Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for at least 12 hours, or up to 24 hours, drained and rinsed thoroughly
  • 1 medium yellow 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 (30ml) lemon juice, freshly squeezed
  • 1 1/2 tablespoons (22.5ml) olive oil
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) ground coriander
  • 1/2 teaspoon (2.5ml) baking soda
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 2-3 tablespoons (30-45ml) all-purpose flour (or chickpea flour)
  • Vegetable oil, for frying (about 1/2 inch depth in pan)

Instructions:

  1. Combine soaked and drained chickpeas, onion, parsley, cilantro, garlic, lemon juice, olive oil, cumin, coriander, baking soda, salt, and pepper in a food processor. Pulse until the mixture is finely ground but still has some texture. Avoid over-processing into a paste.
  2. Transfer the mixture to a large bowl. Stir in the flour, one tablespoon at a time, until the mixture holds together well enough to form patties.
  3. Cover the bowl and refrigerate for at least 30 minutes. This helps the falafel hold their shape during cooking.
  4. Scoop out about 2 tablespoons of the mixture and form into small, flattened patties or balls. Place them on a plate lined with parchment paper.
  5. Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium heat until the oil shimmers and a small piece of falafel sizzles when dropped in.
  6. Carefully place the falafel in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the falafel from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.