Ingredients:

  • 1 cup (200g) dried chickpeas (garbanzo beans), NOT canned
  • 1 medium yellow onion, roughly chopped
  • 1/2 cup packed fresh parsley
  • 1/4 cup packed fresh cilantro
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 cup (30g) all-purpose flour, plus more if needed
  • Vegetable oil or canola oil, for frying

Instructions:

  1. Cover dried chickpeas with cold water. Soak for 24-48 hours, changing water.
  2. Drain chickpeas, pat dry.
  3. Combine chickpeas, onion, parsley, cilantro, garlic, lemon juice, cumin, coriander, baking soda, chili powder, cayenne pepper, salt, pepper in food processor. Process until finely ground but slightly coarse.
  4. Add flour and pulse to combine. Add more if needed.
  5. Refrigerate the mixture for at least 30 minutes.
  6. Form the falafel mixture into small balls or patties.
  7. Heat about 2 inches of oil to 350°F (175°C).
  8. Fry the falafel balls in batches for 3-4 minutes per side, until golden brown.
  9. Drain falafel balls on a baking sheet. Serve immediately.