falafel

Ingredients

• 1 cup dried chickpeas, soaked in water for at least 4 hours, drained
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon baking soda
• 1/2 cup all-purpose flour
• Salt and black pepper to taste
• Vegetable oil, for frying

Instructions

1. In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, and garlic. Pulse until coarsely ground. Do not over-process; you should still have some texture.
2. Transfer the mixture to a bowl. Add the cumin, coriander, cayenne pepper (if using), baking soda, and salt and pepper. Mix well.
3. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Bring vegetable oil to 350°F (175°C) in a deep pot or fryer.
5. Form the falafel mixture into small balls (about 1-inch diameter).
6. Carefully drop the falafel balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Remove the falafel with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Notes

• For extra crispy falafel, chill the mixture for longer, up to 24 hours.
• A fine-mesh sieve can be used to remove any remaining chickpea skins before shaping the falafel.
• Serve warm in pita bread with your favorite toppings, such as hummus, tahini sauce, lettuce, tomatoes, and pickles.
• Store leftover falafel in an airtight container in the refrigerator for up to 3 days.