Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 cup chickpea flour or all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Prep the chickpeas by soaking them in water overnight. If using canned, rinse and drain them.
- In a food processor, combine the soaked chickpeas, garlic, onion, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until coarsely ground.
- Add flour and baking powder to the mixture and mix until incorporated.
- Chill the mixture in the refrigerator for at least 30 minutes.
- Shape the mixture into balls about 1.5 inches in diameter.
- Heat oil in a deep skillet over medium-high heat.
- Fry the falafel in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Serve warm, drizzled with tahini sauce or alongside fresh veggies or in a pita.
Notes
Experiment with different spices and herbs to add your personal touch to the falafel. Don’t skip the chilling step to ensure perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian