Falafel Recipe

Soak Chickpeas

Place the dried chickpeas in a bowl and cover them with water. Let them soak 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, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarsely blended but not pureed.

Form the Falafel Balls

Transfer the mixture to a bowl and stir in the flour. Shape the mixture into small balls or patties, about 1-2 inches in diameter.

Fry the Falafel

In a deep skillet or pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the falafel balls in batches and fry until golden brown on all sides, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels.

Serve

Serve the falafel warm with tahini sauce and pickled vegetables on the side.