Homemade Falafel

Ingredients

• 2 cups dried chickpeas soaked overnight and drained

• 1 small onion roughly chopped

• 3 cloves garlic

• 1 cup fresh parsley

• 1 cup fresh cilantro

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1 half teaspoon black pepper

• 1 half teaspoon baking soda

• 2 tablespoons flour

• Oil for frying

Instructions

Place the dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight or at least 12 hours. Drain well before using.

*Avoid using canned chickpeas–they make the mixture too soft.

Add the soaked chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse until the mixture becomes finely ground but not completely smooth. It should resemble coarse sand.

Transfer the mixture to a bowl and mix in cumin, coriander, salt, black pepper, baking soda, and flour. Stir well and let the mixture rest in the refrigerator for about 30 minutes so it firms up.

Scoop about two tablespoons of the mixture and form it into small balls or slightly flattened patties. Place them on a tray while you shape the rest.

Pour several inches of oil into a deep pan and heat it over medium heat until hot. The oil should be hot enough that a small piece of mixture sizzles immediately when dropped in.

• 2 cups dried chickpeas soaked overnight and drained

• 1 small onion roughly chopped

• 3 cloves garlic

• 1 cup fresh parsley

• 1 cup fresh cilantro

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon salt

• 1 half teaspoon black pepper

• 1 half teaspoon baking soda

• 2 tablespoons flour

• Oil for frying

Instructions

Place the dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight or at least 12 hours. Drain well before using.

*Avoid using canned chickpeas–they make the mixture too soft.

Add the soaked chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse until the mixture becomes finely ground but not completely smooth. It should resemble coarse sand.

Transfer the mixture to a bowl and mix in cumin, coriander, salt, black pepper, baking soda, and flour. Stir well and let the mixture rest in the refrigerator for about 30 minutes so it firms up.

Scoop about two tablespoons of the mixture and form it into small balls or slightly flattened patties. Place them on a tray while you shape the rest.

Pour several inches of oil into a deep pan and heat it over medium heat until hot. The oil should be hot enough that a small piece of mixture sizzles immediately when dropped in.