Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for 12-24 hours
  • 1 small yellow onion, roughly chopped (approx. 100g)
  • 1/2 cup (loosely packed) fresh parsley, roughly chopped (approx. 10g)
  • 1/4 cup (loosely packed) fresh cilantro (coriander), roughly chopped (approx. 5g)
  • 3-4 cloves garlic, minced (10-12g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 1/2 teaspoons ground cumin (4g)
  • 1 teaspoon ground coriander (3g)
  • 1/2 teaspoon baking powder (2g)
  • 1/4 teaspoon cayenne pepper (or to taste) (1g)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon black pepper (2g)
  • Vegetable oil, for frying (about 500-700ml)

Instructions:

  1. Place dried chickpeas in a large bowl, cover with plenty of cold water, and soak for 12-24 hours. Drain and rinse thoroughly.
  2. In a food processor, combine soaked chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, baking powder, cayenne pepper, salt, and pepper. Pulse until coarsely ground, but not completely smooth.
  3. Transfer the falafel mixture to a bowl, cover, and chill in the refrigerator for at least 30 minutes.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Using your hands or a small cookie scoop, form the falafel mixture into small, rounded balls or patties.
  6. Carefully lower the falafel into the hot oil in batches, being careful not to overcrowd the fryer. Fry for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the falafel from the oil with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
  8. Serve immediately while hot and crispy! Serve this great falafel recipe with pita bread, hummus, and fresh vegetables.