Ingredients:

  • 1 cup (200g) dried chickpeas, not canned
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup (packed) fresh parsley, roughly chopped
  • 1/2 cup (packed) fresh cilantro, roughly chopped
  • 2 tablespoons all-purpose flour or chickpea flour (besan)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 cups (approximately 1 liter) vegetable oil, for frying

Instructions:

  1. Rinse chickpeas thoroughly. Place in a large bowl and cover with plenty of cold water. Soak for 12-24 hours at room temperature.
  2. Drain the chickpeas thoroughly. Rinse under cold water.
  3. In a food processor, combine the soaked and drained chickpeas, onion, garlic, parsley, cilantro, flour (or chickpea flour), cumin, coriander, baking powder, cayenne pepper (if using), salt, and pepper.
  4. Pulse until the mixture is finely ground but still has some texture. Avoid over-processing into a smooth paste.
  5. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes.
  6. Roll the mixture into small balls (about 1-inch in diameter).
  7. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  8. Carefully add the falafel balls to the hot oil in batches, being careful not to overcrowd the fryer.
  9. Fry for 3-5 minutes, or until golden brown and crispy on all sides.
  10. Remove the falafel with a slotted spoon or spider strainer and place on paper towels to drain excess oil.
  11. Serve hot immediately.