Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for at least 12 hours or overnight
  • 1 small onion, roughly chopped (approx. 100g)
  • 4 cloves garlic, minced
  • 1 cup (packed) fresh parsley leaves, roughly chopped (approx. 30g)
  • ½ cup (packed) fresh cilantro leaves, roughly chopped (approx. 15g)
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 ½ tablespoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking soda
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Pinch of cayenne pepper (optional, for a little kick)
  • Vegetable oil, for frying (enough to fill a pot 2-3 inches deep)

Instructions:

  1. Drain and rinse the soaked chickpeas thoroughly. Pat them dry with paper towels. Important: Do NOT use canned chickpeas; they will result in a mushy falafel.
  2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, baking soda, salt, pepper, and cayenne pepper (if using).
  3. Pulse the mixture until finely ground, but not completely smooth. You want a slightly coarse texture.
  4. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to 2 hours). This helps the flavors meld and the falafel hold their shape.
  5. Heat vegetable oil in a deep pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Use a thermometer for accuracy, or test with a small piece of falafel; it should sizzle immediately.
  6. Using a cookie scoop or tablespoon, form the mixture into small falafel balls or patties. Gently flatten them slightly.
  7. Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pot.
  8. Fry for 3-4 minutes per side, until golden brown and crispy.
  9. Remove the falafel with a slotted spoon or spider strainer and place them on paper towels to drain excess oil. Serve immediately.