Crispy Homemade Falafel

Ingredients

• 2 cups dried chickpeas (NOT canned — must use dried), soaked overnight
• 1/2 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1 small onion, roughly chopped
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cayenne
• 1 tsp salt
• 1/2 tsp baking soda
• 2 tbsp flour
• Oil for deep frying

Instructions

1. 1

   Drain soaked chickpeas thoroughly. Do not cook them — raw soaked chickpeas are essential for texture.

2. 2

   Pulse chickpeas in a food processor until coarsely ground (not a paste). Transfer to a bowl.

3. 3

   Process onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt until finely chopped. Add to chickpeas.

4. 4

   Mix together, adding flour and baking soda. The mixture should hold its shape when pressed. Refrigerate 1 hour.

5. 5

   Heat oil to 350°F (175°C). Form mixture into small balls or patties (about 2 tablespoons each).

6. 6

   Fry in batches for 3-4 minutes until deeply golden brown all over. Do not crowd the pan.

7. 7

   Drain on a rack. Serve in pita with tahini, tomatoes, cucumber, and pickled vegetables.