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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Drain and Rinse the Chickpeas
Open the can of chickpeas, drain the liquid and rinse them well under cold water. Let them drain in a colander.
- 2
Chop Fresh Herbs
Finely chop the fresh parsley and cilantro and set aside.
- 3
Prepare Onion and Garlic
Peel and roughly chop the onion and garlic cloves, making them easier to blend.
Mixing and Forming
- 4
Blend the Ingredients
In a food processor, combine the drained chickpeas, chopped parsley, cilantro, garlic, onion, ground cumin, ground coriander, baking powder, salt, black pepper, and all-purpose flour. Pulse until the mixture is well combined but still slightly chunky.
- 5
Form the Fritters
Using your hands, form the mixture into small balls or patties, about the size of a golf ball. Place them on a plate lined with parchment paper.
Cooking
- 6
Heat the Oil
In a large skillet or deep pan, heat the vegetable oil over medium-high heat until hot, but not smoking.
- 7
Fry the Falafel
Carefully add the formed falafel into the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove the falafel and drain on paper towels.
Serving
- 8
Serve with Optional Ingredients
Serve the crispy falafel warm with pita bread, fresh vegetables, tahini, and a drizzle of lemon juice, if desired.