Ingredients:

  • 1 cup (200g) dried chickpeas (garbanzo beans), soaked in cold water for at least 12 hours, or preferably 24 hours, and drained
  • 1 medium yellow onion, roughly chopped
  • 1/2 cup (packed) fresh parsley, roughly chopped
  • 1/4 cup (packed) fresh cilantro, roughly chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon all-purpose flour (or chickpea flour for gluten-free)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon black pepper (or more to taste)
  • Vegetable oil, for frying (or olive oil for baking)

Instructions:

  1. Ensure chickpeas are soaked for at least 12 hours. Drain and rinse thoroughly.
  2. Combine soaked chickpeas, onion, parsley, cilantro, garlic, flour, cumin, coriander, baking powder, cayenne pepper (if using), salt, and pepper in a food processor.
  3. Pulse until the mixture is finely ground but still retains some texture. Do not over-process into a paste. The mixture should hold together when squeezed.
  4. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold their shape.
  5. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Maintain a consistent temperature.
  6. Use an ice cream scoop or tablespoon to scoop out portions of the mixture. Gently roll each portion into a ball or slightly flattened patty.
  7. Carefully drop the falafel into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally.
  8. Preheat oven to 375°F (190°C). Place shaped falafel on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and firm.
  9. Remove falafel from the oil (if frying) with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately.