Falafel Recipe

Soak Chickpeas

In a large bowl, soak the dried chickpeas in water overnight. Ensure the water covers the chickpeas by at least 2 inches.

Chop Vegetables

After soaking, drain and rinse the chickpeas. In a food processor, add the soaked chickpeas, chopped onion, and garlic cloves. Pulse until coarsely ground.

Add Herbs and Spices

To the food processor, add fresh parsley, fresh cilantro, cumin powder, coriander powder, salt, black pepper, and baking powder. Blend until the mixture is finely chopped but not pureed.

Chill the Mixture

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld and mixture to firm up.

Form the Falafel

Once chilled, take the mixture out of the fridge and form small balls or patties, about the size of a golf ball.

Heat Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Falafel

Carefully drop the formed falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown.

Drain and Serve

Using a slotted spoon, transfer the fried falafel to a plate lined with paper towels to drain excess oil. Serve warm with tahini sauce or in pita bread with fresh vegetables.