Tamayya

Ingredients

2 cups dried chickpeas, soaked overnight
1 small onion, finely chopped
4 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 black pepper
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
2 tablespoons flour (or more if needed for binding)
Vegetable oil (for frying)

Instructions

Prepare the Chickpeas

Drain the soaked chickpeas and rinse them well.

Place the chickpeas in a food processor and pulse until they are coarsely ground.

Make the Falafel Mixture

Add the finely chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, ground black pepper, salt, baking soda, lemon juice, and flour to the food processor.

Pulse until the mixture is well combined and forms a coarse paste. If the mixture is too wet, add a little more flour until it holds together.

Shape the Falafel

With damp hands, take small portions of the mixture and shape them into small balls or patties, about 1 to 1.5 inches in diameter.

Place the shaped falafel on a plate or tray.

Heat the Oil

In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Falafel

Carefully add the falafel balls or patties to the hot oil, being careful not to overcrowd the pan.

Fry the falafel for about 3-4 minutes on each side, or until they are golden brown and crispy.

Use a slotted spoon to remove the falafel from the oil and drain them on paper towels.