Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for 12-24 hours
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup (25g) fresh parsley, chopped
  • ½ cup (12g) fresh cilantro, chopped
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) ground coriander
  • ½ teaspoon (2.5ml) cayenne pepper
  • 1 teaspoon (5g) baking powder
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • Vegetable oil, for frying
  • Pita bread (optional)
  • Hummus (optional)
  • Tahini sauce (optional)
  • Chopped tomatoes (optional)
  • Chopped cucumbers (optional)
  • Chopped lettuce (optional)
  • Pickled vegetables (optional)

Instructions:

  1. Place the dried chickpeas in a large bowl and cover with plenty of cold water. Soak for at least 12 hours, or up to 24 hours, changing the water once or twice. The chickpeas should more than double in size.
  2. Drain the soaked chickpeas thoroughly. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, olive oil, cumin, coriander, cayenne pepper, baking powder, salt, and pepper.
  3. Pulse the mixture until it is coarsely ground. Be careful not to over-process; the mixture should still have some texture. If the mixture seems too dry, add a tablespoon or two of ice water.
  4. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold its shape better during frying.
  5. Roll the mixture into small falafel balls, about 1-inch in diameter.
  6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the falafel balls into the hot oil, being careful not to overcrowd the pot.
  7. Fry the falafel for 3-5 minutes, or until they are golden brown and crispy on all sides.
  8. Remove the falafel from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  9. Serve the falafel hot, in pita bread with hummus, tahini, and your favorite toppings.