Falafel Platter Recipe

Soak the Chickpeas

Place the dried chickpeas in a bowl and cover them with water. Soak them overnight or for at least 8 hours.

Prepare the Falafel Mixture

Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and black pepper. Pulse until finely ground but not pureed.

Form the Falafel Balls

Using your hands, form the mixture into small balls or patties, about the size of a golf ball.

Heat the Oil

In a deep skillet, heat olive oil over medium-high heat until shimmering.

Fry the Falafel

Carefully drop the falafel balls into the hot oil and fry in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.