Ingredients
1 cup dried chickpeas (not canned, as they’re too soft)
1 small onion, roughly chopped
2-3 cloves garlic, minced
1 cup fresh parsley leaves (stems removed)
1 cup fresh cilantro leaves (stems removed)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
2-3 tablespoons all-purpose flour (or chickpea flour for a gluten-free option)
Vegetable oil, for frying
Instructions:
Prepare Chickpeas:
Rinse the dried chickpeas and place them in a large bowl. Cover with plenty of water and let soak overnight (or for at least 8 hours). Drain and rinse well before using.
Blend Ingredients:
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne pepper. Pulse until the mixture is finely ground but not pureed. You want a somewhat coarse texture.
Add Baking Powder and Flour:
Transfer the mixture to a bowl and stir in the baking powder. Gradually add the flour, mixing until the mixture holds together when pressed. It should be thick and slightly sticky but not too dry.
Chill Mixture (Optional but Recommended):
For best results, cover the mixture and chill in the refrigerator for 30 minutes. This helps the flavors meld and makes it easier to form the falafel balls.
Form Falafel:
With wet hands, form the mixture into balls or patties about 1 to 1.5 inches in diameter. If you’re having trouble forming them, you can add a little more flour.
Heat Oil:
Heat a few inches of vegetable oil in a deep pan or skillet over medium heat. You can test the oil’s readiness by dropping a small piece of falafel mixture into the oil; if it sizzles and rises to the surface, it’s ready.
Fry Falafel:
Fry the falafel in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain.
