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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak the Chickpeas
Place dried chickpeas in a bowl and cover them with water. Let them soak overnight (or for at least 8 hours) until they are doubled in size.
- 2
Prepare the Mixture
Drain the soaked chickpeas and rinse them under cold water. In a food processor, combine the chickpeas, chopped onion, garlic cloves, parsley, cilantro, cumin, coriander, salt, black pepper, and baking powder. Pulse until a coarse paste forms. Do not over-process; you want some texture.
- 3
Add Flour
Transfer the mixture to a bowl and stir in the all-purpose flour. Mix well until combined. If the mixture is too wet, you can add a little more flour.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the mixture firm up for easier shaping.
Cooking
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of the mixture into it; if it sizzles, it’s ready.
- 6
Shape the Falafel
Using your hands or a scoop, form the chickpea mixture into small balls or patties, about 1.5 inches in diameter. Make sure they are compact.
- 7
Fry the Falafel
Carefully drop the shaped falafel into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain and Serve
Once fried, remove the falafel with a slotted spoon and drain on paper towels. Serve warm with tahini sauce, in pita bread, or atop a salad.
