Ingredients:

  • 1 cup (200g) dried chickpeas
  • 1 medium yellow onion, roughly chopped (approx. 150g)
  • 4 cloves garlic, minced
  • 1/2 cup (25g) packed fresh parsley, roughly chopped
  • 1/4 cup (12g) packed fresh cilantro, roughly chopped
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 1/2 tablespoons (22ml) tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Vegetable oil (or canola oil) for frying (approx. 3-4 cups / 700ml-950ml)

Instructions:

  1. Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak for 12-24 hours, changing the water a couple of times.
  2. Drain the soaked chickpeas thoroughly. Combine all remaining falafel ingredients (except the oil) in the food processor.
  3. Pulse the mixture in the food processor until finely ground but not completely smooth. You want some texture!
  4. Cover the falafel mixture and refrigerate for at least 30 minutes. This helps the flavors meld and the mixture to bind.
  5. Heat the oil in a deep fryer or pot to 350°F (175°C).
  6. Form the falafel mixture into small balls or patties.
  7. Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the fryer. Fry for 3-5 minutes, or until golden brown and crispy.
  8. Remove the falafel with a slotted spoon and drain on paper towels. Serve immediately.