopped
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon baking powder
Salt and pepper to taste
2-3 tablespoons flour (or as needed)
Vegetable oil, for frying

Instructions

Prepare Chickpeas

Place the dried chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight or for at least 8 hours. Drain well.

Make the Mixture

In a food processor, combine the soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper (if using), baking powder, salt, and pepper. Process until the mixture is finely ground but not pureed; it should have some texture.

Transfer the mixture to a bowl and stir in the flour. The mixture should be firm enough to hold its shape; if it’s too wet, add more flour.

Form Falafel Balls

Using your hands or a small ice cream scoop, form the mixture into small balls or patties, about 1 to 1.5 inches in diameter.

Heat Oil

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until hot (about 350°F or 175°C).

Fry Falafel

Carefully drop the falafel balls into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until the falafel are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.