Ingredients:

  • 2 cups (380g) dried chickpeas (garbanzo beans), soaked in cold water for 12-24 hours, then drained and rinsed thoroughly
  • 1 medium onion, roughly chopped (about 1 cup / 150g)
  • 1 cup (packed) fresh parsley, roughly chopped
  • 1/2 cup (packed) fresh cilantro (coriander), roughly chopped
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon cayenne pepper (optional, for a bit of a kick)
  • 1/4 teaspoon baking soda
  • Vegetable oil, for frying

Instructions:

  1. Place dried chickpeas in a large bowl, cover with plenty of cold water, and soak for 12-24 hours. Drain and rinse thoroughly.
  2. In a food processor, combine the drained chickpeas, onion, parsley, cilantro, and garlic. Pulse until finely ground, but not a paste. You want a slightly coarse texture.
  3. Transfer the chickpea mixture to a large bowl. Add the flour, cumin, ground coriander, salt, pepper, cayenne pepper (if using), and baking soda. Mix well to combine. Taste and adjust seasonings as needed.
  4. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours).
  5. Pour vegetable oil into a deep pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C).
  6. Use a cookie scoop or spoon to form the falafel mixture into small balls (about 1-inch in diameter).
  7. Carefully drop the falafel balls into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
  8. Remove the falafel with a slotted spoon or spider strainer and place on a plate lined with paper towels to drain excess oil. Serve immediately.