Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for 24 hours
  • 1 medium yellow onion, roughly chopped (approx. 150g)
  • 4 cloves garlic, minced
  • 1 cup packed fresh parsley, finely chopped
  • 1/2 cup packed fresh cilantro, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 4 cups / 1 liter)

Instructions:

  1. Soak dried chickpeas in plenty of cold water for 24 hours. Drain and rinse thoroughly.
  2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground, but not completely smooth. You want some texture.
  3. Transfer the mixture to a bowl. Stir in the flour, cumin, coriander, baking soda, salt, and cayenne pepper. Mix well until everything is evenly distributed.
  4. Cover the bowl and refrigerate for at least 30 minutes. This helps the falafel hold their shape during frying.
  5. Pour the vegetable oil into a deep pot or deep fryer. Heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Using an ice cream scoop or spoon, form the falafel into small balls or patties.
  7. Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy, flipping occasionally to ensure even cooking.
  8. Remove the falafel with a slotted spoon or spider and transfer them to a bowl lined with paper towels to drain excess oil.
  9. Serve hot, stuffed in pita bread with your favorite toppings.