Ingredients for Falafel
• Dried Chickpeas: 225 g (8 oz), soaked overnight
• Fresh Herbs:
• 1 cup parsley leaves, roughly chopped
• 1 cup cilantro leaves, roughly chopped
• Scallions: 6, finely chopped (white and light green parts)
• Garlic: 2 cloves, minced
• Spices:
• 1 tsp cumin
• 1/2 tsp coriander
• 1 1/2 tsp salt
• Flour: 4 tsp (plain or chickpea flour)
• Water: 5 tbsp
• Vegetable Oil: For frying (about 500 ml or 2 cups)
Instructions
1. Soak the Chickpeas: Place dried chickpeas in a bowl, cover with cold water, and soak for at least 12 hours or overnight.
2. Prepare the Mixture:
• Drain and rinse the soaked chickpeas.
• In a food processor, combine chickpeas, parsley, cilantro, scallions, garlic, cumin, coriander, salt, baking powder, flour, and water.
• Pulse until finely minced but not pureed; the mixture should hold together when pressed.
3. Shape the Falafel:
• Scoop heaped tablespoons of the mixture and shape into balls (about 2.5 cm wide).
• Refrigerate for at least 30 minutes to firm up.
4. Fry the Falafel:
• Heat vegetable oil in a deep pan over medium heat.
• Fry the falafel balls in batches until golden brown and crispy on all sides (about 3-4 minutes per side).
• Drain on paper towels before serving.
Serving Suggestions
Serve falafel with tahini sauce, in pita bread with vegetables, or as part of a mezze platter. Enjoy your homemade falafel!
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