Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in plenty of cold water for 12-24 hours
  • 1 medium onion, roughly chopped (about 1 cup chopped)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 1 cup (packed) fresh parsley, roughly chopped
  • 1/2 cup (packed) fresh cilantro (coriander), roughly chopped
  • 1/4 cup (packed) fresh mint, roughly chopped
  • 2 tablespoons all-purpose flour (plus more if needed)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Vegetable oil, for frying (about 4 cups/950ml)
  • 1 green chili, finely chopped (adjust to your spice tolerance) (Optional)
  • 1 tbsp sesame seeds (Optional)

Instructions:

  1. Soak dried chickpeas in cold water for 12-24 hours. Ensure they are fully submerged.
  2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, mint, flour, cumin, coriander, baking soda, cayenne pepper, salt, and pepper. Process until a coarse, slightly grainy mixture forms.
  3. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
  4. Using your hands, form the mixture into small, evenly sized balls or patties (about 1-2 inches in diameter).
  5. Heat vegetable oil in a deep-fryer or large pot to 350°F (175°C).
  6. Carefully lower the falafel into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, flipping occasionally, until golden brown and crispy.
  7. Remove the falafel from the oil with a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
  8. Serve immediately in warm pita bread with your favorite toppings.