Ingredients:

  • ½ cups dried chickpeas (soaked overnight, not cooked)
  • packed cup fresh parsley
  • packed cup fresh coriander (cilantro)
  • ½ medium yellow onion, coarsely chopped
  • large garlic cloves
  • teaspoon baking soda
  • teaspoon ground cumin
  • teaspoon ground coriander seed
  • ¼ teaspoon cayenne pepper (Optional)
  • teaspoon salt
  • ½ teaspoon black pepper
  • cups neutral oil (for deep frying, or enough for 1 inch depth)

Instructions:

  1. Rinse dried chickpeas; cover with at least 3 inches of cold water and soak for 12–18 hours. Drain and rinse thoroughly.
  2. In the food processor, pulse the soaked, drained chickpeas, onion, and garlic until coarsely chopped. Do not turn into a paste.
  3. Add the parsley, coriander, cumin, coriander seed, cayenne, salt, and pepper to the processor. Pulse in short bursts until the mixture is finely ground but still has some texture (it should look like coarse sand, not hummus).
  4. Transfer the mix to a bowl, cover, and chill in the refrigerator for at least 30 minutes to firm up the mixture.
  5. Just before forming patties, gently fold in the baking soda.
  6. Scoop tablespoon-sized amounts and gently shape into small, flattened discs or small balls (about 1-inch thick).
  7. Cook Method A (Deep Frying): Heat oil to 350°F (175°C). Fry 4–5 falafel at a time for 3–4 minutes, turning occasionally, until deeply golden brown and crisp.
  8. Cook Method B (Oven Baking): Preheat oven to 400°F (200°C). Place falafel on a baking sheet lined with parchment paper, lightly spraying tops with oil. Bake for 18–20 minutes, flipping halfway through, until firm and golden.
  9. Remove cooked falafel and drain thoroughly on kitchen paper. Serve immediately.